Step by step

Method

4 steps

1. 1

   In a bowl, mix 1 lb ground beef, ½ cup plain breadcrumbs, 1 large egg, ¼ cup grated Parmesan, 2 minced garlic cloves, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon black pepper just until combined. Roll into about 18 golf-ball-size meatballs — wet hands help them stay round.

2. 2

   Warm 2 tablespoons olive oil in a wide skillet over medium-high. Brown the meatballs on all sides, 6–8 minutes total — they don't need to be cooked through yet. Work in batches if the pan crowds.

3. 3

   Pour in one 24-oz jar marinara, scrape up any browned bits, cover, and simmer over medium-low 15 minutes, turning the meatballs once. They're done when cooked through (160°F) and the sauce tastes meaty.

4. 4

   Meanwhile, boil 12 oz spaghetti in salted water until al dente; drain. Toss the pasta with some of the sauce, plate, and top with meatballs, more sauce, and chopped parsley. You want tender meatballs in rich marinara over al dente spaghetti — not dense dry balls or watery thin sauce.