Spaghetti and Meatballs

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

Self-important gourmands will sneer that “there’s no such dish in Italy.” True, but admit it—don’t you love spaghetti and meatballs? These are tasty, and this is a heartier dish than most of the pastas in this collection.



  • ½ pound ground beef chuck, well chilled
  • ½ pound ground pork, well chilled (or use a total of 1 pound chuck)


  1. To make the meatballs: Mix together the ground meats until thoroughly blended. Stir together the bread crumbs and milk in a small bowl; let stand a few minutes for the crumbs to soften. Combine the beaten egg, cheese, parsley, salt, and pepper to taste in a medium bowl. Turn the bread crumbs into a strainer in the sink; press gently with your fingertips to