Step 1: Preheat and Prepare: Preheat your oven to 375 degrees F (190 degrees C). Lightly oil a 9×9 baking dish or coat it with nonstick spray.
Step 2: Mix and Shape the Meatballs: In a large bowl, combine the 8 oz ground beef, 8 oz ground pork, 1 beaten egg, 1/4 cup Panko, 1/4 cup grated Parmesan cheese, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon ground allspice, a pinch of nutmeg, and season with salt and pepper to taste. Roll the mixture into meatballs, about 1 1/4 to 1 1/2 inches in size, forming around 18-20 meatballs.
Step 3: Brown the Meatballs: Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add the meatballs in batches and cook until all sides are browned, which takes about 2-3 minutes per batch. Transfer the browned meatballs to a paper towel-lined plate and set them aside.
Step 4: Cook the Spaghetti: In a large pot of boiling, salted water, cook the 12 ounces spaghetti according to package instructions. Drain the cooked spaghetti well and stir in the 3 cups marinara sauce.
Step 5: Assemble and Bake: Add the sauced spaghetti to the prepared baking dish. Top the spaghetti with the browned meatballs. Sprinkle 2 cups mozzarella cheese over the top. Place the dish into the preheated oven and bake until the dish is bubbly and heated through, approximately 15-20 minutes.
Step 6: Serve and Garnish: Serve the Baked Spaghetti and Meatballs immediately. Garnish with 2 tablespoons freshly chopped parsley leaves if desired.
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