Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 0.5 lb ground pork
  • 0.5 cup panko breadcrumbs
  • 2 tbsp milk
  • 1 large egg
  • 0.25 cup grated Pecorino Romano
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 lb dry spaghetti
  • 32 oz marinara sauce
  • 1 cup beef broth
  • 1 tsp red pepper flakes
  • 2 cups shredded mozzarella cheese
  • 0.5 cup shredded provolone cheese
  • 0.25 cup freshly grated parmesan
  • Fresh basil leaves for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook spaghetti for 3 minutes less than the package directions for al dente. Drain and set aside.
  2. In a large mixing bowl, combine ground beef, ground pork, panko (soaked in milk), egg, Pecorino Romano, minced garlic, and dried oregano. Mix by hand until just combined and roll into 1.5-inch spheres.
  3. In a 9x13-inch baking dish, toss the par-boiled spaghetti with half of the marinara sauce and the beef broth until well coated.
  4. Nestle the meatballs into the pasta and pour the remaining marinara sauce over the meatballs to keep them hydrated during baking.
  5. Cover the dish tightly with aluminum foil and bake for 20 minutes to cook the meatballs through.
  6. Remove the foil, scatter mozzarella, provolone, and parmesan over the top. Bake uncovered for an additional 15 minutes until the cheese is golden and bubbly. Garnish with fresh basil.