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Classic Spaghetti and Meatballs


Serves 4-6
16 ozPastene Italian Spaghetti
For Meatballs
1medium onion
½ cupfresh parsley
1 lblean ground beef
1 tspPastene Minced Garlic
4 ozPastene Grated Parmesan Cheese, plus more for serving
½ cupPastene Italian Breadcrumbs
2 TbspPastene Tomato Paste
3 Tbspdry red wine
½ tspsalt
⅛ tspground black pepper
flour, for dredging
4 -5 TbspPastene Extra Virgin Olive Oil
For Sauce
5 Tbspbutter
1medium onion, peeled and halved
128 oz can Pastene Chunky Kitchen Ready Tomatoes
128 oz can Pastene Kitchen Ready Tomatoes
salt and pepper to taste


Prep time: 30 minutes | Cook time: 60 minutes

  • In a food processor, pulse to combine and finely chop, parsley and onion.
  • In a large bowl, combine onion, parsley, beef, garlic, parmesan, breadcrumbs, tomato paste, egg, wine, salt, and pepper. Mix well with your hands and then form into 16 2” meatballs. Dredge each meatball in flour and place them on a rimmed cookie sheet.
  • Make Pastene Simple Pasta Sauce and let simmer while you begin to cook the meatballs.
  • In a large stainless skillet on medium heat, add oil. When the oil is hot and shimmering, add about ⅓ to ½ of the meatballs, turning and browning on all sides.  Once brown, remove to another cookie sheet lined with paper towel and continue to cook the next batch until complete.
  • Bring a large pot of salted water to a boil and cook spaghetti until al dente. Drain well and divide into 4-6 servings.
  • Top each serving with sauce, 3-4 meatballs and top with parmesan cheese.

Product Used

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