This Italian Meatballs Recipe is a classic Italian dish that has been enjoyed by families for generations. There's something comforting about a big bowl of spaghetti smothered in a rich tomato sauce and topped with juicy meatballs.
This dish is not only delicious, but it's also easy to make and kid approved!
If you like meatballs try this spin on veal meatballs, Italian Wedding Egg Drop Soup made with chicken meatballs.
Jump to:
- Here's Why You'll Love this Dish
- What to Serve with Spaghetti and Meatballs
- Is Veal Beef?
- Ingredients You'll Need
- How to Make Italian Meatballs and Spaghetti
- Meal Prep Tips
- Possible Ingredient Substitutions and Variations
- Equipment
- Storage
- Answers to Commonly Asked Questions
- More Main Dishes You'll Love
- Recipe Details
- Meal Prep Tips
- PIN it for later here
- Food Safety
- Comments
Here's Why You'll Love this Dish
You'll love this Italian Meatballs recipe because is simple to make and for these reasons as well:
- Comfort Food: Spaghetti and meatballs is a classic comfort food that many people love.
- Family-Friendly: It's a dish that can be enjoyed by the whole family and even picky eaters will usually like it.
- Easy to Make: With simple ingredients and easy-to-follow instructions, spaghetti and meatballs is a recipe that anyone can make at home.
- Cost Effective: The recipe ingredients are readily available and minimal in cost and can feed a family of 4 to 6 very easily.
What to Serve with Spaghetti and Meatballs
It goes without saying that spaghetti and veal meatballs recipe (spaghetti con polpette di vitello) is a dish all on it's own, but spice it up by serving it with:
Sauteed Rapini (broccoli-rabe)
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Is Veal Beef?
Yes, veal is meat from young calves, usually under three months of age, whereas beef is meat from adult cattle.
People use veal meat for its delicate and tender texture, mild flavor, and versatility in various dishes such as stews, roasts, and meatballs.
Ingredients You'll Need
You will need the following ingredients to make polpette di vitello: ground veal, breadcrumbs, romano cheese, parsley, garlic, eggs, ground pepper, salt, tomato passata, tomato paste, olive oil, basil, and spaghetti pasta.
Ground veal - as it is more tender and does not have as strong a taste as beef.
Breadcrumbs that are coarse, or home made breadcrumbs are better because they're not as dense and result in a softer meatball.
Pecorino Romano cheese is made from sheep's milk and it's saltier and a sharper tasting cheese.
Fresh parsley and fresh basil leaves because you can't beat the taste of fresh herbs and meatballs with parsley is just hamburger meat.
Garlic is needed to enhance the flavor of both the meatballs and the sauce and what's Italian cooking without garlic!
See recipe card for full list of ingredients and quantities.
How to Make Italian Meatballs and Spaghetti
Heat up olive oil in a saucepan. I used a 6 quart jumbo saucepan. Cook garlic until fragrant then add sauce, salt, pepper and basil. Bring to boil, then reduce heat to a simmer.
Place all the ingredients for the meatballs in a bowl and mix until well combined.
Start rolling the meatballs, use damp hands to handle the mixture. I rolled the meatballs into a 2" diameter ball, but you can roll them to any size.
Place meatballs in a plate as you roll them.
Bring a 4 qt pot filled with water to a boil and boil the meatballs for about 5 mins.
Heat up olive oil in a saucepan. I used a 6 quart jumbo saucepan. Cook garlic until fragrant then add sauce, salt, pepper and basil. Bring to boil, then reduce heat to a simmer.
Transfer the meatballs to the pot with the sauce one by one, making sure that they are covered in sauce or roll them in the sauce.
Let cook for 30 minutes at a simmer.
Remove meatballs only and transfer to a serving dish.
Cook pasta as per manufacturer's instructions and remove when al dente because you will finish cooking the pasta in the sauce.
While sauce is still hot, transfer the pasta in the sauce and mix well.
Serve with more romano cheese.
Meal Prep Tips
For a healthier recipe, do not fry your veal meatballs but boil them, then transfer to the tomato sauce to finish cooking.
The best way to heat leftovers is by sauteing them in a frypan with a couple of tablespoons of olive or vegetable oil.
Possible Ingredient Substitutions and Variations
Spaghetti and meatballs is such a traditional dish. If you or someone you knows requires dietary substitutions are want to try something different, try this:
- Pasta - use gluten free pasta to make this dish gluten free
- Dairy Free - use dairy free cheese
- Whole30/Paleo - substitute the breadcrumbs with almond flour for a paleo version
- Gluten Free - use gluten free breadcrumbs
- Spice - add red pepper flakes for a spicy version of spaghetti and veal meatballs.
