Preheat the oven to 175°C and position a rack in the center.
In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic, and water.
Add the ground meat, breadcrumbs, and Parmigiano Reggiano and mix until just combined. Do not overwork the mixture.
Form golf ball-sized meatballs and place them on an ungreased baking sheet.
Bake for about 10 minutes, then turn the meatballs with a spatula and bake for another 10 minutes until they are well browned and almost cooked through.
Meanwhile, bring the marinara sauce to a simmer in a large skillet. Adjust seasoning if necessary.
Transfer the browned meatballs to the marinara sauce, cover lightly with a lid or foil, and simmer for about 10 minutes.
While the meatballs cook, bring a large pot of salted water to a boil.
Add the spaghetti and cook until al dente. Drain and toss with the sauce and meatballs.
Serve the spaghetti and meatballs in bowls, garnishing with chopped fresh basil and more grated Parmigiano.
Baking sheet
Large bowl
Metal spatula
Large skillet
Cooked meatballs can be frozen, in their sauce, for up to 3 months. When ready to serve, thaw in the refrigerator overnight and reheat on the stove until the meatballs are hot in the center.
Suitable for freezing and reheating later.
Italia, Lazio
| Energy (kcal) | 183.11 |
| Carbohydrates (g) | 18.54 |
| of which Sugars (g) | 1.1 |
| Fat (g) | 6.93 |
| of which Saturates (g) | 1.07 |
| Protein (g) | 11.86 |
| Fiber (g) | 0.9 |
| Sale (g) | 0.24 |
