How to make easy, weeknight spaghetti and meatballs

There’s no shortage of meatball recipes in the food world, so what makes one better than another? In short, meatballs should be juicy in the middle, caramelized on the outside and brimming with flavor — so much flavor that they can stand on their own, with or without sauce.

This recipe delivers easy meatballs that are jam-packed with flavor thanks to aromatic onions and garlic, fresh and dried herbs and plenty of parmesan cheese. Simmer them in my savory marinara sauce for meatballs so good, you barely need the pasta.

Why are these meatballs so awesome?

First, the base is a commingling of ground beef and pork, a fatty blend that guarantees moist meatballs every time. If you’d rather skip the pork, you can use 85% lean beef. Next, the onion and garlic are grated, rather than chopped, in a simple step that infuses the entire meatball with aromatics while avoiding any chunks. For the herbs, I use both fresh and dried. The fresh herbs add a pop of color and clean taste, while the dried herbs work their way into every nook and cranny of the meatballs during baking. Lastly, there’s a generous amount of parmesan cheese, which keeps them moist and adds a robust nuttiness.