The perfect recipe isn't that far away. I'd love to know how adapted this recipe for your family or friends. Drop a comment below and let me know!
Equipment
Equipment can have a big impact on how a recipe turns out. Use a large sauté pan that's big enough to hold the sauce, veal meatballs and spaghetti. Wooden spoons, measuring cups and spoons will come in handy as well.
Use a spaghetti scoop to scoop out your spaghetti and transfer it to the pot with the sauce, not need to drain your pasta. Transfer your pasta right from the pot.
Storage
Any leftovers should be stored in the fridge in an airtight container for not more than 3-4 days.
Warm up in a fry pan for best results.
You can also freeze excess leftovers. Thaw out in the refrigerator overnight and warm in a fry pan for best results.
Answers to Commonly Asked Questions
The key to moist meatballs is to not overmix the ingredients, use a combination of beef, pork and veal and add some moisture (such as milk or breadcrumbs) to the mixture.
Yes, ground turkey or chicken can be used instead of beef in meatballs. Just keep in mind that the flavor and texture will be different.
Make sure to use plenty of salt in the boiling water, stir the spaghetti frequently while it cooks, and use plenty of sauce.
Parmesan cheese is made from cow's milk, while pecorino romano cheese is made from sheep's milk. Parmesan is nutty and fruity in flavor and has a slightly granular texture, while Romano is sharp and tangy with a more granular and crumbly texture.
Yes, veal is meat from young calves, usually under three months of age, whereas beef is meat from adult cattle. People use veal meat for its delicate and tender texture, mild flavor, and versatility in various dishes such as stews, roasts, and meatballs.
More Main Dishes You'll Love
Recipe Details
Spaghetti and Meatballs (Spaghetti con Polpette di Vitello)
https://easyhomemaderecipes.caIngredients
Meatballs
- 2 lbs ground veal regular ground
- 1 cup breadcrumbs coarse ground is better
- ½ cup pecorino romano cheese ground
- 3 sprigs parsley finely chopped
- 1 clove garlic minced
- 3 eggs
- 1 tsp salt
- ground pepper to taste
Sauce
- 3 cups tomato passata
- 1 tbsp tomato paste
- 3 tbsp olive oil
- 1 clove garlic minced
- 1 tsp salt
- ground pepper to taste
- 3 basil leaves whole
- 17 oz spaghetti 1 small package
Instructions
Sauce
- Heat up olive oil in a saucepan. I used a 6 quart jumbo saucepan. Cook garlic until fragrant then add sauce, salt, pepper and basil. Bring to boil, then reduce heat to a simmer.
Meatballs
- Place all the ingredients in a bowl and mix until well combined.
- Start rolling the meatballs, use damp hands to handle the mixture. I rolled the meatballs into a 2" diamiter ball, but you can roll them to any size.
- Place meatballs in a plate as you roll them.
- Bring a 4 qt pot filled with water to a boil and boil the meatballs for about 5 mins.
- Transfer the meatballs to the pot with the sauce one by one, making sure that they are covered in sauce or roll them in the sauce.
- Let cook for 30 minutes at a simmer.
- Remove meatballs only and transfer to a serving dish.
Pasta
- Cook pasta as per manufacturer's instructions and remove when al dente because you will finish cooking the pasta in the sauce.
- While sauce is still hot, transfer the pasta using a spaghetti server into the sauce and mix well.
- Serve with more romano cheese.
Notes
Meal Prep Tips
For a healthier recipe, do not fry your veal meatballs but boil them, then transfer to the tomato sauce to finish cooking. The best way to heat leftovers is by sauteing them in a frypan with a couple of tablespoons of olive or vegetable oil.Nutrition
PIN it for later here
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Andrea says
I love that you add the pecorino Romano cheese into these amazing meatballs. They sound incredible and this truly is comfort food at its finest.
Mahy says
I love spaghetti meatballs. This is one of those recipes that I come back to often. Delicious!
Gloria says
The classic Italian dinner is always a hit. Nice change with the veal meatballs.
Michelle says
I made these last night for a family dinner adn everyone loved them! The sauce was delicious and teh meatballs were so flavorful. Will definitely be making these again.
Shadi Hasanzadenemati says
Thank you so much! The flavors are perfect and I can’t wait to make this again!