Spaghetti and Meatballs

I make a few dozen meatballs at a time and freeze them, uncooked.


  • 1 # lean ground beef (96/4)

  • 1 # lean ground pork

  • 1 # lean ground veal

I pick up the beef at Trader Joes and the pork and veal at Whole Foods.


  • breadcrumbs

  • Parmesan

  • fresh parsley

Making Meatballs:

In a large bowl, lightly beat:

  • 2 eggs

Add and incorporate:

  • 2-3 T milk (nonfat is fine)

  • 2-3 T breadcrumbs

In 1-2 T olive oil, sauté over medium heat:

  • 1/2 medium onion, finely chopped

Sauté for a few minutes, until onions soften. Set aside to cool.

Add the ground meat and onions to the mixing bowl along with:

  • 1/4 cup grated Parmesan

  • 2-3 t finely chopped fresh parsley

  • 2 cloves garlic, pressed

  • 1-2 t kosher salt

  • Fresh ground pepper

Combine everything well. It's easiest to roll up your sleeves and get into it with your hands.

Form the meatballs and transfer to a baking sheet (reserving some to cook fresh that day). When your baking sheet is full wrap it well in plastic wrap and transfer to the freezer. In 24 hours, transfer the meatballs from pan to a ziploc freezer bag.

To cook frozen meatballs:

Preheat a nonstick pan on medium heat. Briefly sauté a clove or two of garlic and a pinch of chili flakes. Add frozen meatballs and brown all over. Add 1-2 cups tomato sauce or tomato puree and simmer uncovered until cooked through, 20-25 minutes.

To cook fresh meatballs:

Same instructions. Simmering time will be more like 5-10 minutes.