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+ servings

Spaghetti with Meatballs

A recipe for Spaghetti with Meatballs inspired by the movie "Lady and the Tramp"!
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For the meatballs

  • 2 lbs ground beef, 95% lean/5% fat
  • 1 white bread, crust removed, soaked in milk
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup scallions, chopped
  • 1/2 tsp cumin
  • 1/2 cup freshly grated Parmigiano Reggiano
  • 1 extra large egg, beaten
  • Salt and pepper to taste
  • Olive oil

For the sauce

  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 2 to matoes, Roma
  • 1 large can crushed tomatoes, 28oz
  • 1 bouquet garni, I used bay leaf, 2 springs of thyme, parsley and green onion
  • 1 teaspoon sugar
  • Olive oil

For serving

  • 1 package of spaghetti, cooked
  • Freshly grated Parmigiano Reggiano


  • Combine all the meatball ingredients and mix lightly with your hands.
  • Let the mixture rest for 10 minutes. (If the mixture is too soft, add a tablespoon of All Purpose flour).
  • Form the meatballs to the desired size. (Mine were big, so I ended up having 14 of them).
  • In a heavy-bottomed pot, heat some olive oil and brown the meatballs, 5 at a time, on all sides. Reserve.
  • Discard the oil from the pot but don't clean it!
  • In that same pot, heat some new olive oil (2 to 3 tbsp) and sauté the garlic for 2 minutes.
  • Add the onions and sauté until translucent.
  • Add the tomatoes and cook for a few minutes.
  • Add the crushed tomatoes, the bouquet garni, the sugar, the salt and the pepper. Cover and cook over low heat for 15 minutes.
  • Add the meatballs and cook for 20 more minutes or until the meatballs are cooked through.
  • Remove the bouquet garni and adjust seasoning.
  • Serve the meatballs over spaghetti with freshly grated Parmigiano Reggiano.