Recipe courtesy of Rocco DiSpirito
Spaghetti with Meatballs
50 min
20 min
30 min
6 servings
50 min
20 min
30 min
6 servings


  • 7 cloves garlic
  • 1 tablespoon olive oil
  • 1 (28-ounce) can peeled San Marzano tomatoes, crushed by hand
  • 1 (28-ounce) can plum tomatoes, chopped coarse
  • Salt and pepper
  • 1/4 pound sweet sausage
  • 1/2 pound ground lean beef
  • 1/4 pound ground pork
  • 1/4 pound ground veal
  • 1 egg
  • 1 /2 cup freshly grated Pecorino Romano
  • 1 tablespoon Italian parsley, chopped
  • 1/2 teaspoon garlic, minced
  • 1 teaspoon shallots, minced
  • 1 cup bread crumbs
  • 1 cup water
  • 1 cup olive oil
  • 1 pound spaghetti, cooked al dente
  • Fresh basil, chiffonade, for garnish


To make sauce, saute garlic in olive oil until just brown. Add both cans of tomatoes with liquid and let simmer. Season with salt and pepper. Break casing of sausage to release meat. Form meatballs by mixing sausage meat with ground beef, pork and veal, egg, cheese, parsley, garlic, and shallots. Add in bread crumbs until fully incorporated. Add in water until mixture is moist and holds together. Form into balls. Heat oil in a large pot and fry meatballs in batches, making sure to brown all sides. Remove and drain on paper towel. Place meatballs in sauce and continue to simmer for 20 minutes. Serve sauce and meatballs on top of pasta.

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