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Spaghetti and Meatballs

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This spaghetti and meatball recipe is the ultimate weeknight family dinner — quick, easy, and picky eater-approved!

Fork in a bowl of spaghetti and meatballs.

This is my go-to recipe for spaghetti and meatballs. With a quick 45-minute cook time, it’s perfect for busy weeknights and sure to please even the pickiest eaters. The meatballs are juicy and packed with flavor, with a fork-tender texture that keeps everyone coming back for more. To make things easy and save on mess, I brown the meatballs in the oven on a sheet pan instead of pan-frying them on the stovetop. I also use a good quality store-bought marinara sauce to save time, but feel free to use homemade tomato sauce if you have some on hand.

For more family-friendly Italian recipes (everybody loves Italian!), try my baked ziti, stuffed shells, and chicken parmesan. For an alternative to beef meatballs, try my favorite turkey meatballs.

What You’ll Need To Make Spaghetti and Meatballs

spaghetti and meatball recipe ingredientsFor the most flavorful meatballs (or meatloaf), I recommend using equal parts beef, veal, and pork; at most supermarkets, this blend is labeled “meatloaf mix.” If your market doesn’t carry the blend, you can use half beef and half pork (since ground veal isn’t readily available).

For the cheese, be sure to use the real-deal imported Parmigiano-Reggiano from Italy; domestic Parmesan pales in comparison. You can always tell if it’s authentic by looking at the rind, which is embossed with the name over and over. If the cheese is already grated, it should be labeled “Parmigiano-Reggiano,” not “Parmesan.”

Step-by-Step Instructions

herbs, egg, water, and seasoning in mixing bowlBegin with the meatballs: In a large bowl, combine the egg, basil, parsley, oregano, salt, pepper, garlic and water; whisk well.

whisked liquid ingredients

Add the meat, breadcrumbs and Parmigiano Reggiano. meatball recipe

adding meat, bread crumbs, and cheese to wet ingredients

Mix with your hands until just combined.

Meatball mixture in a bowl.Roll the mixture into golf ball-sized meatballs, and place on an ungreased baking sheet.

raw meatballs on sheet pan

Bake for about 10 minutes, then remove the baking sheet from the oven and use a metal spatula or tongs to turn the meatballs (they will stick a bit but should release easily when you scrape under them with the spatula).

turning meatballs halfway through cooking

Put the meatballs back in the oven and cook for another 10 minutes, until they are nicely browned and almost cooked through.

Baking sheet of baked meatballs.

In the meantime, bring the marinara sauce to a simmer in a large skillet. Taste it and adjust the seasoning if necessary (I usually add a healthy pinch of sugar and some freshly ground black pepper). Transfer the browned meatballs to the marinara sauce, leaving the fat behind. Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavors marry and the meatballs are cooked through. Keep warm until ready to toss with pasta.

meatballs in marinara sauce

While the meatballs are cooking, bring a large pot of well-salted water to a boil.

boiling the spaghettiAdd the spaghetti and cook until al dente. Drain, then toss with the sauce and meatballs.

spaghetti and meatballs in skillet

Transfer the spaghetti and meatballs to serving bowls and top with fresh chopped basil and more grated cheese.

Fork in a bowl of spaghetti and meatballs.

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Spaghetti & Meatballs

This spaghetti and meatball recipe is the ultimate weeknight family dinner — quick, easy, and picky eater-approved!

Servings: 4 to 6 (Makes 22 to 24 small meatballs)
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes

Ingredients

  • 1 large egg
  • 3 tablespoons finely chopped fresh basil (plus more for serving)
  • 3 tablespoons finely chopped fresh parsley
  • 1 teaspoon dried oregano
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • ¼ cup water
  • 1½ pounds ground "meatloaf mix" (approximately equal parts ground beef, pork and veal)
  • ¾ cup dried Italian style bread crumbs (such as Progresso)
  • ½ cup freshly grated Parmigiano-Reggiano cheese (plus more for serving)
  • Large jar (32 oz) good quality Marinara sauce (such as Rao's)
  • 1 pound spaghetti

