Let’s get right into the nitty-gritty of making this delightful dish. The beautiful part? Our steps are straightforward, making this a go-to recipe on busy nights.

In a large bowl, combine the ground beef, breadcrumbs, eggs, minced garlic, onion, Italian seasoning, and half of the Parmesan cheese. Don’t forget to sprinkle in a bit of salt and pepper.

Use your hands to mix everything together until just combined. But don’t go overboard—this is not a workout session. Overmixing can lead to tough meatballs. Instead, think gentle folding.

Once your mixture is ready, it’s time to shape those meatballs. I usually aim for about 1 to 1.5 inches in diameter. You want them to be bite-sized but also hearty. Place them on a plate and keep going until you’ve shaped all your mixture.

Heat a large skillet over medium heat and drizzle in some olive oil. Once it’s shimmering, carefully place your meatballs into the skillet. Make sure not to overcrowd the pan—give them room to breathe.

Cook for about 6-8 minutes, turning occasionally until they’re golden brown all over. You’re looking for that color; it adds flavor.

Now that your meatballs are looking delicious, it’s time to pour in the marinara sauce. Make sure every meatball is nestled in the sauce. Lower the heat and let the sauce simmer for 15-20 minutes. This is the time for flavors to meld.

While the sauce does its magic, bring a large pot of salted water to a boil. Add the dried spaghetti and cook according to package instructions until al dente. Typically, that’s about 8-10 minutes. Drain and set aside, reserving a bit of pasta water just in case you need to loosen up the sauce later.

At this stage, it’s all coming together! Toss the cooked spaghetti with a little olive oil and serve it up on plates. Ladle the meatballs and sauce over the spaghetti. Finish with a sprinkle of extra Parmesan and parsley for that pop of color.