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Meatballs and Spaghetti

An iconic pasta dish with ground veal, red & green peppers, chopped shallots, plum tomatoes, and fresh herbs.



makes 4 to 6 servings

  • 8 ounces ground beef
  • 8 ounces ground veal
  • 4 tablespoons + 2 teaspoons olive oil
  • 1 medium egg
  • 2 teaspoons bread crumbs
  • 2 teaspoons chopped fresh basil
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped shallot
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper spaghetti sauce
  • pinch salt
  • 1 16oz box spaghetti


Spaghetti Sauce

  • 1/4 cup olive oil
  • 8 cloves crushed garlic
  • 1 teaspoon chopped shallot
  • 1/2 cup ground beef
  • 1/2 cup ground veal
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 16oz can peeled whole plum tomatoes
  • 2 cups diced plum tomato
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 2 tablespoons tomato paste
  • 2 whole garlic cloves
  • 4 cups water
  • 2 tablespoons unsalted butter
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon chopped fresh thyme

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Cooking Steps

  1. Preheat oven to 350 degrees F. Place the ground beef and ground veal in a large bowl. Add 2 teaspoons of the olive oil, the egg, bread crumbs, basil, garlic, shallot, salt, and pepper; mix well. Roll meat mixture into desired-size balls.
  2. In a sauté pan heat 2 tablespoons of the olive oil over medium-high heat. Sauté meatballs in pan about 5 minutes or until brown. Remove meatballs from pan and place in a shallow baking pan. Bake for 5 to 7 minutes more or until firm and cooked through. Place meatballs on paper towel to absorb excess oil. Place meatballs in sauce and heat through.
  3. Bring a large pot of water with the remaining 2 tablespoons of olive oil and a pinch of salt to a boil. Add spaghetti and boil for 7 to 10 minutes or just until tender; drain. Top spaghetti with meatballs and sauce
  4. Spaghetti sauce heat olive oil over median-high heat in a large pot. Add chopped garlic and shallot; stir and let brown. Add beef and veal and let brown. Season with half of the teaspoon of salt and the 1/2 teaspoon of black pepper.
  5. Gently crush canned tomatoes by hand; add to pot. Add diced tomato, green and red bell peppers, tomato paste and garlic cloves; stir.
  6. Use a hand held blender to chop whole tomatoes and blend sauce in pot; stir sauce. Stir in water, butter, and the remaining 1/2 teaspoon salt. Stir in Parmesan cheese, basil, oregano, and thyme. Let sauce cook down until desired texture.

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