Inspired by and adapted from the NY Times recipe for Marinara, and Bobby Flay’s Meatballs, I made this Easy Spaghetti and Meatballs. Both recipes are easy and straightforward and blend together to make the perfect Easy Spaghetti and Meatballs Marinara recipe!
For this recipe, I form the meatballs first, and refrigerate them while I make the Marinara. While the Marinara simmers, I brown the meatballs, then add them to the marinara to simmer and finish cooking, while the pasta cooks. So I recommend reading the entire recipe first, so you can decide whether to multitask or pour a glass of Sangiovese and take your time.
Too speed up cooking time, consider heating your salted pasta water while you cook the meatballs.
If you don’t have fresh basil for the Marinara, a good substitute is 1 tsp. dry oregano (it has more flavor than dried basil).