Instructions

  1. Preheat the oven to 350°F and set an oven rack in the middle position.
  2. In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic and water. Add the meat, breadcrumbs and cheese and mix until just combined (your hands are the best tool). Do not overwork it.
  3. Roll the mixture into golf ball-sized meatballs and place on an ungreased baking sheet. Bake for about 10 minutes, then remove the baking sheet from oven and use a metal spatula to turn the meatballs (they will stick a bit but should release easily when you scrape under them with the spatula). Put the meatballs back in the oven and cook for another 10 minutes, until they are nicely browned and almost cooked through.
  4. In the meantime, bring the marinara sauce to a simmer in a large skillet. Taste it and adjust the seasoning if necessary (I usually add a healthy pinch of sugar and some freshly ground black pepper). Transfer the browned meatballs to the marinara sauce, leaving the fat behind. Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavors marry and the meatballs are cooked through. Keep warm until ready to toss with pasta.
  5. While the meatballs are cooking, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente. Drain, then toss with the sauce and meatballs (you may find it easier to toss everything together in the pasta pot rather than the skillet; it depends on the sizes of pans you are using.). Serve topped with fresh basil and more grated cheese.
  6. Freezer-Friendly Instructions: The cooked meatballs can be frozen, in their sauce, for up to 3 months. When ready to serve, defrost overnight in the refrigerator and reheat on the stovetop until the meatballs are hot in the center.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 731
  • Fat: 29 g
  • Saturated fat: 10 g
  • Carbohydrates: 78 g
  • Sugar: 11 g
  • Fiber: 6 g
  • Protein: 37 g
  • Sodium: 897 mg
  • Cholesterol: 116 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • I use milk to moisten meatballs instead of water and my secret ingredient is a dash of ground nutmeg to the mixture. I also always fry my meatballs never bake.

  • My IN-LAWS (from Rome, Italy) would be turning over in their graves IF I used basil,onion and oregano in my meatballs. And Romano is the cheese of choice in our meatballs.I use Ilio DiPaolo’s bread crumbs..The crumbs are seasoned with ROMANO and parsley.
    OREGANO IS ONLY FOR PIZZA…Not sauce/not meatballs.

    • Carol, My in-laws are from just outside of Rome and the same here…. use only seasoned bread crumbs, egg, salt and pepper in the meatballs. She said the sauce will absorb the seasoning from the meatballs (because I cook the meatballs in the sauce) and the meatballs will absorb the seasoning from the sauce. I put slightly sauted garlic, fresh parsley and onion and then add red wine & parmesian in my sauce. As a matter of fact, we’re making sauce from the tomatoes in our garden now.

      • I forgot, I chop up the leaves of celery and then drop a piece of celery in the sauce while it’s cooking. It helps take the acidity out of it! Never use sugar!!

  • Essentially a good recipe…BUT, ground veal is either too expensive or non-existent. I haven’t seen ground veal in a supermarket in many years. Ditto the meatball mix. The butchers at Krogers and Publix will be happy to grind the $14.95 per pound veal cutlets, etc. if and when they have it. I have taken to use ground chicken or turkey in its stead. I’ve been making Italian style meatballs for over 55 years, and my recipe is very similar, but I deep fry my meatballs and never bake them.

  • I bake my meat ball too but , but I place a rack in the pan so the meatballs don’t set in the grease at all

  • I use a similar recipe but don’t fry or bake the meatballs. I throw them into a crockpot with the sauce and let them cook in the sauce on low for several hours. The absorb some of the sauce and are extremely tender and moist.

    • — George E LeFebvre
    • Reply
    • George, I used to put the meatballs raw right into the sauce too, but my husband (who is the Italian) wanted me to fry them a little first. To get any grease out of the sauce, just cool it overnight and the grease will harden on top and you can scoop it all out. They taste so much better cooked in the sauce!

  • The secret is to use ground chuck (it’s not as dense and will maintain the flavor and juices), add ingrediants, roll meatballs, fry but not completely done. You want the center to be raw so that it soaks up the spaghetti sauce as they simmer and finish cooking in the sauce. They must cook in the sauce a minimum of 4 hrs. The next day is always better (about 8 hrs of cooking). The flavors from the meatballs will also add great flavor to the sauce.

