[an error occurred while processing this directive] Mom’s Spaghetti and Meatballs - Steven and Chris
Mom’s Spaghetti and Meatballs

Mom’s Spaghetti and Meatballs


These meatballs by In the Kitchen's Stefano Faita are tender and moist and so easy to make because you don't have to fuss with browning them. You just add them straight to the sauce to cook. And if you have any leftovers, make meatball sandwiches!

Mom's Spaghetti and Meatballs by Stefano Faita


Tomato Sauce
2 tbsp olive oil
1/2 onion, finely chopped
1 garlic clove, finely chopped
8 cups tomato sauce or tomato puree
to taste salt and freshly ground pepper
4 to 6 basil leaves, chopped
5 ounces ground veal
5 ounces ground beef
5 ounces ground pork
pinch dried oregano
1/4 cup finely chopped Italian parsley
to taste salt and freshly ground pepper
1/2 Parmesan cheese, grated
2 eggs
1/4 cup milk
1/2 cup bread crumbs, unseasoned
1/4 cup olive oil, for rolling meatballs
1 pound spaghetti
for serving Parmesan cheese


1. For the tomato sauce: Add olive oil to large saucepan or Dutch oven over medium heat. Add onion and garlic. Sauté onions and garlic until softened and lightly golden, about 3 to 5 minutes. Add tomato sauce and bring to a boil. Season the sauce with salt and pepper. Reduce heat to low and let sauce simmer, until slightly thickened, about 30 minutes.

2. While sauce is simmering, make the meatballs. In a large bowl, combine ground meats, oregano, parsley, Parmesan, salt and pepper, eggs, milk and bread crumbs. Coat your hands with olive oil and roll meatballs, about the size of a golf ball. Makes about 16 meatballs.

3. Add meatballs to the simmering tomato sauce. Cook until meatballs are no longer pink in the centre and sauce has thickened, about 30 minutes. Stir in fresh basil.

4. While the meatballs are cooking in the sauce, cook spaghetti in a large pot of salted water. Cook until al dente.

5. To serve spaghetti and meatballs: Toss spaghetti with tomato sauce and serve as a first course or pasta starter. Remove meatballs to a platter and serve as an main course with salad. Serve both with freshly grated Parmesan cheese. Makes about 16 meatballs.

Yield: 4 servings


Also on CBC