Recipe courtesy of Christian Petroni

Spaghetti and Meatballs

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 40 min
  • Yield: 4 servings
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1/2 pound ground beef

1/2 pound ground pork

1/2 pound ground veal

1/4 pound Pecorino, grated

2 cups whole milk

6 cloves garlic, smashed

1 bunch fresh parsley, chopped

2 large eggs

1 loaf bread

Kosher salt and freshly ground black pepper

Olive oil, for frying

1 quart marinara sauce

1 knob butter

1 pound spaghetti

1 tablespoon chile flakes

1 bunch fresh basil

1/4 pound Parmesan


  1. Combine the beef, pork, veal, Pecorino, milk, garlic, chopped parsley, eggs, white of the bread, and salt and pepper to taste. Shape into meatballs.
  2. Heat some olive oil in a large skillet. Add the meatballs and cook, turning occasionally, until all sides are browned. Add half the marinara and simmer until the meatballs are cooked through.
  3. Meanwhile, cook the spaghetti until al dente.
  4. To the skillet add remaining marinara sauce, butter, chile flakes, basil and some olive oil. Toss the spaghetti with the sauce in the skillet. Add the meatballs on top. Grate a generous amount of Parmesan over the top. Drizzle with olive oil. 
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