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Spaghetti and Meatballs

However you serve them, mildly spiced Italian meatballs pair well with a crunchy green salad, or chop some Romaine hearts and toss them with bottled Caesar dressing and a generous grating of Parmesan cheese. Created by Julie Van Rosendaal

Spaghetti and Meatballs

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  • 1 pkg Spolumbo’s fresh Italian meatballs
  • 3 - 4 cups passata or tomato sauce
  • 1 - 2 basil leaves (optional)
  • 250-375 g spaghetti, cooked
  • Parmesan cheese,freshly grated
  • Extra Virgin Olive Oil, for cooking

How to Make It

In a large, heavy skillet, cook the meatballs in a drizzle of olive oil until browned on all sides. Add the passata or tomato sauce and bring to a simmer; toss in the basil leaves (if you’re using them), loosely cover, reduce the heat and cook for about 15 minutes, or until the meatballs are cooked through. Add a splash of water if it seems too thick—the extra liquid will cook off.

Serve over spaghetti, with Parmesan cheese to pass at the table.

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