Sunday, January 13, 2013

Spaghetti with Meatballs

Is spaghetti a regular standby for dinner in your household like it is in ours?  How do you personalize yours to make it your own?  We use a pork and beef mixture in our meatballs and top ours with freshly grated asiago cheese, while using the thinnest pasta, cappelini.  I find that the bigger ratio of pork to beef makes the meatballs more tender.
  • 1 lb. ground pork
  • 8 oz. ground beef
  • 1/4 c. milk
  • 1/3 c. panko
  • 1 egg, beaten
  • garlic powder, about 1 tbsp
  • freshly ground black pepper
  • fish sauce, optional, about 1 tbsp.
  • dried parsley, about 1 tbsp.
  • 1 Jar of tomato sauce, no sugar in ingredients
  • Cappelini pasta
  • Asiago cheese
  1. Place the ground beef and pork in a large bowl.
  2. Mix the milk and panko in a small measuring cup, then let the panko absorb the milk.
  3. Add the panko mixture to the meat mixture, then add egg, garlci powder, black pepper, optional fish sauce, and dried parsley.
  4. Mix gently.
  5. Form your small, bite sized meatballs on a large baking sheet topped with parchment.  Refrigerate for 15 minutes.
  6. Preheat oven to 400 degrees.
  7. Bake 20 minutes
  8. Simmer meatballs in tomato sauce over medium heat about an hour.
  9. Add to cooked pasta, top with shredded asiago, and garnish with parsley flakes.


  1. Fish Sauce? In Italian meatballs? How does your Sicilian husband feel about that? (I'm Sicilian too)
    I just found your blog. Been looking at your recipes. I'm going to make a few as they sound delisheeyus.

  2. Glad you commented! Here's how I link fish sauce to Italian food: fish sauce is anchovy extract. Many Italians such as Mario Batali, etc. use anchovies to start their Italian meals. Even in caesar dressing! My Sicilian husband drinks fish sauce as my Vietnamese parents laugh out loud. Crazy Sicilian!!

  3. Mama mia never taught me that. Thanks