Home / Holidays / Main Courses / Pasta & Risotto / Classic Spaghetti and Meatballs

Classic Spaghetti and Meatballs


Serves 4-6
16 oz Pastene Italian Spaghetti
For Meatballs
1 medium onion
½ cup fresh parsley
1 lb lean ground beef
1 tsp Pastene Minced Garlic
4 oz Pastene Grated Parmesan Cheese, plus more for serving
½ cup Pastene Italian Breadcrumbs
2 Tbsp Pastene Tomato Paste
1 egg
3 Tbsp dry red wine
½ tsp salt
⅛ tsp ground black pepper
flour, for dredging
4 -5 Tbsp Pastene Extra Virgin Olive Oil
For Sauce
5 Tbsp butter
1 medium onion, peeled and halved
1 28 oz can Pastene Chunky Kitchen Ready Tomatoes
1 28 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

Get our latest offers and promotions