Spaghetti and Meatballs

    • Prep Time
    • 20 mins
    • Cook Time
    • 40 mins
    • Yield
    • 1 large pot
    • Difficulty Level

This is a recipe for spaghetti and meatballs. Many food historians claim that this dish came from NYC in the early 20’s, making this the quintessential Italian-American food. Fusion at its finest!

There are hundreds of recipes for this dish. This is a result of many trial and errors. Hope you enjoy these meatballs as much as my family does. I also found that the meatballs taste better the day after you cook them. It has more flavor since the meat had overnight to suck more sauce into them. Enjoy!

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Ingredients

  • extra-virgin olive
  • 1 large onion, diced
  • 1 tsp salt
  • 1 tsp fresh ground black pepper
  • 1 lb stale bread, cut into chucks
  • 1/2 cup pine nuts
  • 1 cup parsley, chopped
  • 1/2 cup basil leaves
  • 3 large garlic cloves
  • 3 eggs
  • 1 1/2 lbs ground beef chuck
  • 3 cups tomato sauce,  click here for recipe

  • 1 lb box pasta

Instructions

  • 1. In a food processor combine bread, parsley, basil, garlic, onions and pine nuts. Chop until you have coarse bread crumbs. Transfer the mixture into a bowl. Mix in the beef and eggs, mixing until evenly incorporated.
  • 2. Meanwhile, in a sauce pan/Dutch oven, warm up your basic tomato sauce.
  • 3. Roll the meatball mixture into small balls about 1 1/2-inches in diameter and put them directly into the hot tomato sauce. Once you have rolled all the meatballs, cover and cook for 30 minutes.
  • 4. Meanwhile, boil water in a separate pot and cook your spaghetti until the pasta is al dente.
  • 5. Drain the pasta, transfer to a bowl, top with meatballs and sauce and serve. Enjoy! Buon appetito!

Instructions

  • 1. In a food processor combine bread, parsley, basil, garlic, onions and pine nuts. Chop until you have coarse bread crumbs. Transfer the mixture into a bowl. Mix in the beef and eggs, mixing until evenly incorporated.
  • 2. Meanwhile, in a sauce pan/Dutch oven, warm up your basic tomato sauce.
  • 3. Roll the meatball mixture into small balls about 1 1/2-inches in diameter and put them directly into the hot tomato sauce. Once you have rolled all the meatballs, cover and cook for 30 minutes.
  • 4. Meanwhile, boil water in a separate pot and cook your spaghetti until the pasta is al dente.
  • 5. Drain the pasta, transfer to a bowl, top with meatballs and sauce and serve. Enjoy! Buon appetito!

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