First Step: Preheat and Mix Begin by preheating your oven to 350°F and positioning the rack in the middle. In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic, and water. Add the meat, bread crumbs, and cheese, then mix gently with your hands until just combined don’t overwork it to keep the meatballs tender.

Second Step: Form and Bake Shape the mixture into golf ball-sized meatballs and place them on an ungreased baking sheet. Bake for about 10 minutes, then remove from the oven and turn the meatballs using a metal spatula. Put them back in and bake for another 10 minutes until they’re browned and nearly cooked through. This method saves time and cuts down on mess compared to frying.

Third Step: Simmer the Sauce While the meatballs bake, bring the marinara sauce to a simmer in a large skillet. Adjust the seasoning with a pinch of sugar and freshly ground black pepper if needed. Once the meatballs are ready, transfer them to the sauce, leaving any fat behind, and cover loosely. Simmer for about 10 minutes until the flavors blend and the meatballs are fully cooked. Keep it warm until serving time.

Fourth Step: Cook the Pasta In a large pot of salted boiling water, cook the spaghetti until al dente. Be sure to reserve about a cup of the pasta cooking water before draining. If you’re looking for more pasta tips, visit this helpful guide on cooking spaghetti al dente from the community.

Final Step: Combine and Serve Combine the drained spaghetti with the sauce and meatballs, tossing gently. Add some of the reserved pasta water if the sauce is too thick. Serve it up hot, garnished with fresh basil and extra grated cheese. This step makes the dish feel special and easy to enjoy right away.