Spaghetti and Meatballs from Maggiano's features tender spaghetti pasta topped with rich, homemade marinara sauce and juicy, seasoned beef meatballs, garnished with freshly grated Parmesan and fragrant basil, offering a classic Italian comfort meal with vibrant flavors and hearty textures.
Equipments
- Large pot
- Large skillet or sauté pan
- Mixing bowl
- Baking sheet or roasting pan
- Wooden spoon
- Tongs
- Ladle
- Cheese grater
- Knife
- Cutting board
- Colander
- Measuring cups
- Measuring spoons
Ingredients
- 1 lb (450g) ground beef
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup minced onion
- 2 cloves garlic, minced
- 1/4 cup milk
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 lb (450g) spaghetti
- 3 cups marinara sauce
- Fresh basil leaves (for garnish)
- Extra grated Parmesan cheese (for garnish)
Ground beef should be fresh and lean to ensure juicy and flavorful meatballs. Using homemade marinara sauce with fresh garlic and herbs significantly enhances the authentic Italian taste. Breadcrumbs act as a binder, so it's important to measure them accurately to maintain the perfect meatball texture. Freshly grated Parmesan cheese adds a rich umami flavor that pre-grated options cannot match. Your Spaghetti and Meatballs from Maggiano's copycat menu captures the essence of a classic Italian comfort dish with tender pasta, savory meatballs, and vibrant garnishes for a satisfying meal.
Instructions
- Preheat oven to 400°F (200°C).
- In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, eggs, minced onion, garlic, milk, parsley, oregano, salt, and pepper.
- Mix until just combined.
- Shape mixture into meatballs (about 1.5 inches in diameter).
- Place meatballs on a baking sheet or roasting pan.
- Bake meatballs for 15-20 minutes, until browned and cooked through.
- Meanwhile, bring a large pot of salted water to a boil.
- Cook spaghetti according to package instructions until al dente.
- Drain spaghetti using a colander.
- Heat olive oil in a large skillet or sauté pan over medium heat.
- Add cooked meatballs to skillet and pour marinara sauce over them.
- Simmer meatballs in sauce for 5-10 minutes.
- Toss cooked spaghetti with some marinara sauce in a serving dish.
- Top spaghetti with meatballs and remaining sauce.
- Garnish with freshly grated Parmesan cheese and basil leaves.
- Serve hot.
Substitution
Spaghetti and Meatballs from Maggiano's copycat menu delivers a hearty Italian classic with tender meatballs and rich marinara sauce. If ground beef is unavailable, you can substitute ground turkey or a mix of beef and pork for similar flavor and texture. Breadcrumbs can be replaced with crushed crackers or oats if needed, and fresh herbs can be swapped with dried versions, adjusting quantities accordingly. Use any sturdy spaghetti or pasta shape you have on hand, cooking until al dente for the best results. Keep a close eye on the meatballs as they cook to avoid overcooking and maintain juiciness, ensuring your dish stays delicious for your meal.
Tips
Make sure not to overmix the meatball mixture; gently combining ingredients keeps the meatballs tender, avoiding a dense texture. When cooking spaghetti, salt your boiling water well to enhance the pasta's flavor, and be sure to cook it just until al dente for the best bite. Use a baking sheet with enough space between meatballs to allow even cooking and browning during baking. When adding meatballs to the marinara sauce, simmer them gently to meld flavors without breaking apart your carefully shaped meatballs.
Nutritions
Your serving of Spaghetti and Meatballs provides a balanced combination of protein, carbohydrates, and fats. Ground beef contributes high-quality protein and essential vitamins like B12 and iron, supporting muscle function and energy production. Whole ingredients such as Parmesan cheese add calcium for bone health, while marinara sauce offers antioxidants from tomatoes, including lycopene. This meal offers satisfying nutrition that complements your classic Italian comfort food experience.
Storage
Store leftover spaghetti and meatballs in an airtight container to maintain freshness and prevent moisture loss. Refrigerate within two hours of cooking and consume within 3 to 4 days for optimal taste and safety. When reheating, use a microwave or skillet to warm thoroughly, ensuring your meal retains its rich marinara sauce flavor and tender meatball texture.
Variation or Alternatives
You can substitute ground beef with a mixture of ground pork and veal to enhance the flavor and tenderness of your meatballs. For a gluten-free option, replace the breadcrumbs with crushed gluten-free crackers or almond flour without losing texture. Instead of baking, try pan-frying the meatballs in olive oil for a crispier exterior before simmering them in marinara sauce. Incorporate a splash of red wine into the sauce while simmering to deepen the richness and complexity of your classic Italian dish.
Allergies
Your Spaghetti and Meatballs from Maggiano's contains common allergens such as eggs, milk, and wheat (from breadcrumbs and pasta), which can trigger reactions in individuals with egg, dairy, or gluten allergies. The Parmesan cheese and marinara sauce may also contain dairy and other hidden allergens, so it's important to verify ingredient specifics if you have sensitivities. If you have allergies, consider informing the restaurant to ensure your meal is safely prepared.
Why this recipe?
Maggiano's Spaghetti and Meatball menu is beloved for its perfectly seasoned, juicy meatballs paired with al dente pasta and a rich, savory tomato sauce crafted from authentic Italian recipes. The dish offers a comforting blend of textures and flavors that satisfy cravings for classic Italian cuisine. Recreating this iconic meal at home allows you to enjoy a restaurant-quality experience while customizing ingredients to suit your taste. Your homemade version will capture Maggiano's time-honored tradition of hearty, flavorful comfort food that appeals to all ages.