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Spaghetti and Homemade Meatballs with Herb Marinara inspired by The Ground Round
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Inspired by The Ground Round
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Spaghetti and Homemade Meatballs with Herb Marinara

Main Course
This hearty dish features tender, herb-infused meatballs simmered in a rich marinara sauce and served over perfectly cooked spaghetti. The meatballs combine beef and pork for optimal flavor and texture, while a careful cooking technique ensures they remain juicy inside. This classic comfort food brings authentic Italian-American flavors to your table.
Prep Time 30 mins
Cook Time 50 mins
Total Time 80 mins
Servings 4

Ingredients

  • 1 lb Ground beef (80/20 lean-to-fat ratio)
  • 1/2 lb Ground pork
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup Whole milk
  • 2 large Eggs
  • 3 cloves Garlic (Minced)
  • 1/2 cup Parmesan cheese (Freshly grated, plus more for serving)
  • 1/4 cup Fresh parsley (Chopped)
  • 1 tsp Dried oregano
  • 1/4 tsp Red pepper flakes (Optional)
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 2 tbsp Olive oil
  • 1 medium Yellow onion (Finely chopped)
  • 2 cans Crushed tomatoes (28 oz each)
  • 2 tbsp Tomato paste
  • 2 whole Bay leaves
  • 1/4 cup Fresh basil leaves (Torn, plus more for garnish)
  • 1 lb Spaghetti

Tools You'll Need

  • Large mixing bowl
  • Large deep skillet or Dutch oven with lid
  • Baking sheet
  • Large pot for pasta
  • Colander
  • Wooden spoon
  • Measuring cups and spoons

Chef's Tip

When forming meatballs, wet your hands with cold water to prevent the meat mixture from sticking. Also, avoid overworking the mixture, which can make meatballs tough. Instead, mix just until ingredients are combined and shape with a gentle touch.

Instructions

  1. Prepare meatballs: In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, eggs, minced garlic, Parmesan, parsley, oregano, red pepper flakes (if using), salt, and pepper. Mix gently until just combined.
  2. Form mixture into 16 meatballs, about 2 inches in diameter, and place on a baking sheet.
  3. Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Working in batches, brown meatballs on all sides, about 5-7 minutes total. Transfer to a plate.
  4. In the same pan, add onion and cook until softened, about 5 minutes. Add more oil if needed.
  5. Add tomato paste and cook, stirring, for 1 minute until darkened slightly.
  6. Pour in crushed tomatoes, add bay leaves, and season with salt and pepper. Bring to a simmer.
  7. Return meatballs to the sauce, cover, and simmer on low heat for 25-30 minutes, occasionally turning meatballs, until cooked through.
  8. Add torn basil to the sauce in the last 5 minutes of cooking. Remove bay leaves.
  9. Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
  10. If sauce is too thick, add some reserved pasta water to reach desired consistency.
  11. Toss spaghetti with a little sauce, then transfer to serving platter or individual plates.

Plating

Twirl spaghetti into a neat mound in the center of each plate. Spoon sauce over pasta and arrange 3-4 meatballs on top. Drizzle with additional sauce, sprinkle with fresh grated Parmesan cheese and torn basil leaves.

Storage & Reheating

Leftover meatballs and sauce can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop. Store pasta separately if possible, as it will absorb sauce and become softer when stored together.

About This Recipe

This Spaghetti and Meatballs recipe recreates The Ground Round's popular Italian-American classic. The combination of beef and pork creates meatballs with ideal flavor and juiciness, while the slowly simmered sauce develops deep, rich taste. The technique of browning the meatballs before braising in sauce is key to developing those complex flavors that make restaurant versions memorable.

How did it turn out?

We'd love to hear about your experience making this recipe!