Italian Spaghetti and Meatballs

Italian Spaghetti Meatballs with Tomato Sauce

Who doesn't love meatballs

To make meat balls: Combine meat, bread, garlic, parsley, salt, ground pepper and lightly beaten egg. Mix well and shape into small balls. Dip the meat balls in flour and in heavy skillet, add three tablespoon of olive oil and brown the meat balls on all sides. Remove it form pan aside until ready to finish cooking next step on the sauce.
To make sauce: Saute onion and garlic in olive oil using a large, thick-bottomed frying pan until become golden and transparent. Add peeled tomatoes, tomato puree, lemon peel, and seasoning to taste with salt and pepper. Simmer gently, covered, for l hour, stirring from time to time and adding a little water if necessary. Add the Worcestershire just before serving.
Add meat balls to sauce and simmer gently for 20 minutes. Cook spaghetti in boiling salted water until just tender. Drain.
To Serve: Toss spaghetti in a little olive oil while it's hot. Make the dish arranging the meatballs in the middle of cooked spaghetti; spoon over the sauce and sprinkle with freshly grated Parmesan cheese .
harcoal or flat grill, each has a slightly a different taste, however my favorite way is the charcoal style! Hope you try this recipe soon... sure you will enjoy it!!


  • l pound spaghetti (one box)
  • 3 table spoon olive oil
  • fresh grated parmesan cheese
  • Meat Balls

  • 12 oz ground veal
  • 2 tablespoon Flour
  • 2 slices bread, soaked in milk and and shredded
  • 1 clove garlic, finely chopped
  • 2 tablespoons chopped parsley
  •  Salt and pepper
  • Sauce

  • 1 Medium size onion, finely chopped
  • 1 clove garlic, finely chopped
  • 4 tablespoons olive oil
  • 1 large can diced tomatoes
  • 3 table spoons tomato paste
  • 1 small strip lemon peel
  • salt and pepper
  • 1 tablespoon Worcestershire sauce


Cut the chicken breast into cubes 1 - 1 1/2 in, place the chicken in large container for marination.
Add garlic, olive oil, vinegar, ketchup, oregano and salt and pepper salt and pepper to my taste was little less then teaspoon. Cover the container and let set at the fridge for 4 - 6 hrs, so the spices will develop the flavor.
Arrange the chicken in skewers and ready to cook. I use a charcoal grill, turning the skewers 8 - 12 min each side, however you may use the broil function in the oven, or use a heave iron skillet, each results are different, but yo may agree all good taste you may serve it on top of salad, white rice or Hummus.. enjoy