Spaghetti with Herbed Meatballs

You can form your meatballs into any shape and size you like. However, if you make large meatballs, allow for more cooking time.

Serves: 10Hands-on: 30 minutesTotal: 1 hour 10 minutesDifficulty: Medium

Serves: 10


  • 5 thick slices day-old or toasted Italian bread
  • 3⁄4 lb. lean ground pork
  • 3⁄4 lb. lean ground beef
  • 3⁄4 lb. ground veal
  • 1 large egg, lightly beaten
  • 2 sprigs fresh oregano, chopped
  • 4 sprigs fresh parsley, chopped
  • 2 medium shallots, peeled and minced
  • 1⁄2 bulb garlic, peeled and minced
  • 1⁄4 cup grated Parmesan cheese
  • 1⁄2 tsp. ground black pepper
  • 1 1⁄2 lbs. cooked spaghetti
  • 4 cups marinara sauce


  • Soak the bread in water for 1 minute. Thoroughly squeeze out all liquid and place in a large mixing bowl. Add pork, beef, veal, egg, oregano, parsley, shallots, garlic, cheese, and pepper and mix lightly with your hands.
  • Form mixture into balls about 2 to 3 inches in diameter.
  • Preheat oven to 375°F. Place the meatballs on a lightly greased baking pan and cover with foil. Bake for 30 minutes. Uncover and brown for 10 minutes.
  • Toss spaghetti with marinara sauce. Serve pasta with meatballs.