Classic Meatball Marinara Pasta: Italian Beef and Pasta
This classic meatball marinara pasta is a hearty Italian dinner. It combines a blend of ground beef, turkey and veal with a slow cooked San Marzano tomato sauce. You get a savoury profile from the meat and aromatic herbs, balanced by the acidity of the tomatoes and a finish of fresh basil and Parmesan. The spaghetti provides a firm, al dente base for the tender meatballs.
You must refrigerate the shaped meatballs for 10 minutes before frying. This allow their shape to set so they do not flatten in the pan. Do not overwork the meat when mixing the ingredients in the bowl. Overworking the mixture makes the meatballs tough rather than tender. You must also simmer the sauce for 15 minutes before adding the meat to mellow the flavours of the tomato paste and vegetable broth.
Classic Meatball Marinara Pasta: Italian Beef and Pasta
Recipe cardIngredients
Watch how it's made
Instructions
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Mix the meat
Combine the beef, turkey, and veal with breadcrumbs, Parmesan, garlic, and herbs in a large bowl. Mix gently with your hands until just combined. Do not overwork the meat or the meatballs will become tough.
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Shape and chill
Roll the mixture into 16 to 18 balls, each 25 mm in diameter. Place them on a parchment-lined tray and refrigerate for 10 minutes. This allows the proteins to bind so the balls hold their shape during frying.
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Brown the meatballs
Heat 30 ml of olive oil in a large pan over medium-high heat. Fry the meatballs in batches for 6 to 7 minutes until they are deeply coloured on all sides. Transfer them to a plate to rest.
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Sauté the aromatics
Add 30 ml of olive oil to the same pan and sauté the onion for 3 to 4 minutes until translucent. Stir in the minced garlic and red pepper flakes for 30 seconds. This builds a savoury base for the sauce.
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Simmer the sauce
Pour in the San Marzano tomatoes, tomato paste, and vegetable broth. Bring to a gentle simmer and cover the pan. Cook for 15 minutes to mellow the raw acidity of the tomatoes.
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Cook meatballs through
Return the browned meatballs to the sauce and reduce the heat to low. Cook for 20 minutes, spooning sauce over them occasionally. This ensures the meatballs are tender and infused with the tomato flavour.
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Boil the pasta
Cook the spaghetti in salted water for 8 to 10 minutes until al dente. Reserve 120 ml of the starchy pasta water before draining. The salt in the water seasons the pasta from within.
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Combine and finish
Toss the hot spaghetti into the sauce, adding the reserved water to create a silky coating. Heat together for 2 minutes over low heat. Let the finished dish rest for 5 minutes to allow the flavours to meld.
Overworking the meat mixture is the most common mistake; mix only until combined to keep the texture light. Ensure you use San Marzano tomatoes to avoid a thin or overly acidic sauce. Always reserve pasta water, as the starch is essential for binding the sauce to the noodles.
What to serve with it
Pair this pasta with a simple green salad dressed in lemon vinaigrette and a slice of crusty bread to soak up the sauce. For added texture, stir in sautéed spinach or lightly caramelised mushrooms. Finish the plate with a drizzle of extra-virgin olive oil and a squeeze of fresh lemon.
Storing and reheating
Keep cooked pasta and meatballs in an airtight container in the fridge for 2 to 4 days. You can store them in the freezer for up to 3 months. Never leave the finished dish at room temperature for more than 2 hours before refrigeration to ensure food safety.
Nutrition per serving
- Calories
- 680
- Protein
- 34.5 g
- Carbs
- 52.2 g
- Fat
- 31.8 g
- Fiber
- 6.4 g
- Sugar
- 9.1 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What sauce goes best with meatball marinara?
A slow-cooked tomato sauce made with San Marzano tomatoes is best. These tomatoes provide a rich, balanced acidity that complements the savoury profile of the beef, turkey, and veal blend without overpowering the meat.
What goes with meatball marinara sauce?
Al dente spaghetti is the traditional choice for this sauce. The long strands hold the thick marinara well, while a topping of fresh basil and grated Parmesan adds necessary brightness and saltiness to the dish.
How do you make meatball marinara pasta?
Brown a blend of halal meats, then simmer them in a tomato and vegetable broth sauce for 20 minutes. Toss the finished meatballs and sauce with cooked spaghetti and a splash of reserved pasta water for a silky finish.
