Dee Dee's Italian Meatballs and Pasta

Diane Hopson Smith


I found an older model electric pasta machine in the box and like new for $8 in a thrift store. Previous owner(s) had obviously not used this machine very often. SCORE!

I couldn't wait to get home and play with this new gadget and I really wanted to make an impression with the 1st meal since I was making my own pasta.

I love it when I get: "this is one of the best if not the best italian dishes I can recall ever having" and that's what I got with this dish.

Ohhhh, You can still enjoy this meal even if you don't make your own pasta! Just use a pasta of your liking.

Hope you enjoy!

pinch tips: How to Tie a Roast



6 to 8


30 Min


1 Hr


Stove Top



4 slice
bread, i used wheat
1 lb
italian sausage, mild
1 lb
ground beef
1/2 c
italian bread crumbs
1/2 c
parmesan cheese
1 Tbsp
basil, paste (can use fresh or dried)
2 tsp
garlic paste (or 2 cloves of garlic minced)
1 large
salt and pepper to taste
2 to 3 Tbsp
olive oil, extra virgin


3 Tbsp
olive oil, extra virgin
1 large
onion, chopped
1 large
bell pepper, chopped
4 clove
garlic, chopped
1 tsp
red pepper flakes
1 tsp
fennel seed
(14.5-oz) cans diced tomatoes and juice
(8-oz) can tomato sauce
1 Tbsp
basil paste (can use fresh or dried)
1 tsp
italian seasoning
salt and pepper to taste
cooked spaghetti or pasta of choice
parmesan cheese

Directions Step-By-Step

Soak bread slices in milk; squeeze excess moisture out of bread. Combine bread and remaining ingredients together except for the olive oil; mix well. Form meatballs. I made 21 large meatballs using a 1/4 cup measuring cup. You can make any size you desire.
Heat olive oil in a large skillet over a medium heat; add meatballs and brown. Once browned, cover an reduce heat to low (just to keep warm). Prepare sauce.
Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic; cook until tender.
Add red pepper flakes, fennel seeds, tomatoes, tomato sauce, basil, Italian seasoning, salt and pepper; stir. Bring to a slow boil, reduce heat slighly and let simmer for 15 minutes covered. Remove lid and simmer another 15 minutes, stirring occasionally, to thicken.
Add meatballs to sauce, cover and simmer for another 30 minutes.
Plate up pasta, place 2 or 3 meatballs on top of spaghetti (or pasta of choice) and spoon sauce over top. Sprinkle with a little parmesan. Serve with a side salad and a fresh roll.

About this Recipe

Course/Dish: Beef, Pasta, Pork
Main Ingredient: Pasta
Regional Style: Italian