Spaghetti & Meatballs

Difficulty: Tricky
Time: 45 minutes
Serves: 4

Quick, Fresh Tomato Sauce

  • 3 lbs of Roma Tomatoes
  • 1 clove garlic, finely chopped
  • pinch chilli flakes
  • 2 tbsp fresh lemon juice
  • 1 tsp kosher salt
  • 1 tsp sugar


  • 1½ lbs ground beef
  • 4 oz ground pork
  • 1 spicy Italian sausage, casing removed and crumbled
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 1 Maestro® Sweet Bell Pepper, seeded and finely chopped
  • 1 clove garlic, finely chopped
  • ½ cup fresh breadcrumbs
  • ¼ cup whipping cream
  • 1 egg
  • 1 tbsp grainy Dijon
  • ½ tsp fresh sage, finely chopped
  • ½ tsp fresh thyme, finely chopped
  • 1 tsp Kosher salt
  • ½ tsp ground pepper
  • ¼ cup olive oil


  • 1 lb spaghetti
  • ½ cup fresh basil, chopped
  • ¼ cup Parmesan, finely grated

If you have meatballs left over from this recipe. we suggest saving them for meatball sandwiches the next day!


  1. For the tomato sauce, coarsely chop 2/3 of the Roma Tomatoes. Halve the remaining Romas and rub the cut sides against the large holes of a box grater set in a large bowl. Discard the skins.
  2. Toss the Roma tomato pulp with the chopped Roma tomatoes, garlic, salt, sugar, lemon juice and chilli flakes. Let stand at least 10 minutes.
  3. For the meatballs, preheat the oven to 425ºF.
  4. Heat butter and 1 Tbsp olive oil in a skillet over medium heat.
  5. Add shallots and pepper and sauté for 2 minutes. Add garlic, thyme and sage and sauté for another 2 minutes.
  6. Remove from heat and cool slightly. Mix with the rest of the ingredients and form into balls.
  7. Heat a large skillet over medium-high heat and add ¼ cup olive oil. Brown meatballs in batches and finish by cooking them in the preheated oven for about 10 minutes.
  8. Cook the spaghetti in a large pot of boiling, salted water until al denté.
  9. Drain in a colander and immediately add tomato sauce. Add as many meatballs as preferred and toss to combine.
  10. Sprinkle with fresh basil and grated Parmesan and serve.