Spaghetti & Meatballs

March 9, 2018
Spaghetti and Meatballs

Spaghetti & Meatballs

Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6 servings


  • 3 slices white bread
  • 1 cup whole milk
  • 2 tablespoons canola oil
  • 1 1/3 pounds ground veal
  • 1 1/3 pounds ground pork
  • 1 cup ricotta cheese
  • 1 teaspoon thyme, minced
  • 1 teaspoon oregano, minced
  • 4 tablespoons parsley, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon Pepper
  • 1 24 oz. jar marinara sauce
  • 1 pound spaghetti
  • 1/2 cup tomato soup
  • Parsley leaves for garnish
  • Parmigiano-Reggiano, grated


  • Cut bread into ½-inch pieces, put in small bowl and pour milk over the bread. Cover with plastic wrap and refrigerate 6 hours.
  • Preheat oven to 375°F. Prepare a cookie sheet by brushing it with canola oil in order to keep meatballs from sticking. Combine veal, pork, ricotta, thyme, oregano, parsley, garlic, salt & pepper in a large bowl. Squeeze excess milk from the bread and add to the bowl. Mix well by hand. Form meat mixture into small meatballs, put on cookie sheet, and bake in oven for 20-25 minutes.
  • Cook the spaghetti noodles in a large pot of salted water until al dente. Rinse and drain well. Set aside.
  • In a dutch oven, combine the marinara sauce and tomato soup. Bring to a low simmer. Add meatballs and heat 10 minutes or until fully warmed. Add cooked spaghetti to pot with meatballs and sauce. Portion into bowls, garnish with parsley and cheese.


Copyright 2018 Colleen Topper All Rights Reserved