Italian Style Meatballs and Spaghetti | The Jewish Week | Food & Wine

Italian Style Meatballs and Spaghetti

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Italian Style Meatballs and Spaghetti
Servings & Times
  • 4-6 servings

3 tablespoons olive oil

1 medium onion, chopped

4 medium cloves garlic, chopped

2 28-ounce cans Italian style tomatoes, chopped, with liquid

1/4 cup chopped fresh basil or 2 teaspoons dried oregano

salt and freshly ground black pepper to taste

1/2 pound ground beef

1/2 pound ground turkey or beef

1/2 pound ground veal or beef

2 large eggs

1 cup packed fresh bread crumbs

1 small onion, grated

1 large clove garlic, minced

1/2 cup beef stock


Heat the olive oil in a large saute pan over low-medium heat. Add the onion and cook stirring occasionally, for 2-3 minutes, or until softened. Add the garlic and cook briefly. Add the tomatoes, the basil and salt and pepper to taste. Bring the ingredients to a simmer, turn the heat to low and cook for 15-20 minutes. Using an immersion blender (or regular blender), process the ingredients either to a puree or slightly chunky. Set the sauce aside. Place the meat in a large bowl and mix gently to combine them. Add the eggs, bread crumbs, onion, garlic and beef stock. Mix ingredients and shape into 1-1/2-inch meatballs. Place the meatballs into the sauce. Bring the sauce to a simmer and cook the sauce and meatballs for another 35-40 minutes.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at @RonnieVFein.