Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and set an oven rack in the middle position.
- In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic, and water. Add the ground meat, breadcrumbs, and cheese. Mix with your hands until just combined. Do not overwork the mixture.
- Roll the mixture into golf ball-sized meatballs. Place them on an ungreased baking sheet. Bake for 10 minutes. Remove the baking sheet from the oven and use a metal spatula to turn the meatballs. Scrape under them to release any sticking. Return the meatballs to the oven and cook for another 10 minutes, until nicely browned and almost cooked through.
- While the meatballs bake, bring the marinara sauce to a simmer in a large skillet. Taste and adjust seasoning if needed. Transfer the browned meatballs to the simmering marinara sauce, leaving behind any excess fat. Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavors meld and the meatballs are cooked through. Keep warm.
- While the meatballs finish cooking, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente. Reserve about 1 cup of the cooking water, then drain the pasta.
- Toss the cooked spaghetti with the sauce and meatballs. You can do this in the pasta pot or the skillet. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
- Serve topped with fresh basil and extra grated cheese.
Notes
The cooked meatballs can be frozen in their sauce for up to 3 months. To serve, defrost overnight in the refrigerator and reheat on the stovetop until hot.