Classic Italian Meatball Parmesan

1.In a large mixing bowl, combine the ground beef, fresh breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, egg, milk, salt, black pepper, and dried oregano. Mix gently with your hands until just combined; avoid overmixing to keep meatballs tender.

2.Form the mixture into 1 1/2-inch (4 cm) diameter meatballs, about 16 meatballs in total. Place them on a plate or tray.

3.Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown the meatballs on all sides, about 3-4 minutes per side, until a golden crust forms. They do not need to be fully cooked through at this stage.

4.Once browned, transfer the meatballs to a plate. In the same skillet, pour in the marinara sauce and bring it to a gentle simmer over medium-low heat.

5.Return the meatballs to the skillet, nestling them into the sauce. Cover and let simmer gently for 25 minutes, turning the meatballs halfway through to ensure even cooking and flavor absorption.

6.While the meatballs simmer, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.

7.Preheat your oven broiler to high.

8.Transfer the meatballs and sauce to an oven-safe dish if your skillet is not ovenproof. Sprinkle the shredded mozzarella and an additional 2 tablespoons of grated Parmesan evenly over the meatballs.

9.Place under the broiler for 3-5 minutes, watching closely, until the cheese is melted, bubbly, and slightly golden.

10.To serve, divide the cooked spaghetti among four plates. Spoon the meatballs and marinara sauce over the pasta. Garnish with fresh basil leaves if desired and an extra sprinkle of Parmesan cheese.

11.Enjoy your 5-star Classic Italian Meatball Parmesan!