Italian Meatball Pasta

meatball pasta

Forget about ordering Italian foods. Instead, make Italian meatballs and spaghetti with tomato and garlic sauce in your kitchen. This Italian dinner of Old World meatballs and spaghetti is a timeless classic. This is by far one of our most loved Italian dishes.

This recipe will yield a meal for 6 persons and requires around 2 hours (preparation + cooking) of your time.

What you need

2 cans (28 ounces each) diced tomatoes, undrained1 teaspoon minced garlic, divided
1 can (12 ounces) tomato paste3/4 teaspoon pepper, divided
1-1/2 cups water, divided6 slices day-old bread, torn into pieces
3 tablespoons grated onion2 large eggs, lightly beaten
1 tablespoon sugar1/2 cup grated Parmesan cheese
1-1/2 teaspoons dried oregano2 tablespoons minced fresh parsley
1 bay leaf1 pound ground beef
1-1/4 teaspoons salt, dividedHot cooked spaghetti
Additional Parmesan cheese, optional
Ingredients for Italian Meatballs Pasta


  1. In a Dutch oven, combine the tomatoes, tomato paste, 1 cup water, onion, sugar, oregano, bay leaf and 1/2 teaspoon each of salt, garlic and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 1-1/4 hours.
  2. Meanwhile, soak bread in remaining water. Squeeze out excess moisture. In a large bowl, combine the bread, eggs, Parmesan cheese, parsley and remaining salt, garlic and pepper. Crumble beef over mixture and mix well. Shape into thirty-six 1-1/2-in. meatballs.
  3. Preheat oven to 400F° (around 200C°). Place meatballs on a rack in a shallow baking pan. Bake, uncovered, until no longer pink, 20 minutes; drain. Transfer to spaghetti sauce. Simmer, uncovered, until heated through, stirring occasionally. Discard bay leaf. Serve with spaghetti; if desired, top with additional Parmesan.

Nutritional Facts

meatball pasta served
1-2/3 cups: 373 calories
13g fat (5g saturated fat)
123mg cholesterol
1201mg sodium
39g carbohydrate (17g sugars, 7g fiber)
26g protein

sent by Martin