1-Step 1: Prepare the Meatball Mixture In a large bowl, whisk together 1 large egg, 3 tablespoons finely chopped fresh basil, 3 tablespoons finely chopped fresh parsley, 1 teaspoon dried oregano, ¾ teaspoon salt, ¼ teaspoon freshly ground black pepper, 2 cloves minced garlic, and ¼ cup water. Then, add 1½ pounds ground meatloaf mix, ¾ cup dried Italian-style bread crumbs, and ½ cup freshly grated Parmigiano-Reggiano cheese. Mix gently by hand until just combined to avoid tough meatballs.

2-Step 2: Form and Bake the Meatballs Shape the mixture into golf ball-sized meatballs and place them on an ungreased baking sheet. Bake for 10 minutes, then turn them with a metal spatula to prevent sticking, and bake for another 10 minutes until browned and nearly cooked through. This oven method reduces mess and gives a nice texture.

3-Step 3: Simmer the Sauce and Combine While the meatballs bake, bring the 32 oz marinara sauce to a simmer in a large skillet, adjusting seasoning with a pinch of sugar and black pepper if needed. Transfer the meatballs to the sauce, cover loosely, and simmer for about 10 minutes to blend flavors. In a separate pot, boil well-salted water and cook 1 pound spaghetti until al dente, reserving a cup of pasta water before draining.

4-Step 4: Serve the Dish Toss the cooked spaghetti with the meatballs and sauce, using reserved pasta water to loosen if necessary. Serve hot, garnished with fresh basil and extra cheese. The total preparation takes about 20 minutes prep, 30 minutes cook time, for roughly 50 minutes overall.