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


  • 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
  • 3
    eggs, lightly beaten
  • 1 lb
    spaghetti, cooked
  • 2 Tbsp
    finely chopped fresh parsley, for serving

How to Make Spaghetti and Meatballs


  1. Heat 2 tbsp. oil and 3 cloves garlic in a 6-qt. saucepan over medium heat; cook until lightly browned, about 3 minutes
  2. Add dried parsley, basil, tomatoes, salt, and pepper; cook for 60 minutes. Add sugar; cook until reduced and thick, about 20 minutes
  3. Mix 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.
  4. Heat remaining oil in a 12″ skillet over medium-high heat. Working in batches, add meatballs; cook, turning, until browned, about 10 minutes.
  5. Transfer to sauce; cook until cooked through, about 30 minutes.
  6. Serve 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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