  • For those west coasters – surely you must have butcher shops in California! Someone mentioned a particular one not far from me for another item, and to be honest, I was so used to the convenience of my local supermarket, I totally forgot to go to the butcher shop…. they’re usually at small neighborhood stores. My recipe is also quite similar to so many. Everyone says that my sauce always tastes better the next day, even tho I simmer it all afternoon. I also add a small pork roast, small piece of beef, sweet Italian sausage to the sauce. mmmmm.

    • I neglected to mention pignoli nuts. Other family members prefer to add raisins in the meatballs, which I hate, so I’ll half the meat, put raisins in half of them. No basil, parsley or oregano. Also, never use powders, but chopped garlic & minced onions. My mom used to braise the meats & fry the sausage & meatballs and add the bits on the bottom of the pan in the sauce for additional taste. Nowadays, there’s usually just teflon coated pans, so there’s no sticking left.. We also never called it gravy, but sauce. My dad was from Italy & “taught” my mother to cook Italian….. “THAT does NOT taste like my mother made it!” So she learned through trial and error, as his mother had passed away prior to her meeting. Later people thought SHE was the Italian, not him! .;)

  • just saying that i have always broiled my meatballs. I started doing this when i had gallbladder issues. cuts out a lot of the grease and as mentioned better for you. Takes only about 5 minutes, then simmer with your sauce.

  • i don’t fry or bake my meatballs—i put them directly in to the sauce, it think that makes for a very tender, tasty mb & it gives additional flavor to the sauce. i also don’t use any herb except italian parsley.the type of grated cheese you use is more of a person preference. since my family comes from the naples region, we use romano. for all you people who can’t find a beef/pork/veal mixture—most stores will grind a mixture for you==all you have to do is pick what cut of meat you want from the meat case. the ratio is generally 1 lb beef, 1/4 lb pork, 1/4 veal.. this way you can control the amount of fat in your mixture, & if you can’t find veal, you can always substiture turkey just ask the butcher to grind the meats separately & then grind the mixture a 2nd time with all 3 meats so the are completely mixed together. .

  • 80/20 ground beef, locatelli romano cheese, fresh onion, garlic, parsley, basil, oregano, eggs, breadcrumbs w/ a bit of water, salf and pepper. used to fry, but switched over the baking and they taste great. Must have home made “gravy”…use lots of cheese in the sauce along with a few small carrots to “sweeten” the sauce naturally…takes the “bite” out of the acidity of the tomatoes The fresher the ingredients, the better the final product. Making it this way for close to 40 years…

  • I personally like to slow cook my meatballs all day in my slow cooker in the sauce, after I’ve baked them, and the flavor of the sauce cooks all the way through. I also bake at 400 degrees so they are kinda browned on the outside so they don’t fall apart and get so many compliments and requests for them. I also do 10 lbs. up at a time and freeze, then can take out in the morning for whatever size meal I need that night, put in crockpot with my trusty Ragu sauce (I add parmesan cheese to that as well) and then put in the meatballs and let them cook all day on low. The house smells wonderful walking in the door at night, 10 minutes to cook spaghetti and toast some bread and we’re ready!

  • Known for my ‘meat-a-balls”, I’ve always used a little milk, not water. Also, mine are broiled – not baked – turned over 1/2 way so you get a little bit of the crispy on the outside w/o the frying. The meat mix is def the way to go – as is the cheese etc. Finish cooking them off in homemade ‘gravy’ – Delicioso!

  • I adore oregano.I put it in my spaghetti meat sauce,on my pizza as well as in my bbq beans ( an old family recipe I’ve used for over 35 years ).A old family friend made up the recipe and its been such a big hit at parties and picnics.

  • I just put the raw meatball into a homemade sauce, and if I have them I’ll toss in a few pork chops and or chunks of stew beef or small chuck roast, and let it go for a few hours. The meatballs should go in last about an hour after the meat. If you make a quality meatball why ruin it with anyones store made sauce?

