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Smartphone photo of four large seared Italian Meatballs on a mound of spaghetti in a white ceramic bowl.

Italian Meatballs: The Ultimate Classic Recipe with Seared Crust and Thick Marinara

Classic Italian Meatballs featuring a deep-browned crust, served over al dente spaghetti with a thick, chunky marinara sauce. Garnished with snow-white Parmesan and fresh parsley for an authentic, handheld-photo-style dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 1.5 lbs Ground Beef 80/20 blend for moisture
  • 0.5 cup Plain Breadcrumbs 60g
  • 0.25 cup Whole Milk 60ml
  • 1 large Egg Lightly beaten
  • 0.5 cup Grated Parmesan Cheese 45g, for the mix
  • 0.25 cup Fresh Flat-Leaf Parsley 10g, finely chopped
  • 2 tbsp Olive Oil 30ml, for searing
  • 28 oz Crushed Tomatoes 800g
  • 1 cup Diced Tomatoes 240g, for chunky texture
  • 1 lb Spaghetti Noodles 450g

Equipment

  • 1 Cast Iron Skillet Used for achieving a deep sear on the meatballs.
  • 1 Large Pasta Pot For boiling the spaghetti.

Instructions
 

Preparation and Searing
  1. Combine breadcrumbs and milk for 5 minutes. Mix in beef, egg, cheese, parsley, and spices. Shape into four large spheres.
  2. Heat oil in a skillet over medium-high heat. Sear meatballs for 3-4 minutes per side until a deep-browned crust forms.
Sauce and Assembly
  1. Add crushed and diced tomatoes to the skillet. Simmer for 20 minutes until the sauce is thick and chunky.
  2. Cook spaghetti in salted water until al dente. Drain and toss with 1 tbsp olive oil for a light sheen.
  3. Place pasta in a bowl, top with meatballs and sauce. Garnish with a fine dusting of parmesan and parsley sprigs.

Notes

Do not overwork the meat or the meatballs will be tough.
Always toss pasta in oil immediately after draining to prevent sticking.
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