Spaghetti & Meatballs
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Great Comfort Food
  • Extra-virgin olive oil
  • 1 onion, chopped
  • 2 garlic cloves, smashed
  • 2 tbls, roughly chopped fresh parsley leaves
  • 1 cup milk
  • 4 thick slices firm white bread, crust removed
  • 3 lb McGinnis Sisters Ground beef, pork and veal blend
  • 1 large egg
  • 1/2 cup freshly grated Parmigiano Reggiano, plus more for serving
  • Kosher salt & freshly ground pepper
  • 4 cups of your favorite pasta sauce
  • 1/2 lb mozzarella cheese, cut into chunks
  • Leaves from 3 sprigs fresh basil
  • 1 lb spaghetti
Bring a big pot of salted eater to a boil for the spaghetti.  Heat 3 tbls. oil in an skillet over medium heat.  Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes.  Take the pan off the heat and let cool.
Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling.  Combine the meats in a large bowl.  Add the egg and Parmigiano and season generously with salt and pepper.  Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooked onion mixture.  (Hang onto the pan-you'll need it to cook the meatballs.)  Gently combine all the ingredients with your hands or with a spoon until just mixed together.  Don't overwork or the meatballs will be tough.  Divide into 10 equal pieces and shape them into 10 nice looking meatballs.
Preheat the oven to 350 F.  Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes.  Put them into a baking dish and spoon about half of the tomato sauce over.  Shower with the mozzarella and drizzle with olive oil.  Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.

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