Meatballs & Marinara
What you’ll need:
For the meatballs
1 large egg
3 tablespoons finely chopped fresh basil (plus more for serving)
3 tablespoons finely chopped fresh parsley
1 teaspoon dried oregano
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
2 cloves garlic, minced
¼ cup water
1½ pounds ground "meatloaf mix" (approximately equal parts ground beef, pork and veal)
¾ cup dried Italian style bread crumbs (such as Progresso)
½ cup freshly grated Parmigiano-Reggiano cheese (plus more for serving)
Large jar (32 oz) good quality Marinara sauce (such as Rao's), or check out the homemade marinara recipe after this one.
1 pound spaghetti
For the marinara
2 tbsp olive oil
1 shallot, finely minced
2 large garlic cloves, finely minced
½ tbsp salt
Fresh black pepper, to taste
1 (28 oz) can crushed tomatoes
2 tsp balsamic vinegar
¼ tsp sugar
¼ tsp dried oregano
¼ tsp red pepper flakes
~ 1 cup pasta water or broth
How to make it:
Preheat the oven to 350°F.
In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic and water. Add the meat, breadcrumbs and cheese and mix until just combined (your hands are the best tool). Do not overwork it.
Roll the mixture into golf ball-sized meatballs and place on a baking sheet lined with parchment paper.
Bake for about 20 minutes, turning the meatballs halfway.
In the meantime, make the marinara sauce.
Heat olive oil in medium pot over low heat.
Add the shallot, garlic, salt, and a few grinds of black pepper and cook for 3 minutes, stirring often.
Add the tomatoes and their juices, the balsamic vinegar, sugar, oregano, and red pepper flakes.
Simmer over low heat for 15 minutes. Season again to taste. (Depending on how juicy your tomatoes are, you may need to add a cup of pasta water or broth to get the right sauce consistency.)
Transfer the browned meatballs to the marinara sauce, leaving the fat behind. Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavors marry and the meatballs are cooked through. Keep warm until ready to toss with pasta.
While the sauce and meatballs simmer, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente. Reserve about a cup of the cooking water, then drain. Toss the pasta with the sauce and meatballs (you may find it easier to do this in the pasta pot rather than the skillet, depending on the size of your pans). If the sauce seems dry, add a splash of the reserved pasta water to loosen it. Serve topped with fresh basil and more grated cheese.