    • — george t sedares
    • Reply
  • Clearly, there are dozens of ways to make a meatball, even a ‘traditional’ one. I married an Italian, and every cook in his family makes them differently! My preference for the liquid part is a little of the sauce added to the meat mix rather than water. It adds to the flavor rather than just plain water. I only fry or bake if we’re going to munch on some while the rest simmer in the sauce. Otherwise, I drop them directly into the gently simmering sauce raw. I use about a tsp of salt per pound of meat, pepper, fresh garlic, dry oregano, fresh parsley, pecorino romano, and start out with an egg per pound of meat and add more as I get the ‘feel’ of the meat as I mix it, and the bread crumbs. Most importantly, I use good quality, straight beef – or pork – or turkey, never mixing them, or to me it loses the flavor of any of the meats used. If I want a turkey meatball for instance, then that’s what I’ll make. Not Italian, but my husband and his relatives all say the same – I must be putting some secret ingredient in my meatballs from my own ethnic background to make them better than anybody’s lol!

  • parsely garlic …………….are the spices

  • The best meatballs are my grandmothers recipe

    1 lb Ground beef, pork and veal
    1 egg
    1 cup breadcrumbs soaked in 1/4 cup of milk
    2 tbl parsley
    2 tbl basil
    1/4 cp romano cheese
    1/8 cp sugar
    1 Tbl garlic powder
    1 Tbl onion powder
    1 tsp salt the romano cheese is already salty so be careful not to add too much salt
    the sugar and milk make the meatball moist and give great flavor to the meatballs and we always throw the meatballs right in the sauce to cook it gives the sauce great flavor too…This is the best sauce you will ever have

    • your recipe sounds good, gonna try it; thanks for posting…

  • i seamer my meata balls in my home made sause(gravy) think make them tender as can be and larger, if u cook sausage, al so simmer them together for a 2-3hrs. i think u will enjoy this method the best. thanks for looking

  • that is exactly how I make my meatalls ecept I use wine instead of water

    • HMMMMM,!!!! Wine in MB’s ?? sounds interesting enough to give it a try Mary.
      I always add a little red wine to my home made sauce, ( About 3-4 tablespoons)
      Stay Well

  • I used evaporated milk in my meatballs. Plus
    instead of oregano I use mixed Italian seasoning.
    My family does not like to see chunks so eggs milk and onion, garlic , and seasoning go into the blender until smooth. They are then mixed with dry ingredients. Then poured over and mixed with meat. I would never get 24 meat balls out of 1 1/2 lbs of meat more like 12. I also use a very low fat meat and add aome olive oil to meat mixture. I would use two eggs and 1 cup of cheese.

  • Try Naninasgourmetsauce.com. They have about 5 or 6 varieties. You won’t be disappointed. The best bottled sauce local to New Jersey. I also bake my meatballs and if you do it at 450 degrees for a few minutes each side you will get the crispness without frying! I also use 1 to 2 eggs per pound so one to 1 1/2 lbs not eniough.

  • The most protected meatball secret? Marshmallow. No joke. Add 6 – 10 marshmallows (depending on your sweet tooth) to the ground meat. It binds the meat better than egg and gives them a “springy” “chewy” texture…it’s a well guarded secret in authentic kitchens across Italy.

    • Jimmy, that is so bizarre I am gonna have to try it!!! Thanks!

    • Jimmieeeee,

      MARSHMALLOWS in MB”s ???????
      Must really be a very well garded secret in Italy and in USA. Never Ever heard nof this. But you gave me my chuckle for the day, thanks my friend.
      Stay Well.

  • You need to try Nanina’s sauce if you don’t make your own. I also do it similar but no onions or oregano. just old italian brakd soaked in water or just dredged and grated on a hand grater. Mixed dry bread crumbs. Romano only not parmesean. I also don’t use the mixed meat which is a popular blend in our supermarkets on the east coast.

  • Looks delicious. I am always interested in getting new and exciting recipes. Especially recipes for crowds.

