SPAGHETTI & MEATBALLS

A Genuine Italian Classic for Beef and Pasta Lovers

Spaghetti and Meatballs is a traditional Italian dish that has deep roots in southern Italy, particularly in Calabria and Sicily. In Italy, meatballs (polpette) are often made small and added not only to spaghetti, but also to pasta al forno (baked pasta) and timballi (layered pasta dishes).  

The idea that this dish is purely Italian-American is a misconception—while the portion sizes and sauce style may have evolved abroad, the combination of meatballs and pasta has long been a staple in Italian cuisine. The key to an authentic Italian version lies in the size of the meatballs and the quality of the ingredients. Southern Italian meatballs (polpettine) are traditionally smaller than their Italian-American counterparts, allowing them to meld beautifully with the pasta and sauce.  

This dish is a family favorite, often prepared for Sunday lunch when larger meals bring loved ones together. Whether served as a primo piatto (first course) or enjoyed as a main dish, it remains a comforting, hearty meal loved by both beef lovers and pasta enthusiasts alike.  

This dish is a great source of protein and energy. The beef meatballs provide essential iron and B vitamins, while the tomatoes offer antioxidants. Using fresh herbs and extra virgin olive oil enhances the dish’s nutritional profile while keeping it flavorful and balanced.  

Opting for whole wheat pasta or gluten-free alternatives can make this meal lighter and easier to digest while still maintaining its comforting appeal.

A little history

While spaghetti e polpette is not as widespread in northern Italy, meatballs and pasta have been a beloved combination in the south for centuries. In Naples, small meatballs were often added to pasta al forno and ragù-based pasta dishes, while in Calabria and Sicily, they were commonly served in a rich tomato sauce over pasta.  

The popularity of spaghetti and meatballs in the Italian-American community came from southern Italian immigrants, who brought their recipes to the United States in the early 20th century. With greater access to beef and canned tomatoes, the dish evolved into the larger meatballs and heartier portions seen in American-Italian restaurants today. However, in Italy, the traditional version with small, tender meatballs remains a classic.

---

INGREDIENTS👇🏻

• 125g | 4.4oz minced beef

• 125g | 4.4oz minced pork

• 3 tbsp parmigiano cheese

• 2 tbsp pecorino cheese

• 1 egg

• 160g | 5.6oz spaghetti pasta

• 400g | 14.1oz tinned peeled tomatoes

• 2 celery stalks

• 2 carrots

• 1 small onion

• Fresh basil

• Vegetable oil for frying

• Coarse and fine sea salt

• Black pepper

• Extra virgin olive oil

The recipe step by step

1. ⁠Peel and trim carrots, celery and onion

   
   

2. Cut the onion in half and scorch it on a hot pan

   
   

3. ⁠Add extra virgin olive oil to the pan and sizzle briefly the onion, add the carrot and celery chopped roughly

   
   

4. Add tinned tomatoes to the pan with some fresh basil, and season with sea salt and black pepper

   
   

5. Stir thoroughly and cook for 40 minutes on low heat, with a lid on

   
   

6. Add the minced beef and pork to a bowl with parmigiano and pecorino cheese

   
   

7. Season with sea salt and black pepper to your taste

   
   

8. Add 1 egg and mix thoroughly by hand

   
   

9. Rub your hands with vegetable oil before starting to roll the mix in 1 inch meatballs

   
   

10. ⁠In a different pan add enough vegetable oil to shallow fry and bring it to temperature

    
    

11. Then add the meatballs and fry until golden brown, gently turning them a couple of times

    
    

12. ⁠Dab the meatballs on kitchen paper to get rid of excessive oil

    
    

13. When the sauce is ready, bring the pan off the heat and remove all carrots, celery and onion

    
    

14. ⁠Add the meatballs to the sauce, stir gently but thoroughly, and set aside

    
    

15. Bring the pasta water to the boil; add coarse sea salt and the spaghetti pasta

    
    

16. Cook until 'al dente', then drain and add to the saucepan

    
    

17. Bring the saucepan back on the stove and sautée for a couple of minutes, stirring to marry the sauce with the spaghetti

    
    

18. Add shredded fresh basil and parmigiano cheese before serving...then enjoy! 😋