Spaghetti and Meatballs

Spaghetti and Meatballs

Spaghetti and Meatballs Recipe
Spaghetti and Meatballs

If I could choose a last meal it would be spaghetti and meatballs.  The key to this recipe is the ricotta.  It makes the tomato sauce creamy and delectable.  These meatballs are also better than most because of the fresh herbs.  While this recipe takes time, it is worthwhile.  I promise.

Recipe: Spaghetti and Meatballs with Ricotta

Prep Time: 40 min   Cooking Time: 45-60 min    Serves: 6 to 8 servings

Meatballs Ingredients:

2 tablespoons olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 1/2 pounds ground beef
1 teaspoon salt, divided (1/2 goes with onion mixture, 1/2 goes with meat mixture)
1/2 teaspoon rosemary, finely minced
1/4 thyme leaves
1/4 teaspoon dried oregano
1/8 teaspoon cayenne
1/4 teaspoonworcestershire sauce
1/8 cup milk
1 egg
1 cup panko bread crumbs
Pepper, pinch

Tomato Sauce Ingredients:

2 tablespoons oil
1/2 yellow onion, diced
1/2 teaspoon salt
2 garlic cloves, minced
4 tablespoons tomato paste
1 cup red wine
1/4 teaspoon dried oregano
1 teaspoon rosemary, finely minced
1 1/2 teaspoon sage, minced
1 tablespoon basil, chopped
1/2 cup water
1 (28 ounce) can crushed tomatoes
1/2 teaspoon sugar

Ricotta Mixture Ingredients:

1 cup ricotta (BelGioioso Whole Milk is the best brand)
2 tablespoons extra virgin olive oil (Lucini is a good brand)
Salt and Pepper, pinch of both
1 tablespoon grated parmesan cheese


Heat oven to 375 degrees.

For the meatballs:

In a saute pan, add the oil, chopped onions, 1/2 teaspoon salt, and pepper. Cook for about 5 minutes or until translucent.  Add the minced garlic and continue cooking for about 2 minutes.  Turn off the heat and let cool.

While the onion mixture is cooling, in a bowl, combine the rest of the ingredients.  Once the onion mixture cools down, add it to the bowl with the other ingredients. Combine all of the ingredients.  You can make the meatballs immediately or put in the refrigerator for later. Roll the meatballs to the size of choice.  Put on a plate until the sauce is ready.

For the tomato sauce:

In an oven safe pot, add the oil, chopped onions, salt, and pepper. Cook for about 5 minutes for until translucent.  Add the garlic and continue cooking for about 2 minutes.  Next, add the tomato paste and cook for an additional minute.  Once that has cooked for a bit, add the wine and cook off the alcohol for roughly 2 minutes.  Once the alcohol smell has cooked off, add the rest of the ingredients.

Place the raw meatballs in the sauce.  Put the pot in the oven and bake for about 45 minutes or until the meatballs are thoroughly cooked.

For the ricotta mixture:

In a small bowl, combine all of the ingredients and place in the refrigerator until the meatballs and sauce are ready.

Once the sauce and meatballs are cooked, boil the spaghetti.  To assemble, place noodles on the bottom, spoon on a few tablespoons of the ricotta mixture, then top with sauce and few meatballs.  I also add some grated parmesan cheese because I can’t help myself.



My Italian Salad is a must have side dish.  It’s light, herbaceous, and easy to make.

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