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Spaghetti and Meatballs from the DiSantos

This delicious spaghetti and meatballs recipe is courtesy of Gerry DiSanto.

  • Servings: 8
Spaghetti and Meatballs from the DiSantos

Source: The Martha Stewart Show, September 2005


For the Meatballs

  • 2 cups fresh breadcrumbs
  • 1/2 cup milk
  • 1 small shallot
  • 1/4 cup fresh parsley leaves
  • 1 pound ground sirloin beef
  • 1 pound ground pork
  • 2 large eggs
  • 1 tablespoon garlic powder
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • Coarse salt and freshly ground pepper
  • Olive oil

For the Sauce

  • 4 cans (28 ounces each) whole peeled tomatoes
  • 1/2 cup olive oil
  • 1/4 cup chopped fresh garlic
  • 1/4 cup chopped sweet onion, preferably Vidalia
  • 1/2 cup fresh basil leaves
  • Coarse salt and freshly ground pepper
  • 2 pounds spaghetti, cooked


  1. Prepare the meatballs; place breadcrumbs in large bowl; add milk to moisten. Set aside.

  2. Combine shallot and parsley in food processor; pulse until mixture is finely chopped. Add to breadcrumb mixture along with beef, pork, eggs, garlic powder, and cheese; season with salt and pepper. Using your hands, mix until well combined but not over-mixed.

  3. Lightly coat hands with olive oil; roll meat mixture into 1-inch balls. Place meatballs on a baking sheet lined with parchment paper.

  4. Heat 1 inch olive oil in a large skillet over medium heat. Cook meatballs in batches; until browned on all sides, 3 to 5 minutes. Transfer meatballs to a baking sheet lined with paper towels; let drain. It may be necessary to discard oil in skillet and add more.

  5. Prepare sauce; place all ingredients into a food processor. Process until mixture is pureed. Transfer to a large saucepan. Place over medium heat and add meatballs. Cook until meatballs are heated through.

  6. Bring a large covered pot of water to a boil; add salt. Add spaghetti, cover, and return to a boil. Uncover, and cook according to package instructions until al dente. Drain, and serve with meatball and sauce.

Reviews (5)

  • Neezie 21 May, 2008

    Found another time saving tip! microve the meatballs for 5 mins on high in batches,( before you freeze them, then defrost or..) transfer them to a ovenproof dish, pour over your sauce, [filtered word] it in the oven on 180C/200C( mine is tempramental..!) for the same amount of time it takes to cook your pasta and bobs your uncle, fanny's your aunt, sweeeet meatballs!! choose your own topping Mozerella, parmesaan whatever.

  • Neezie 27 Apr, 2008

    This has got to be the best meatball recipe yet!! I have found it freezes well providing you freeze the sauce and meatballs separately. Thanks to the Disantos family for sharing it.

  • contributors_marthastewart_com_nanbrooker 7 Apr, 2008

    This recipe reminds me of where I grew up in a small town in NJ, mostly populated by Italian Families. Made this for my Husband, two teenage sons for dinner one night . They went wild over the Meatballs and Sauce. Since it made alot of sauce and Meatballs, I served few days later as Meatball Subs with outstanding results. My Thanks to the DiSantos Family!! Nan Pueblo West, CO

  • mmsrjs 22 Mar, 2008


  • ItsAGoodThingInSoCal 9 Nov, 2007

    Delicious recipe. I made this for my daughtern n n n n n s high school graduation party and everybody loved it!

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