Description
Welcome to this classicSbarro Mama’s Meatball Recipe with Spaghetti & Sauce! There’s nothing quite as comforting as a plate of delicious meatballs resting on a bed of spaghetti, drenched in rich marinara sauce. If you’re a fan of hearty Italian meals, you’re in the right place. This recipe brings the flavors of Sbarro’s right into your kitchen, with a simple step-by-step guide that will leave your family asking for seconds!
Ingredients
- Optional substitutions for dietary needs:
Instructions
- In a large mixing bowl, combinelean ground beef,Panko bread crumbs,egg,ricotta cheese,Romano cheese,kosher salt,black pepper,minced garlic,garlic powder,dried parsley, anddried basil. Use your hands to gently mix everything together until all ingredients are well combined. Avoid over-mixing as this can lead to tough meatballs.
- Using a portion scoop or a tablespoon, scoop about1 oz. of the meat mixtureand roll it into balls with your hands. Place the meatballs evenly on a baking sheet lined with parchment paper. You should get about 25 meatballs from this mixture.
- Preheat your oven to350°F. Bake the meatballs for18-22 minutesor until they are fully cooked through and reach an internal temperature of165°F. While the meatballs are baking, you can prepare your spaghetti.
- Cook yourspaghettiaccording to the package instructions until al dente. Once done, drain and set aside.
- Warm up your favoritejarred marinara sauceon the stove. Once the meatballs are done, serve them over a bed of spaghetti and pour marinara sauce generously on top. Garnish with freshly grated Romano cheese and parsley for an extra burst of flavor.
Notes
Use Fresh Ingredients:For the best flavor, use fresh garlic and herbs. It makes a huge difference in the final dish.
Don’t Overmix:Gently mix the meatball ingredients to prevent the meatballs from becoming tough.
Freezing Tip:You can freeze any leftover cooked meatballs for up to three months. Simply reheat in the oven or microwave when you’re ready to enjoy them again!