My Nonni's

Mangia, ricord. (By eating I remember)

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Tuscan TipsLearn Italian

Nonni’s Spaghetti And Meatballs

*Serves 8


  • 1 pound ground beef
  • ½ pound ground pork
  • ½ pound ground veal
  • 1 onion (grated)
  • 3 cloves garlic (chopped)
  • 2 large eggs (lightly beaten)
  • 1 cup grated Parmesan cheese (or Pecorino Romano)
  • 1 ½ tbls. Italian parsley (chopped)
  • 1 tsp. Italian seasoning
  • 1 tsp. salt
  • Pepper (to taste)
  • 2 cups bread crumbs
  • 2 cups lukewarm water
  • Olive oil
  • 1 pound Spaghetti
  • 8 cups My Nonni’s Italian Meat Sauce or your favorite marinara sauce
  • Parmesan cheese to garnish
Cooking Instructions
  • Combine beef, veal and pork in a large bowl. Add eggs, cheese, parsley, garlic, onion, Italian seasonings, salt and pepper. Using your hands, blend ingredients together.
  • Slowly add water, ½ cup at a time, to the bread crumbs until the mixture is quite moist. (You may not use all of the water). Blend bread crumbs into meat mixture.
  • Shape the meat mixture into 2” to 3” balls.
  • In a large skillet, heat the olive oil over a medium-high flame. Slip as many
    meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 10-15 minutes.
  • Adjust the heat as the meatballs cook to prevent them from over browning.
  • Remove the cooked meatballs from the heat and drain on paper towels.
  • Lower the cooked meatballs into simmering sauce and cook for 15 minutes.
  • Boil enough water to cook spaghetti. Put salt into the water.
  • When the water is rapidly boiling, add the spaghetti. Return to a boil, stirring
    occasionally, and cook according to package directions or till al dente.
  • Drain the pasta and add to the sauce and meatballs. Stir gently until spaghetti is well covered. Garnish with parmesan cheese.
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From Tuscany with love