meatballs and pasta

An Italian American Classic: Pasta and Meatballs

Posted on February 6, 2012

Oh how I love this recipe. Pasta (traditionally spaghetti) and Meatballs can bring a family together in no time.

This is our super secret recipe that needs to be shared.

It started with a basic Provenzano family meatball recipe. But just like anything else the recipe has evolved. The basics are still there, I just modified some things that fit our family’s taste.

For example I like to use panko breadcrumbs instead of Italian breadcrumbs. Instead of Parmigiano I use Toscana Romano Cheese. Sometimes I like to saute the meatballs with olive oil that has a couple of drops of truffle oil.

The other key thing that is just a basic part of the family recipe is the meat. We have always used half beef and half pork. It makes a big difference. I like the meatballs to hold together but still stay tender and moist. I think you get that with the beef and pork combination.

NOTE: I have also included the basic red sauce for the meatballs.

Servings: 4

Ingredients

For Meatballs:
1/2 Pound of beef
1/2 Pound of pork
1/2 Cup of chopped onion
1/2 Cup of chopped celery
1/4 Cup of chopped fresh parsley
2 Teaspoons of minced garlic
1 Teaspoon of Fine sea salt
3 Tablespoons of granted Toscana Romana Cheese or you can use Parmigiano
1/2 Cup of panko breadcrumbs
1 Egg

For Red Sauce:
1 Small White Onion Finely Chopped
Salt & Pepper to taste
3 Chicken Bouillon Cubes
2 each 28 ounce Cans of Chefs Cut or chopped Tomatoes (San Marzano Tomatoes)
1/2 cup of chopped fresh parsley
Preparation

Meatball Preparation:
1. Mix all the ingredients together in a bowl
2. Form the meat into balls and set aside on parchment paper
3. Add olive oil to the saute pan with about 1 teaspoon of truffle oil (white for summer, black for winter)
4. In batches begin to brown all of the meatballs on all sides (while you are doing this start the red sauce recipe below)

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5. Place the meatballs on paper towels to drain as you continue to work with each batch

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6. Next add the meatballs to your sauce to let them finish cooking.

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Red Sauce Preparation:
1. Add the onions and saute over moderate heat (sweat them until they are translucent).
2. Add the 2 Cans of Tomatoes and mix together
3. Add the Chicken Bouillon Cubes
4. Bring the sauce to a boil
5. Add the meatballs and incorporate them in the sauce
6. Reduce the heat to low an simmer covered for about 45 minutes, stirring occasionally as needed

Before serving check the seasoning and adjust salt and pepper to your taste. Toss with your preferred pasta. I like to use Capellini also labeled as Angel Hair.

What Others Are Saying

  1. aimee February 7, 2012 at 4:11 pm

    I tried making my own meatballs a couple of times before, but when it came to frying them they tasted way too fried. how do you think I can get the meatballs cooked with out that oily taste?

    PS. Looks amazing, I’m pinning this to make in the future!

  2. Carrie Pacini February 8, 2012 at 5:57 pm

    @Aimee With this recipe you are just browning them in Olive Oil and of course draining them on paper towels before they go into the sauce to finish cooking.

    Also using olive oil makes a BIG difference.

    I’ve tried baking the meatballs but we all like this version the best.

    If you get to try the recipe out you might see the difference. Trust me these meatballs are really good!

  3. myfudo February 9, 2012 at 2:21 am

    A flavorful meatball in my pasta will always have me wanting a second serving of my pasta. Great post! Hugs!

  4. Joan February 9, 2012 at 10:11 am

    These do look delicious and I’d like to try this recipe – wondering what size of cans of tomaotes you are using – thanks!

    • Carrie Pacini February 10, 2012 at 1:22 pm

      Joan, I use 28 ounce cans of tomatoes (I added it to the recipe)

  5. Daria September 3, 2013 at 10:17 pm

    Great recipe. I also suggest drizzling it with Truffle oil you will be in heaven

    • Carrie Pacini September 4, 2013 at 2:48 pm

      Hi Daria, I agree truffle oil brings it to another level :)

  6. Jenn Stride January 2, 2014 at 9:32 am

    Am currently making these for my husband and 12 year old son. They smell amazing.
    I did add a teaspoon of sugar to the sauce as found that it was a tad too salty for me.
    Normally I make Nigellas’ meatballs, but came across yours by accident.
    I’m glad I did!!
    Many thanks. X

    • Carrie Pacini January 2, 2014 at 10:39 am

      Hi Jenn, so glad you found my recipe. It’s a bit tricky with the sauce because it all depends on the tomatoes, rather they need sugar or salt. I will add a note to the recipe about that. Hope you all enjoy it!

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