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The Big Night and What You Need to Know About Spaghetti and Meatballs

Classic Spaghetti & Meatballs from my Italian Mother.
Prep Time1 hr
Cook Time2 hrs
Total Time3 hrs
Course: Entree
Cuisine: Italian
Servings: 10
Author: Angela Roberts


Meatball Recipe Ingredients

  • 1/2 cup milk divided
  • 3 large slices left over Italian bread
  • 2 pounds ground chuck
  • 1 pound ground pork ask butcher to grind fresh (or use all ground beef)
  • 1/2 cup finely chopped parsley
  • 1/2 cup freshly grated cheese you can mix parmesan and pecorino but don’t use pre-grated cheese or cheese blends
  • 1-2 cloves of garlic minced (optional)
  • 2 eggs
  • sea salt black pepper


  • 2 Pounds Pasta
  • 1/4 cup salt
  • 12 quarts water

Tomato Sauce Recipe Found here


    • Take meat and eggs out 30 minutes before preparation. Put meat in large bowl.
    • Mix pork and beef together.
    • Soak bread in milk. Squeeze milk from bread. Set bread aside. Use all milk left over to soak meat.
    • Add parsley, cheese, garlic, salt and pepper. Mix thoroughly. Add eggs. Mix. Add bread and now mix just enough to hold together. Don’t over mix, as there will be some pieces of bread throughout the mixture, unlike mixing a meatloaf with bread crumbs.
    • Do one tester meatball on top of the stove. Taste and adjust seasoning as needed. You may need more cheese, salt or pepper.
    • Fry until browned all over. Add to tomato sauce.
    • My preference is to bake on parchment paper on cookie sheet for 20-25 minutes at 350. They don’t have to be completely cooked through as they will cook in the sauce.


    • If you don't have a large enough pot to put in 12 quarts water, cook separately. Each pound of pasta needs six quarts water.
    • Boil water. Once boiling add salt. Once water is boiling again, add pasta.
    • Cook according to instructions. Drain.