Spaghetti with giant meatballs Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Tomato sauce:
  • 3 tablespoons - Extra Virgin Olive Oil
  • 2 - Small onions, minced
  • 6 cloves - garlic, minced
  • 4 pounds - Plum tomatoes, peeled, seeded, diced (or 4 cans diced tomatoes)
  • 2 tablespoons - tomato paste
  • 2 cups - chicken broth
  • 1/2 teaspoons - salt
  • - Freshly Ground Pepper
  • 1/4 cups - fresh basil, julienned
  • Meatballs and spaghetti:
  • 4 slices - Italian bread, crusts removed, cut in small cubes
  • 1/4 cups - whole milk
  • 2 tablespoons - unsalted butter
  • 1 - medium onion, minced
  • 3 cloves - garlic, minced
  • 2 pounds - lean ground veal
  • 1 - large egg, lightly beaten
  • 1/4 cups - freshly grated Parmesan cheese, plus more for topping
  • 1 tablespoons - Fresh parsley, chopped; plus more for topping
  • 1 tablespoons - Basil, chopped
  • 1 teaspoons - dried oregano
  • 1 teaspoons - salt
  • 1 teaspoons - sugar
  • - Freshly Ground Pepper
  • 1 pounds - dried spaghetti
  • Directions:

    1. For the tomato sauce, heat the olive oil in a large saucepan over medium-high heat. Add the onion; cook, stirring often, until soft, about 5 minutes. Add the garlic; cook 1 minute. Stir in the tomatoes and tomato paste; cook 3 minutes. Stir in the broth; heat to a simmer. Cook until thick, 20-30 minutes. Season with salt and pepper to taste. Stir in the basil. (If making in advance, cool to room temperature and refrigerate, covered, in a non-reactive container.)
    2. For the meatballs, soak the bread in the milk in a large bowl 10 minutes. Melt the butter in a medium skillet over medium heat. Add the onion and garlic; cook, stirring often, until soft, about 5 minutes. Add the onion, garlic, veal, egg, Parmesan, parsley, basil, oregano, salt, sugar and pepper to taste to the bread mixture; mix thoroughly. Wet your hands with cold water; shape one-eighth of the mixture into a large ball; set aside. Repeat to make 8 meatballs.
    3. Heat the tomato sauce in a large saucepan over medium-high heat to a simmer. Carefully add the meatballs one at a time, using a large spoon; cover. Simmer until the meatballs are cooked through, about 45 minutes.
    4. Meanwhile, about 20 minutes before the meatballs are done, cook pasta according to package instructions until al dente.
    5. Transfer the meatballs with a slotted spoon to a plate. Transfer 1 1/2 cups of the sauce to a small saucepan; keep warm. Drain the pasta; add it to the sauce in the large saucepan. Toss to coat thoroughly. Mound the spaghetti on each of 8 serving bowls or plates. Top with the meatballs; drizzle with the reserved sauce. Sprinkle with chopped parsley and grated Parmesan.

    Main Ingredient:

    Ground veal

    Category:  Pasta

    Cuisine:  Italian

    Prep Time: 1 hour(s)
    Cook Time: 1 hour(s) 30 min


    Chicago Tribune


    Posted By:


    Posted On:

    May 10, 2020

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