    Thank You

    • — Claudia Alberoni
    • Reply
  • No water in them, milk and an egg to bind. Baking them is the way to go. Perfect everytime. FRying, no way. They still get carmelized on the baking sheet. Much easier.

  • I make my own sauce and meatballs and this recipe is similar but I cook my meatballs in the sauce. So roll them and put them in raw they cook in a couple of hours and take on the added flavor of the sauce.

    • I’m with you Ron. My Italian Aunt’s recepe is not baking or frying, just put them in the sauce and cook. Tryed both baking and frying, and just boiling in the sauce give more flavor to to the gravy. Don’t over roll them and plop them in gravey not stiring for 10 minutes so they don’t break. I don;t like them to hard.

    • I also don’t fry or bake my meatballs Ron.They cook long enough in the sauce,so there is no bacteria..never got sick, don’t need the extra fat from frying. My mom was born in Naples & came here when she was 19.Her father was a chef. I know how to cook Italian, never use a jar sauce. I always enjoyed cooking.

  • I’ve been making meatballs like this for years. I use romano cheese, and egg yolks only. I use stale bread soaked in milk instead of bread crumbs. I also make mine a little bigger, that way it’s a little more economical usually one (maybe) two per person. My husband calls my meatballs, “softballs,” lol………….

  • My Mother-in-Law (WONDERFUL Italian Lady) taught me how to make her delicious! mbs about five years ago. She had always fried but switched to baking for health (fat) reasons. They taste just as good (maybe better) as before. Her recipe is remarkably close to yours, right down to the water. When I have the time, I make my own gravy, either marinara, meat or seafood following her recipe again. I usually make close to two gallons at a time, then divide it into the type of gravy. For the meat I use beef, pork or wild game (venison, moose or elk). I store it in separate containers in the freezer and we have it over whole wheat pasta at least once a week!

  • why bother making good meatballs only to throw them into a bottled sauce. Make the sauce!! oil garlic, onion, paste, a lamb bone and tomatoes.

  • This recipe lost all credibility when it said “use a quality store bought sauce.” Store bought spaghetti sauces are ALL nasty. I wouldn’t feed them to my dog.

    • — Haywood Jablomie
    • Reply
    • Don’t knock it til you try it…Rao’s is actually quite good! Also, this is meant to be an easy weeknight dinner — lots of people don’t have time to make a homemade sauce 🙂

      • You’re right… we buy this Great sauce at Costco “Victoria Marinara Sauce” (White Linen Collection ) specially with those meat balls put in it … It is amazing my husband was wooing and awing one of the best meatballs he has ever had and I say the best…
        Carmen

        • — Carmen Stafinski
        • Reply
    • Ditto

    • You have never tried Rao’s arrabiatta sauce. I have always made homemade sauce but my grandson who is a pasta sauce critic, loves Rao’s so I always have a jar on hand for those times I don’t have any homemade sauce and feel like having spaghetti and meatballs.

  • I am Italian and I can tell you that in my family they would NEVER use basil or oregano in the meatballs. Lots of cheese and garlic and parsley but NOT oregano or basil in the meat mix !!

    • I use my greatgrandmother’s mint she brought from Sicily in 1897.. our secret ingreadiant! No oragano, parsley or basil!

      • Never thought of mint, i love mint leaves, i will try that.

  • I was perplexed by a few things in the article. First, I have never seen in ANY store, a “meatloaf mix.” We can’t get any kind of veal here in Northern L.A. County also. The blend of meat is a great idea though. Using pork or turkey to replace some of the beef cuts down on calories and adds flavor as well as tenderness to your product. Secondly, I thought it was odd to use some fresh herbs AND dried ones too. Why not all fresh or all dried? Lastly, if you are concerned about the fat left behind, you are probably using a high fat(30%) content ground meat. Using a 7% fat will cut down on that or better yet, grind your own London Broil and control the fat content yourself. GL

    • chef, here on the east coast the beef,port,veal combo is available in the majority of our supermarkets. its usually labeled meatloaf mix. its all i use when making meatballs. when i visit my dtr in san francisco i freeze a couple of pkgs and bring them with me to make my meatballs there. i know the mix is not readily available on the west coast and i dont know why that is.

