How to Make Spaghetti & Meatballs





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Published on Jan 28, 2010

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This hearty, delicious dish will win over your toughest critics!

Step 1: Saute onions
Heat the oil in a large pot over medium-high heat. Add the onions and cook until they’re soft and translucent – about five minutes.

Step 2: Add red pepper, garlic, tomato products, and wine
Add the red pepper flakes and garlic and stir for a minute. Then add the crushed tomatoes, tomato paste, and red wine.

Step 3: Season and let simmer
Add the parsley, basil, and oregano, and let the sauce simmer, stirring occasionally. Season with salt and pepper.

If the sauce is too thick, thin it with water.

Step 4: Mix ingredients for meatballs
Place the remaining ingredients (except the spaghetti and cheese) in a large bowl and mix thoroughly.

Step 5: Form meatballs
Roll the mixture into balls.

Dampen your hands to prevent the meatballs from sticking while you're rolling them.

Step 6: Brown meatballs
Saute the meatballs in the oil in a skillet until browned on all sides. Drain, and place them in the sauce to finish cooking. Return to a simmer, and cook, partially covered, for 30 minutes. Do not stir.

Step 7: Simmer
Continue simmering over low heat, partially covered, for about an hour. Stir occasionally during this final phase of cooking.

Step 8: Serve over cooked spaghetti
Cook the spaghetti according to the instructions on the package and drain. Spoon the sauce and meatballs over the spaghetti. Top with grated Parmesan or Romano cheese, and dig in!

Did You Know?
Arabs may have introduced spaghetti to Italy during their two-century rule of Sicily, after conquering it in 827 A.D.


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