Classic Broiled Meatballs with Marinara Spaghetti
A traditional Italian-American comfort dish featuring tender meatballs made from beef and pork, broiled until golden then simmered in marinara sauce. The meatballs stay moist from the egg and breadcrumb binder, while fresh parsley and garlic provide brightness against the rich sauce. Serve this family-style weeknight dinner with plenty of grated Parmesan and crusty bread for soaking up extra sauce. This version uses a quick broil-and-simmer method instead of pan-frying, making cleanup easier while keeping meatballs light and not greasy.
Ingredients
- 5 cup marinara sauce
- 16 ounce spaghetti
- ½ onion, chopped
- 2 ounce bacon, finely chopped
- ⅝ cup Parmesan cheese, grated
- ¾ cup breadcrumbs, panko or plain
- 3 large eggs
- ½ cup fresh parsley, chopped
- 4 clove garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon fine salt
- freshly ground black pepper
- 1 pound ground beef, 80/20 lean
- ½ pound ground pork, 80/20 lean
Instructions
- 1
Bring large pot of salted water to boil over medium-high heat.
- 2
Add spaghetti and cook according to package directions, then drain and reserve 1/2 cup pasta water.
- 3
Preheat broiler and position oven rack to middle.
- 4
Combine onion, bacon, Parmesan, breadcrumbs, eggs, parsley, garlic, Italian seasoning, salt, and pepper in large bowl.
- 5
Add ground beef and pork, mix until just incorporated.
- 6
Form into golf ball-sized balls (approximately 20 total) and place on parchment-lined rimmed baking sheet.
- 7
Broil until tops are browned, checking frequently.
- 8
Meanwhile, heat marinara sauce in large saucepan over medium heat until simmering gently.
- 9
Gently add meatballs to simmering sauce and cook until internal temperature reaches 145 degrees F.
- 10
Add cooked pasta to sauce and toss to combine, adding pasta water as needed to loosen.
- 11
Grate Parmesan generously over top and toss once more.
- 12
Serve in shallow bowls topped with meatballs and extra Parmesan.
Tips
Reserve pasta water before draining—even a splash helps the sauce coat noodles evenly and prevents clumping.
Don't overmix the meatball mixture once you add meat; overworking makes them dense and tough instead of tender.
Use an instant thermometer to check doneness at 145 degrees F; this prevents dry, overcooked meatballs.
Good to Know
Refrigerate cooled meatballs and sauce together in airtight container up to 4 days. Freeze up to 3 months (thaw in fridge overnight before reheating).
Prepare and shape meatballs up to 24 hours ahead; refrigerate on baking sheet covered with plastic wrap. Broil directly from cold, adding 1-2 minutes to cooking time. Sauce can simmer gently for 30 minutes before adding meatballs without degrading.
Serve immediately in warm shallow bowls. Have extra Parmesan, red pepper flakes, and crusty bread at the table.
Common Mistakes
Overmix meatball ingredients after adding meat to avoid dense, rubbery texture.
Don't skip pasta water—use it to loosen sauce so it coats noodles instead of clumping.
Monitor broiler closely; broil time varies widely by oven; 3-5 minutes is a guideline, not guarantee.
Substitutions
Dairy-Free Swaps
General Alternatives
meat
5
FAQ
Can I make these meatballs ahead and freeze them?
Yes. Shape and freeze on a baking sheet uncovered until solid (2 hours), then transfer to freezer bags up to 3 months. Broil from frozen, adding 3-4 minutes to cooking time. Let sauce simmer gently after adding frozen meatballs to ensure they cook through.
What if I don't have a broiler or it's not working?
Heat a large oven-safe skillet over medium-high heat. Brown meatballs 2-3 minutes per side in batches without crowding, then transfer to the marinara sauce to finish cooking. Results in slightly richer, browned exterior but requires more hands-on time.
How long can I keep leftover meatballs and sauce refrigerated?
Store together in an airtight container up to 4 days. Reheat gently on stovetop over medium-low heat, stirring occasionally and adding a splash of water if sauce has thickened. Avoid high heat, which can dry out meatballs.