Spaghetti and Meatballs

Lynn Clay


Lou Di Palo shared his grandmother's recipe for the meatballs that he sells at his family's store, Di Palo's Fine Foods, in New York City


★★★★★ 3 votes

10 Min
55 Min


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1/4 c
olive oil
5 clove
garlic, finely chopped
1 Tbsp
dried parsley
1 Tbsp
dried basil
2 can(s)
28 oz whole peeled tomatoes in juice, crushed
kosher salt and freshly ground black pepper, to taste
1/4 c
10 oz
ground pork
5 oz
ground beef chuck
5 oz
ground veal
1/3 c
shredded provolone
1/3 c
whole milk ricotta
1/4 c
finely grated parmesan
1/4 c
finely grated pecorino, plus more for servinc
3/4 c
eggs, lightly beaten
1 lb
spaghetti, cooked
2 Tbsp
finely chopped fresh parsley, for serving

How to Make Spaghetti and Meatballs


  • 1Heat 2 tbsp. oil and 3 cloves garlic in a 6-qt. saucepan over medium heat; cook until lightly browned, about 3 minutes
  • 2Add dried parsley, basil, tomatoes, salt, and pepper; cook for 60 minutes. Add sugar; cook until reduced and thick, about 20 minutes
  • 3Mix remaining garlic, pork, chuck, veal, provolone, ricotta, parmesan, pecorino, breadcrumbs, eggs, salt, and pepper in a bowl; form into eight 2 ½″ meatballs, about 6 oz. each.
  • 4Heat remaining oil in a 12″ skillet over medium-high heat. Working in batches, add meatballs; cook, turning, until browned, about 10 minutes.
  • 5Transfer to sauce; cook until cooked through, about 30 minutes.
  • 6Serve meatballs and sauce over spaghetti; sprinkle with parsley.

Printable Recipe Card

About Spaghetti and Meatballs

Course/Dish: Pasta
Main Ingredient: Beef
Regional Style: American

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