  • che cavolo dite aggiungere acqua, non mi fate ridere , imparate a fare le vere polpette!

  • Can’t wait to make these meatballs! I did want to recommend MID’S brand, for a jarred sauce, if time is a factor.

    • — Kathleen Brown
    • Reply
  • I do mine about the same but use a cream of mushroom sauce .

  • NO ONIONS ! Just garlic. Also, Romano cheese , not Parmesan. Stale Italian bread soaked in water or milk, and no store-bought breadcrumbs. Fried, not baked ( that’s for restaurants). Pork and veal only add to the cost, not necessary. Ground beef will suffice. 80/20 or 75/25.

    • pete yours is just like mine, we use romano and use stale italian bread either soaked in milk or water, no onions just garlic , egg, parsley, romano cheese and bread soaked in milk or water, and fry those babies up an dthen finish cooking in the sauce. these r the best and from my grandmas from italy and all u need is some good ground chuck, u dont need veal or pork.

      • I’m with you Denise, the problem I have is in the food stores in my area all sell “ground beef 80/20” this is not ground chuck. I have asked the butcher why they claim it’s chuck and he just shrugged his shoulders and said it’s a union thing. Every Sunday I actually drive 2 towns over to buy ground chuck from a small upscale food store. I also fry my meatballs but do not add them to my gravy until about a 1/2 hour before I serve them this way they are juicy.

    • Pete, Your suggestions are perfect! I worked with a lady from Naples and this is how she cooked her meatballs.–Soaked stale bread in milk and no onions, just garlic. Delicious!

    • Beg to differ on just Ground beef…big taste difference..My mother taught us 1/2, 1/4 , 1/4…Beef, Veal, Pork…i agree with the onions…absolutely not…

  • when using 1 1/2 lbs of meat and all those other ingredients, , 1/4 tesp of salt is like one drop of rain in a rainstorm.. Ssalt to taste is recommended. start with at lease 1 tsp, and then adjust to taste. With the pepper, again, to taste.The egg is to bind the ingredients. With 1.5 ls of meat, you may have to use a 2nd egg. The water is ok, but mix the meat & ingredients first before adding water, and then start with filling 1/2 of the broken egg shell with water. Otherwise, the meatballs may be too wet to hold together.

    • I agree with the extra egg and we always soaked our bread in milk, that would cover the water in this case

  • I have been making meatballs from a family receipt similar to this with homemade sauce. I have one tip for rolling meatballs that my dad started doing long ago. After you have mixed all the ingredients simply roll into logs about the diameter of a quarter and the length of a cookie sheet or cutting board you use and lay them out and then cut into meatball size pieces then bake or fry.

  • Oooh……looks soooo good ! Can’t wait to make them !!!

  • Sounds great will try

  • Your mb’s look very good. I always added alittle water to the mix but I never add oregano. And for me frying is the only way to go, you get the crispy outside and the tender inside.

  • I’ve gotten away from making spaghetti and meatballs for a long time. These sound easy and delicious. Thanks also to Rick (The Chef) for the marinara recipe. Can’t wait to try the recipies out!

  • I saw you added water. I add CLUB SODA! About 2 oz., after everything else is mixed. Mixed it in (fresh bottle!) and let it set for about 10 minutes. I also use that for motzah balls at Passover – makes ’em float in the soup, not sink like rocks. Ssshhh, it’s a secret ….

  • I will definitely be trying this recipe! I have always cooked my meatballs on the broiler pan that comes with the stove. Line the bottom of the pan with heavy duty foil and spray the top with Pam. Line the meatballs over the openings and bake as above. Fat collects in pan, not your arteries!

  • LOve this recipe now i just need the recipe to make the sauce. How do I make the sauce instead of buying it in a jar?

