Baked Spaghetti and Meatballs (Print Version)

# Ingredients:

→ Meatballs

01 - 450 g ground beef or a mixture of beef and pork
02 - 50 g breadcrumbs
03 - 25 g grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 1 teaspoon Italian seasoning
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper
09 - 2 tablespoons olive oil, for frying

→ Casserole

10 - 340 g spaghetti
11 - 700 ml marinara sauce
12 - 200 g shredded mozzarella cheese
13 - 50 g grated Parmesan cheese
14 - 1 tablespoon olive oil
15 - 0.5 teaspoon garlic powder
16 - 1 teaspoon Italian seasoning

→ Optional Garnish

17 - Fresh basil or parsley

# Instructions:

01 - Combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper in a large mixing bowl until well incorporated. Shape into 2.5–5 cm meatballs.
02 - Heat olive oil in a skillet over medium heat. Sear meatballs on all sides until browned, about 8 minutes. The center may remain undercooked as they will finish in the oven.
03 - In a large pot of salted boiling water, cook spaghetti for 1–2 minutes less than package instructions to achieve al dente texture. Drain and toss with 1 tablespoon olive oil to prevent sticking.
04 - Preheat the oven to 190°C.
05 - Spread 240 ml of marinara sauce on the bottom of a 23x33 cm baking dish. Add half of the cooked spaghetti, spreading it evenly. Arrange seared meatballs over the pasta. Ladle the remaining marinara sauce over the meatballs and spaghetti, then sprinkle with garlic powder and Italian seasoning. Top with mozzarella and Parmesan cheese.
06 - Cover the baking dish with foil and bake for 15 minutes. Remove foil and continue baking for 10–15 minutes, until cheese is melted and golden brown.
07 - Allow casserole to cool for 5 minutes. Garnish with freshly chopped basil or parsley if desired. Serve warm.

# Notes:

01 - Using a mix of beef and pork yields more tender and flavorful meatballs.
02 - Undercooking the pasta slightly ensures it will not be mushy after baking.

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