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Spaghetti and Meatballs from the DiSantos

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

  • Servings: 8

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.


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