  • I ALWAYS USE WATER ADDED TO GROUND TURKEY (OR CHICKEN) AND THE GROUND MEAT. IF U DON’T HAVE FRESH BASIL ON HAND, CHOP UP FRESH SPINACH AND ALSO ADD CHOPPED GARLIC ( I USE GARLIC IN A JAR), CHOPPED ONIONS AND A LOT OF BLACK PEPPER, AND A PINCH OF CAYENNE PEPPER. ADD PANKO BREAK CRUMBS OR OTHER BREAD CRUMS.

    SHAPE INTO MEATBALLS OR MEATLOAF. IT’S ALLLLLLLLL DELICIOUS !

  • Almost right. First off, baking is the best way. Adding water in the mix is not. CHeck it out; follow the recipe as instructed, except replace the cheese with a good Pecorino Romano. Always cook with a Pecorino if your baking or simmering, which in this case your doing both. Cut back on the salt a little as the cheese I’m talking about is a little on the salty side. MIx the ingredients in the sink and slowly add the water as you mix. Your shooting for a very wet consistency. Not falling apart but close. The raw meatballs in the picture are too dry. If you REALLY want to make it authentic, use stale bread broken in to pieces and soaked in milk. Either way bake em as directed and make sure to simmer them in the sauce for a bit (20min). You should make your own sauce on weekends in a large pot. place cooked sauce in a well sealing freezer bad (After cooling), and freeze till you need it.

    • — Michael Capanelli
    • Reply
    • michael i agree soaking the stale bread in milk is key my grandmother told me on her dyiing bed to use stale bread and milk and then squeeze as much milk out before putting into the mix ,also to keep the whole mix wet and not to over handle the rolling of the meatballs happy eating

    • You say , adding water is not a good thing, but then you tell us to add water to the recipe.

  • My mother’s recipe for meatballs and meatloaf which are almost identical uses chicken broth instead of water, and slices of wet bread graded instead of bread crumbs. The trick is to start out with a very wet (not dry) mixture if you want to have moist delicious results.

    • I use bread too, but no eggs & I don’t fry or bake. I put them in the sauce about an 1 1/2 hrs after the sauce has been cooking…

    • As my grandparents would say thats Americano, it is weird because Italians do not pronounce the O at the end, you have here to understand I guess. But, anyway 2 bread 1 egg per pound she got the meat combo right, now adding water I don’t where they got that, if the bread is soaked in water or as my family always has done in milk there is no need to add. My family as well as I use chicken broth in the gravy, thats what its called in the Northeast, by most Italian Americans, and I believe in many parts of NJ also. And bake, I know of a few people that do that, but frying in olive oil , Thats what I am talking about. My Father’s Mother and Father, lived into their late 80s as did my Mothers, and for Mom 96 still around. And look at Italy lower rates of heart problems etc, been there plenty of times.

  • This is exactly how I make my meatballs! And they are soooo delicious! People can’t get enough of them. Yummmmmmm!!

    • and this is exactly how my mom made her Meatballs..with meatloaf mix. As another way to make them even juicier, she would add a touch of Ricotta cheese to the mix. YUMMY!

  • Very close to authentic.

    Not bad. Nort bad at all.

    • WHEN U MAKE MAEATBALLS THERE ARE 8 ITEMS.:
      1. MEAT( UR CHOICE)
      2. SALT
      3. PEPPER
      4. PEC ROMANO
      5. PLANIN BREAD CURMS
      6. ONION
      7. GARLIC
      8, EGGS

      ALWAYS FRY A TASTER MEATBALL TO MAKE SURE UR FLAVORS ARE CORREST. THEN BAKE IN OVEN. WE EVEN MAKE OUR HAMBURGERS THIS WAY.

    • HMMMM…MAYBE. MAMMA MIA DID NOT ADD BASILICO BUT WILL CONCEDE IT. BUT NOT FLAVOURED CRUMBS. SHOULD BE PLAIN!!!!!! ALREADY ADDING CHEESE, SPICES, HERBS; THE FLAVOURED CRUMBS TEND TO BECOME TOO STRONG. DO NOT THINK OREGANO WAS ADDED EITHER. THOSE ARE TOO STRONG FOR THE MEATBALLS! SI O NO, ITALIANI?

      • — JAN PUCARELLI PERTUSI
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