Mandola's Spaghetti And Meatballs Recipe

Soak breadcrumbs

In a small bowl, combine the fresh breadcrumbs and whole milk. Stir and let sit 5 minutes until breadcrumbs absorb the milk.

Mix meatball ingredients

In a large bowl add ground beef, ground pork, soaked breadcrumbs, beaten egg, grated Parmesan, grated Pecorino, chopped parsley, minced garlic, dried oregano, 1.5 tsp kosher salt, and 1 tsp black pepper. Mix gently with your hands or a fork just until combined — avoid overworking to keep meatballs tender.

Portion and shape

Divide mixture into 8 equal portions (about 3.5–4 oz each). Lightly wet your hands and roll each portion into a smooth ball, about 2" to 2.25" diameter. Place on a rimmed tray or plate.

Brown meatballs

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. When oil shimmers, add meatballs in a single layer (work in batches if needed). Brown on all sides, 2–3 minutes per side, turning carefully to keep shape. You are not cooking through, only developing color. Transfer browned meatballs to a plate and set aside.

Sauté aromatics

In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the diced onion and a pinch of salt; cook, stirring occasionally, until translucent, about 6–8 minutes. Add thinly sliced garlic and cook 30–60 seconds until fragrant, being careful not to brown it.

Deglaze and build sauce

If using, pour in 1/2 cup dry red wine to deglaze the pan, scraping up any brown bits; simmer 2–3 minutes until slightly reduced. Stir in 2 tablespoons tomato paste and cook 1 minute to remove raw flavor.

Add tomatoes and season

Add the crushed tomatoes, 1/2 teaspoon sugar, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried basil, 1/2 tsp dried oregano, and bay leaf. Bring sauce to a gentle simmer.

Simmer with meatballs

Carefully nestle the browned meatballs into the simmering sauce. Reduce heat to low, cover partially, and simmer gently for 25–30 minutes, turning the meatballs once halfway through so they cook evenly. This finishes cooking the meatballs and allows flavors to meld.

Finish sauce

Remove bay leaf. Stir in torn fresh basil leaves if using. Taste and adjust seasoning with additional salt and pepper as needed.

Cook spaghetti

Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Combine pasta and sauce

Add drained spaghetti to the pot with the simmering Mandola red gravy and meatballs (or transfer sauce to the pasta pot). Toss gently to coat, adding up to 1/2 cup reserved pasta water as needed to loosen the sauce and help it cling to the pasta. Simmer together for 1–2 minutes so pasta absorbs some sauce.

Serve

Portion pasta onto 4 plates or 2 large family-style bowls. Top with 2 meatballs per serving (or arrange 8 meatballs across servings). Sprinkle each portion with grated Parmesan and chopped parsley. Serve hot.