Family Style Spaghetti and Meatballs
A classic family-style spaghetti and meatballs recipe where homemade pork and beef meatballs are cooked directly in tomato passata. The simmering meatballs infuse rich savory flavor straight into the sauce, served over tender spaghettini with fresh basil and grated cheese.
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🍳 Cooking Flow
Combine passata, water, salt, and basil in a pot and heat over low heat. → Mix ground beef, pork, aromatics, breadcrumbs, cheese, and eggs, then shape into large meatballs. → Drop meatballs directly into boiling sauce, cover, and simmer for about 45 minutes. → Boil pasta in salted water and remove cooked meatballs from sauce. → Toss pasta in the tomato sauce, top with meatballs, grated cheese, fresh basil, and olive oil to serve.
Cooking Steps
Brief Cooking Order
Combine passata, water, salt, and basil in a pot and heat over low heat. → Mix ground beef, pork, aromatics, breadcrumbs, cheese, and eggs, then shape into large meatballs. → Drop meatballs directly into boiling sauce, cover, and simmer for about 45 minutes. → Boil pasta in salted water and remove cooked meatballs from sauce. → Toss pasta in the tomato sauce, top with meatballs, grated cheese, fresh basil, and olive oil to serve.
Introduction
A classic family-style spaghetti and meatballs recipe where homemade pork and beef meatballs are cooked directly in tomato passata. The simmering meatballs infuse rich savory flavor straight into the sauce, served over tender spaghettini with fresh basil and grated cheese.
Step 1
Pour two jars of tomato passata into a wide pot. Add a small splash of water to each jar, shake to loosen remaining puree, and pour into the pot. Add 1.5 teaspoons of salt and a sprig of fresh basil. Place on the stove over low heat to warm up, stirring occasionally.
Step 2
Finely blend or chop 1/2 an onion and 3 cloves of garlic in a small food processor.
Step 3
In a large mixing bowl, combine 1 lb ground beef, 1 lb ground pork, 1/2 cup chopped parsley, 1 cup breadcrumbs, 2 teaspoons salt, 1 teaspoon black pepper, the blended onion and garlic, 3/4 cup mixed grated Parmesan and Grana Padano cheese, and 2 eggs. Mix thoroughly by hand until well combined.
Step 4
Portion the meat mixture using a 1/3 measuring cup as a rough guideline and roll into large, smooth meatballs.
Step 5
Bring the tomato sauce to a gentle boil on the stove. Gently drop the raw meatballs directly into the bubbling sauce. Let boil for 1–2 minutes, then cover with a lid, lower heat to a simmer, and cook for about 45 minutes until the meatballs are thoroughly cooked.
Ingredients List
Important Notes
Cooking meatballs directly in passata saves preparation steps (no frying or flouring required) and enriches the sauce with savory meat juices.
Dropping meatballs into boiling sauce helps sear the exterior quickly so they maintain their shape without breaking apart.
If plating in advance for takeout or storing, add fresh basil just before serving to prevent it from turning black.
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