Pasta with Baked Meatballs in Garlicky Tomato Sauce

There is a timeless magic to a big bowl of pasta coated in a rich, vibrant tomato sauce and crowned with tender, perfectly browned meatballs. By baking the meatballs in the oven rather than frying them, you get an even, golden crust with effortless cleanup, while a quick-simmered, heavily garlicky tomato sauce brings the whole dish together into restaurant-quality comfort food.

Ingredients

For the Baked Meatballs:

• 1 lb ground beef (or a 50/50 blend of ground beef and ground pork for extra tenderness)
• 1/3 cup fine breadcrumbs or Panko
• 1/4 cup whole milk
• 1 large egg
• 1/3 cup freshly grated Parmesan cheese
• 2 cloves garlic, finely minced
• 1 tsp Italian seasoning
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper

For the Garlicky Tomato Sauce:

• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, finely diced
• 5 to 6 cloves garlic, thinly sliced or minced (the star of the sauce!)
• 1/4 tsp red pepper flakes (optional, for a subtle background kick)
• 1 can (28 oz) crushed tomatoes or whole San Marzano tomatoes (crushed by hand)
• 1 tsp granulated sugar (to balance the natural acidity of the tomatoes)
• 1 tsp kosher salt (plus more to taste)
• A handful of fresh basil leaves, torn

For the Pasta:

• 1 lb spaghetti, rigatoni, or penne pasta
• Freshly grated Parmesan cheese and chopped basil (for serving)

Step 1: Mix and Bake the Meatballs (20 Minutes)

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
2. In a large bowl, mix the breadcrumbs and whole milk together and let sit for 2 minutes to soften.
3. Add the ground meat, egg, Parmesan cheese, minced garlic, Italian seasoning, salt, and black pepper. Gently combine everything with your hands just until mixed—avoid overworking the meat.
4. Roll the mixture into firm, golf-ball-sized spheres (yielding about 16 to 18 meatballs) and place them in a single layer on your prepared baking sheet.
5. Bake at 400°F for 18 to 20 minutes, until the meatballs are browned on the outside and cooked through. Set aside.

Step 2: Build the Garlicky Tomato Sauce

1. While the meatballs are baking, place a large, deep skillet or Dutch oven over medium heat and add the olive oil.
2. Add the diced onion and cook for 4 to 5 minutes until soft and translucent.
3. Turn the heat down to medium-low and add the generous amount of minced garlic along with the red pepper flakes. Sauté for about 60 seconds, stirring constantly so the garlic turns deeply fragrant and golden without burning.
4. Pour in the crushed tomatoes and stir in the sugar and salt. Bring the sauce to a gentle bubble, then reduce the heat to low and let it simmer uncovered for 15 minutes so the flavors concentrate.
5. Stir in the torn fresh basil leaves and taste the sauce, adjusting salt or pepper as needed.

Step 3: Cook the Pasta

1. Bring a large pot of generously salted water to a rolling boil.
2. Drop in your pasta and cook according to the package instructions until al dente (firm to the bite).
3. Crucial Step: Reserve about 1/2 cup of the starchy pasta water before draining the pasta.

Step 4: Marry Everything Together

1. Gently slide your baked meatballs directly into the simmering pot of garlicky tomato sauce, letting them soak up the flavors for 2 to 3 minutes.
2. Add your drained pasta directly into the sauce and meatballs.
3. Toss everything together gently, pouring in a splash of the reserved starchy pasta water to help the sauce emulsify and tightly coat every single strand or tube of pasta.

Step 5: Serve