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Top-down view of large browned Italian meatballs resting on twirled spaghetti with dark red marinara sauce.

The Best Italian Meatballs with Rich Marinara and Twirled Spaghetti

Discover the ultimate recipe for the Best Italian Meatballs. These large, tender spheres feature a crispy charred crust, simmering beautifully in a rich, glossy dark red marinara over thick twirled spaghetti.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb Ground Beef (80/20) 450g
  • 1/2 lb Ground Pork 225g
  • 1/2 cup Plain Breadcrumbs 60g
  • 1/3 cup Whole Milk 80ml
  • 1 Large Egg
  • 2 tbsp Extra Virgin Olive Oil 30ml
  • 28 oz Crushed Tomatoes 800g
  • 2 Cloves Minced Garlic
  • 1 lb Thick Spaghetti 450g
  • 1/4 cup Parmesan Cheese Finely grated, for garnish
  • 1/4 cup Flat-Leaf Parsley Freshly chopped, for garnish

Equipment

  • 1 Large Heavy-Bottomed Skillet Essential for searing the perfect crust.
  • 1 Large Pasta Pot For boiling the spaghetti.

Method
 

Step-by-Step Cooking Instructions
  1. In a large mixing bowl, combine breadcrumbs and milk. Let sit for 5 minutes until it forms a paste. Add ground beef, ground pork, egg, salt, and pepper. Gently mix by hand.
  2. Divide the mixture and roll into large, 2.5-inch spheres. Place gently on a parchment-lined tray.
  3. Heat olive oil in a skillet over medium-high heat. Add meatballs and sear undisturbed for 3 minutes to develop a charred crust, then rotate to brown all sides.
  4. Reduce heat to medium-low. Add crushed tomatoes and garlic. Cover and simmer for 20 minutes until the meatballs are smothered in glossy red sauce and cooked through.
  5. Boil thick spaghetti in salted water until al dente. Drain, toss with marinara, and twirl into bowls. Top with 3 meatballs, finely grated parmesan, and chopped flat-leaf parsley.

Notes

Use wet hands when rolling the meatballs to prevent sticking.
Ensure the oil is shimmering before searing to achieve the required charred crust.