Doc’s Spaghetti & Meatballs

@seattlehanddoc
Father of 5, Orthopedic Surgeon, Chief of Ortho Surgery Swedish Med Center, Board Director Proliance Surgeons, Orthopedic Specialists of Seattle
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Updated: 5/20/2025
50 minutes Prep: 20 minutes Cook: 30 minutes
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Ingredients (11)

  • 2 pounds ground beef
  • 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • ¾ cup dried Italian-style bread crumbs (such as Progresso)
  • 2 eggs
  • 3 tablespoons finely chopped parsley
  • 4 cloves garlic, minced
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • ¾ teaspoon salt
  • 2 quarts tomato basil sauce (homemade or store-bought)
  • 1 pound spaghetti

Directions

  1. Preheat oven to 350° Fahrenheit and set an oven rack in the middle position.
  2. Mix ground beef, Parmigiano-Reggiano cheese, bread crumbs, eggs, parsley, garlic, basil, oregano, and salt together in a bowl using your hands just until beef mixture is combined. Do not overmix.
  3. Roll beef mixture into golf ball-sized meatballs and place on an ungreased baking sheet.
  4. Bake meatballs for 10 minutes, flip every single one and bake until they are nicely browned and cooked through, 5 to 10 minutes.
  5. Bring the tomato basil sauce to a simmer in a large skillet. Adjust the seasoning.
  6. Transfer the browned meatballs to the sauce, including the juices in the skillet; mix well. Simmer on the very lowest temperature for 2 minutes and remove from heat.
  7. Cook spaghetti according to package directions; strain and toss with sauce and meatballs. Top each serving with Parmigiano-Reggiano cheese.