Spaghetti with Meatballs

Recipe: Spaghetti with Meatballs


For the meatballs:

  • 1 lb meatloaf mix
  • ½ Italian sausage-casings removed
  • 2/3 cup Italian style bread crumbs
  • 4 cloves garlic, minced
  • ¼ tsp crushed red pepper flakes
  • 3 Tbs chopped fresh parsley leaves
  • 1/4 cup freshly grated Pecorino Romano
  • 1/4 cup freshly grated Parmesan
  • 3 Tbs milk
  • 1 extra-large egg, lightly beaten
  • Kosher salt
  • Freshly ground black pepper

For the spaghetti:

  • 1 Tbs Kosher salt
  • 1 1/2 lbs dried spaghetti pasta
  • 4 cups of Marinara Sauce: use Tracy’s Meatless Gravy
  • Freshly grated parmesan cheese for serving Fresh basil for garnish


Preheat the oven to 350 degrees F.

First prepare the meatballs. Wrap a sheet pan with foil and line with parchment paper and set aside. In a large bowl add the meatloaf mix and ground Italian sausage, broken into small pieces making sure the casing has been removed, bread crumbs, garlic, crushed red pepper, parsley, Pecorino, Parmesan, milk, egg, 3/4 tsp of kosher salt, and 1/2 teaspoon pepper. Use a really large fork and gently incorporate the ingredients without over mixing but fully incorporating. Divide the mixture in half. Each half will prepare 20 meatballs per sheet pan making 40 small 1 inch meatballs in total. Shape the meatballs in your hands but don’t over roll and pack. Bake for 30 minutes, until cooked through and golden brown.

Meanwhile prepare the spaghetti. Bring a large stock to a rolling boil. Add 1 Tbs of kosher salt. In another medium stock pot heat 4 cups of Tracy’s Meatless Gravy or your preferred marinara sauce. Bring the red sauce to a simmer and keep warm. When there is 15 minutes remaining for the meatballs begin to cook the dried spaghetti to the package specifications.

Follow the al dente cooking time. Once the pasta is cooked, drain, and add the pasta back into the large stock pot, add 2 ½ cups of the red sauce and cook stirring using tongs to incorporate the spaghetti with the sauce. Cook the 2 ½ cups of sauce with the spaghetti for 1 minute and then pour onto a platter. Using a ladle, pour ¾ cup of the remaining red sauce over the top of the plated spaghetti platter and then pour the remaining ¾ cup of red sauce into a gravy boat for serving extra sauce tableside.

Once the meatballs are cooked add 10-15 meatballs to the plated spaghetti serving platter. Serve the remaining meatballs on another small platter. Serve with the spaghetti freshly grated Parmesan cheese and basil for garnish.

Culinary tradition: Italian

Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.