Spaghetti and Meatballs from the DiSantos


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


For the Sauce

  • 4 cans (28 ounces each) whole peeled tomatoes

  • ½ cup olive oil

  • ¼ cup chopped fresh garlic

  • ¼ cup chopped sweet onion, preferably Vidalia

  • ½ cup fresh basil leaves

  • Coarse salt and freshly ground pepper

  • 2 pounds spaghetti, cooked

For the Meatballs

  • 2 cups fresh breadcrumbs

  • ½ cup milk

  • 1 small shallot

  • ¼ 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


  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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