• Antoinette

On top of Spaghetti all covered with Cheese I lost my poor Meatball when somebody... 🎶


In Italy this is two separate meals, Primo and Secondo Piatto but I’m not in Italy right now so they are BOTH going on my plate at same time!



1 cup Italian bread crumbs

1 pound ground beef

1 pound ground pork

1 tsp. Dried oregano

1 tsp. Dried basil

4 cloves garlic, pressed or minced

2 eggs

3/4 cup finely-grated Parmesan cheese, divided

1/2 cup finely-chopped fresh parsley, chopped

1 small yellow onion, finely chopped

1 tsp. Sea salt

1/2 tsp. Freshly ground Pepper

1/4 tsp. Crushed red pepper flakes

1 lb. spaghetti noodles

1 24 oz. jar favorite spaghetti sauce (I used Zia’s which is a sweet sauce. It is a local restaurant here in the Lou)

4 tbsp. Olive oil, for frying

1 tsp. Dried Italian seasoning and fresh parsley chopped for topping


In large bowl combine pork, beef, eggs, oregano, basil, bread crumbs, minced garlic, 1/2 cup Parmesan cheese, 1/4 cup parsley, onion, red pepper flakes, salt and pepper. Mix to combine, using your hands, until evenly mixed. Do not knead. The mixture should be slightly wet and workable, not too sticky. Using your hands, gently form meat into balls a bit bigger than a golf ball. Place on a plate until ready to brown.

Add the olive oil to a large skillet and heat on medium -high heat. Add all the meatballs to the pan and allow them to sit until they are brown on one side. Carefully turn each one with tongs to brown the other side. Keep turning with tongs until they are completely and evenly browned.

Remove meatballs and place on paper lined plate to absorb any excess grease.

Place on baking sheet lined with parchment paper and bake in oven for 30 mins. When finished remove the meatballs and place in large saucepan with the spaghetti sauce and allow to simmer until sauce is completely warmed.

In large pot add water (you want five or six quarts of water for a standard 16 oz. package of pasta) and generously salt it. Bring to full vigorous boil and then add the spaghetti noodles. Stay nearby so you can stir two to three times while the noodles are cooking. Once al dente drain the water and add the noodles to the sauce and meatballs.

Serve hot and sprinkle with Parmesan cheese, fresh chopped parsley, and dried Italian seasoning.

Mangiamo 👌🏻

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