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Italian Style Meatballs & Spaghetti

 

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Italian Style Meatballs & Spaghetti
 

 

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Recipe

Italian Style Meatballs & Spaghetti

These meatballs are a delicious and welcome change from many meatball recipes which call for a lot of sugar and sweet sauces. In addition, these meatballs are not fried and come out moist. They burst with the flavors of Italy; tomato, basil and garlic.

Times

  • Prep Time : 15 min
  • Cook Time : 45 min
  • Ready Time : 1 hour

Servings

8

Ingredients

  • 2 pounds ground meat
  • 1 Egg
  • ¼ cup bread crumbs
  • ¼ cup ketchup or tomato sauce
  • 2 cloves crushed and chopped garlic
  • ¼ cup of parsley
  • ¼ cup red wine
  • ¾ cup of basil, separated into ½ cup and ¼ cup
  • 1 package spaghetti
  • 1 onion
  • 16 ounces of tomato sauce
  • 6 ounces of tomato paste
  • 3 cups of water
  • 1 green pepper
  • 3 cloves garlic

Directions

Sauté onion, pepper and garlic with pepper and salt for ten minutes.  Add chopped basil and sauté for one minute.  Add tomato sauce, paste, water, sugar and salt and pepper to taste, bring to a boil, there will be chunks of vegetables in the sauce if you prefer a smoother sauce, blend the sauce with an immersion blender before adding the meatballs.

Make meatballs while sauce is simmering. Mix the egg, basil, parsley, and black pepper, ketchup, and bread crumbs. Add ground meat and roll into balls.  Add meatballs to simmering sauce and cook covered for 25-30 minutes on low flame.

Cook spaghetti al dente according to package directions. Serve with meatballs.

As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now

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About Shifra Klein

avatar

Editor-in-Chief of Joy of Kosher with Jamie Geller Magazine. Shifra originally founded the Bitayavon magazine with her husband Shlomo and they live in Brooklyn with their 2 boys.

 

comments

 

16 Responses to Italian Style Meatballs & Spaghetti

  1. I love the fact there is nothing sweet in these meatballs – I love savory foods and the basil in this makes me smile – one of my favorites!

    • it doesnt hurt that they happen to be awesome :)

    • avatar says: Teguh

      I just tried this recipe. It is desilh. I had fresh tomatos and basil from my garden. I also added some shitake mushrooms. Very light and a great summer pasta. Don’t ya just love making up recipes. By the way, just discovered your blog a couple days ago and enjoy it very much. I am also a “white” person. Everything in my house is white. Soooooooooo soothing and relaxing to me.Linda

  2. avatar says: karen

    when do you add the wine?

  3. avatar says: Chayavi

    Are the herbs dried or fresh?

  4. avatar says: Chayavi

    Or, rather–can I do it with dried?

  5. Delicious and easy!

  6. avatar says: Miriam

    I don’t see any mention of sugar or salt in the recipe itself. What are the measurements?

  7. avatar says: debscheim

    I’d like to give this recipe to someone, but it is very confusing as written. (1) You don’t say how much basil goes in the sauce vs the meatballs (2) you don’t say when to add the wine (yes, I saw it in the comments) (3) garlic is in the ingredients list twice and it’s unclear which measurement is for the meatballs and which is for the sauce and also unclear how to prep the 2nd garlic listing (chopped? minced?) (4) you don’t say how much sugar to add (5) you have pepper twice, are both to taste? Can you give an idea of how much you’d recommend (a few shakes vs 1 tsp)? (6) same measurement comment for salt – please give recommendation (7) is parsley measurement before or after chopping? (8) Please consider dividing the ingredient list into 2 lists: one for the sauce and one for the meatballs. Thank you!

  8. where’s the wine used in the italian style spaghetti & meatballs? not in recipe, is it just to sip while waiting for meatballs to cook?

  9. I made this for one of our Shabbat dinners two weeks ago for the first time…my wife loved it so much she had me make it again on Sunday!!!

  10. Excellent recipe- my kids are very picky and they all ate this dinner!!!!

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