Spaghetti and Meatballs


Makes 4 to 6 servings
-1⁄2 lb. ground beef
-1⁄2 lb. ground pork
-1⁄2 lb. ground veal
-1 teaspoon salt
-3 tablespoons chopped parsley
-2 eggs, lightly beaten
-5 cloves garlic, minced
-¼ cup bread crumbs
-6 cups (48 ounces) Uncle Steve’s Marinara Sauce
-1 pound spaghetti
-2 tablespoons salt
-½ cup grated Parmesan cheese


Combine meat in a mixing bowl with salt and parsley. Add the eggs, garlic and bread crumbs and mix thoroughly. Roll the meat into 1 inch balls. Pour sauce into medium saucepan and place over medium-low heat. Heat ½ inch olive oil in a large heavy skillet. Brown the meatballs in the skillet, rolling often to prevent burning and brown on all sides. Please note: the meatballs will continue to cook in the sauce so it not necessary to cook them all the way through.

As they brown, remove from pan and drain on paper towels. Add the meatballs to the sauce and simmer over low heat for 30 minutes, stirring occasionally. In a large pot, heat four quarts of water with 1-2 tablespoons salt until boiling. Add the spaghetti and cook until done, about 12 to 14 minutes; drain in a colander.

Place cooked spaghetti on large serving platter. Top with meatballs and spoon the sauce over all. Sprinkle with grated cheese.
Serve hot.

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Spaghetti and Meatballs
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