Spaghetti + Meatballs

spaghetti and meatballs

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  • 16oz. spaghetti noodle
  • 2 oz. extra virgin olive oil
  • 4 cloves garlic
  • 2 cans whole peel tomatoes
  • 12 basil leaves
  • 1-pound ground beef
  • 2 eggs
  • 2 cloves garlic
  • 1.5 oz. grated parmigiano
  • ½ cup Italian breadcrumbs
  • 1 bunch parsley
  • 1.5 oz. pinenuts
  • 1 oz. extra virgin olive oil
  • 1.5 oz. shaved parmigiano
  • 1 oz. pinenuts
  • Kosher salt or table salt


  • 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


  • Preheat oven to 375 degrees.
  • Rough chop pine nuts.
  • Finely mince parsley.
  • Stack basil leaves and rough chop.
  • Mince all garlic with chef’s knife or push through a garlic press. Keep the garlic for red sauce and meatballs separate.
  • 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.
  • 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.
  • Fill 6 qt. pot 2/3 of the way full with water.
  • Heat water over high heat, bring to a rolling boil.
  • Add 2 T Kosher salt to boiling water. Water should be salty like the sea.


  • Heat oil in large saucepot over medium-high heat.
  • Add garlic and stir until garlic is fragrant and lightly golden brown. (do not over brown garlic, it will get bitter)
  • Add tomatoes, basil, and season with salt and pepper.
  • Use tongs or spoon to break tomatoes up to the desired size.
  • Reduce heat to medium and lightly simmer, stirring frequently for 15 minutes or until desired consistency is reached.
  • Add pasta to boiling water and give it a quick stir to prevent the noodles from sticking.
  • Strain pasta (reserve ¼ cup pasta water) and add noodles to the sauce.
  • If tomato sauce appears thick you may add a few tablespoons of pasta water.
  • Toss or stir until all noodles are coated with sauce.
  • Add meatballs to pot and gently stir, make sure to coat all meatballs in the red sauce.
  • Transfer to pasta dish and garnish with parmesan and pine nuts.
  • Enjoy your pasta!