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     Spaghetti and Meat Balls Header

Spaghetti and Meat Balls
   Spaghetti and Meat Balls Photo
Category: Pasta, Spaghetti
Servings: 4 - 8
Total time: 1 hr 15 min
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!

Ingredients for Meat Balls

- 1 1/2 pounds ground beef

- 1/2 pound ground pork

- 3 cloves fresh garlic, peeled and minced

- 1 tablespoon minced fresh parsley

- Finely grated zest of 1/2 a lemon

- 1/8 teaspoon nutmeg

- 2 large eggs

- 2 teaspoons milk

- 1/2 cup bread crumbs

- 1/4 cup finely grated Parmigiano Reggiano cheese

- 2 teaspoons extra virgin olive oil

- Salt

Ingredients for Tomato Sauce

- 1 pound spaghetti

- 1/4 medium onion, diced

- 3 cloves fresh garlic, roughly chopped

- 1/2 cup white wine

- 1/4 cup extra virgin olive oil

- 1 medium bay leaf

- 1 can tomato sauce or tomato puree (28 ounces)

- 1/4 cup grated Parmigiano Reggiano cheese

- Salt


1.  Line a baking sheet or large platter with parchment paper and set aside.

2.  In a large mixing bowl, add the eggs, lemon zest, nutmeg, milk, olive oil and a pinch of salt. Whisk the ingredients thoroughly to combine well.

3.  Add the garlic and parsley to the bowl and whisk well to mix the ingredients.




4.  Add the beef, pork, bread crumbs and parmigiano to the mixing bowl. Using your hands or a large spatula, mix all ingredients thoroughly. The mix should easily combine into a large ball. It will be only slightly sticky to the fingers but not too wet. If the mix seems too wet, add 2 tablespoons of bread crumbs and combine again to get the desired consistency.

5.  Using your hands, grab approximately 2 tablespoons of the meat mixture and roll it into a ball about 4 inches in diameter (roughly the size of a golf ball). Set the meat ball on the baking sheet lined with parchment paper. Repeat this step until all meat balls have been rolled.

6.  Prepare the water for the spaghetti according to the manufacturer's instructions.

7.  In a large pan over medium heat, add the onion, garlic and olive oil for the tomato sauce. Sauté the onion and garlic in the oil until the onion begins to turn translucent; then add the white wine to the pan. Simmer, covered, for 3 - 5 minutes.

8.  Place the meat balls in the pan with the onion and garlic mixture. Cover the pan and let the meatballs cook for 3 - 5 minutes or until the bottom of the meat balls are lightly browned. Once browned, turn the meat balls over to brown on the opposite side. If the liquid in the pan evaporates too quickly, add 1/4 of fresh water to the pan as needed.

9.  Once the meat balls have lightly browned, pour the can of tomato puree into the pan. Fill the now empty can with fresh water and add the water to the pan as well. Gently stir all ingredients to combine well. Add the bay leaf, bring the sauce to a simmer, cover the pan and simmer for 15 - 20 minutes.

10.  Uncover the pan and add the parmigiano; stir well to combine. Taste the sauce and add salt as needed. To thicken the sauce, raise the heat to medium high and continue to simmer until the tomato sauce reduces by 1/2.

11.  Cook the spaghetti according to the manufacturer's instructions.

12.  Once the sauce has reduced to your desired consistency, lower the heat to low. Remove the meat balls from the pan to a plate. Spoon a couple of spoonfuls of the sauce over the plated meatballs and set aside.

13.  Once the pasta has finished cooking, drain it very well. Then add the spaghetti to the pan with the sauce and turn off the heat. Mix the spaghetti in the sauce very well to combine.

14.  Plate the spaghetti and add the meat balls; serve with extra parmigiano.