Spaghetti & Meatballs

While Italian cuisine has many representatives of polpette or meatballs, Spaghetti and Meatballs is an Italian-American dish, primarily made by immigrants from Southern Italy. It has its roots in Sunday Gravy which is a Neopolitan specialty of various meats simmered all day in tomato sauce and served over pasta.


  • 16 oz. spaghetti noodle
  • 2 cloves garlic
  • 1lb ground beef
  • 2 eggs
  • 1.5 oz. grated Parmigiano
  • ½ cup italian breadcrumbs
  • 1 bunch parsley
  • 1 oz. pinenuts
  • Katie's red sauce


  • Medium pasta pot
  • Large sauce pot
  • Small sheet tray with a roasting rack (roasting rack is optional; aluminum foil will work in place of rack)
  • Large mixing bowl
  • A rubber spatula or wooden spoon
  • Pasta strainer or basket
  • Garlic press (optional if you prefer to use a knife)
  • Chef's knife
  • Cutting board



STEP 1: Preheat oven to 375 degrees.

STEP 2: Rough chop pine nuts.

STEP 3: Finely mince parsley.

STEP 4: Mine all garlic with chef's knife or push through a garlic press.

STEP 9: In a large bowl, using your hands mix ground beef, 2 eggs, minced garlic, grated parmigiano, breadcrumbs, finely minced parsley, chopped pine nuts, and olive oil until evenly incorporated. Season with salt and pepper.

STEP 10: Shape mixture into 1 ½ inch meatballs. Place 1 inch apart on a sheet tray with a roasting rack or lined with aluminum foil. Bake 20-24 minutes or until no longer pink in the middle.

STEP 11: Fill 6 qt. pot 2/3 of the way full with water.

STEP 12: Heat water over high heat, bring to a rolling boil.

STEP 13: Add 2 T Kosher salt to boiling water. Water should be salty like the sea.



STEP 1: Heat red sauce in sauce pan.

STEP 2: Add pasta to boiling water and give it a quick stir to prevent the noodles from sticking.

STEP 3: Strain pasta (reserve ¼ cup pasta water) and add noodles to the sauce.

STEP 4: Toss or stir until all noodles are coated with sauce.

STEP 5: Add meatballs to pot and gently stir, make sure to coat all meatballs in the red sauce.

STEP 6: Transfer to pasta dish and garnish with parmesan and pine nuts.

STEP 7: Enjoy your pasta!


Chianti Classico is wine made of mostly the sangiovese grape grown in the Tuscan hills between Sienna and Florence. It is a smooth, medium-bodied red.


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