Linguine with Marinara Sauce and Meatballs
Indulge in a classic Italian-American comfort dish with this flavorful recipe for Linguine with Marinara Sauce and Meatballs. Tender linguine is perfectly paired with juicy meatballs made from a savory blend of ground beef, pork, breadcrumbs, Parmesan cheese, and fresh parsley. These golden-browned beauties are simmered to perfection in a rich, aromatic marinara sauce crafted from crushed tomatoes, garlic, and a medley of dried herbs. With hints of oregano, basil, and a touch of sweetness from sugar, the sauce clings beautifully to the pasta for a truly satisfying meal. Ready in just over an hour and ideal for family dinners or casual gatherings, this recipe serves six hearty portions. Top it all off with freshly grated Parmesan and parsley for a restaurant-worthy finish that will leave everyone asking for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 oz linguine
- 1 lb ground beef (80% lean)
- 0.5 lb ground pork
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp milk
- 2 tbsp fresh parsley, chopped
- 3 cloves garlic, minced
- 1.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 28 oz crushed tomatoes (canned)
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp sugar
- 0.5 cup water
Instructions
Begin by preparing the meatballs. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, milk, parsley, 1 minced clove of garlic, 1 teaspoon of salt, and black pepper. Mix until well combined but do not overmix.
Shape the meat mixture into 1.5-inch balls and place them on a parchment-lined baking sheet. You should have about 18-20 meatballs.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking them for 2-3 minutes on each side until browned. Remove the meatballs and set them aside. They do not need to be fully cooked at this stage as they will finish cooking in the sauce.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the remaining 2 minced cloves of garlic and sauté for 30 seconds until fragrant.
Stir in the crushed tomatoes, tomato paste, oregano, basil, sugar, 0.5 teaspoon of salt, and water. Mix well and bring the sauce to a gentle simmer.
Return the meatballs to the skillet, nestling them into the marinara sauce. Cover the skillet partially with a lid and let the sauce simmer gently for 25-30 minutes, occasionally stirring the sauce and turning the meatballs to ensure even cooking.
While the sauce and meatballs are simmering, bring a large pot of salted water to boil. Cook the linguine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguine.
If the sauce is too thick, add a bit of the reserved pasta water to thin it out to your liking. Taste the sauce and adjust seasoning with additional salt or pepper as needed.
Serve the cooked linguine on plates or a large serving platter. Spoon the marinara sauce and meatballs over the top. Garnish with additional Parmesan cheese and fresh parsley, if desired.
Nutrition Facts
Calories |
3459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.0 g | 245% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 759 mg | 253% | |
| Sodium | 6315 mg | 275% | |
| Total Carbohydrate | 245.0 g | 89% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 46.1 g | ||
| Protein | 196.4 g | 393% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 684 mg | 53% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 3538 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
