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Italian Style Meatballs & Spaghetti

spaghetti and meatballs

These meatballs are a delicious and welcome change from many meatball recipes which call for a lot of sugar and sweet sauces. In addition, these meatballs are not fried and come out moist. They burst with the flavors of Italy; tomato, basil and garlic.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings



  • 1 onion
  • 1 green pepper
  • 3 cloves garlic
  • 1/2 cup basil, chopped
  • 16 ounces of tomato sauce
  • 6 ounces of tomato paste
  • 3 cups of water
  • ¼ cup red wine
  • 1 tablespoon sugar
  • Salt and pepper to taste


  • 1 egg
  • 1/4 cup basil, chopped
  • 1/4 cup of parsley
  • 2 cloves crushed and chopped garlic
  • 1/4 cup ketchup or tomato sauce
  • 1/4 cup bread crumbs
  • 2 pounds ground meat


  • 1 package spaghetti


Make sauce. Sauté onion, pepper and garlic with salt and pepper for ten minutes.  Add chopped basil and sauté for one minute.  Add tomato sauce, paste, water, wine and sugar and salt and pepper to taste, bring to a boil, there will be chunks of vegetables in the sauce if you prefer a smoother sauce, blend the sauce with an immersion blender before adding the meatballs.

Make meatballs while sauce is simmering. Mix the egg, basil, parsley, garlic, and black pepper, ketchup, and bread crumbs. Add ground meat and roll into balls.  Add meatballs to simmering sauce and cook covered for 25-30 minutes on low flame.

Cook spaghetti al dente according to package directions. Serve with meatballs.

As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now