Spaghetti was the first pasta dish I was introduced to, and since then I have tried countless variations of spaghetti, all over the world too. From my experience in Italy, and a bit of research, the authentic Italian version of spaghetti differs greatly from what we tend to be served in the United States. For starters, spaghetti is never really the main dish but the primi (pasta) which comes after the antipasti (appetizer) and before the secondi (meat dish). Given the fact that the pasta dish is not meant to fill you up, spaghetti tends to be light on the sauce and most of the time does not include a protein in Italy. But when it does it is usually Spaghetti alle vongole (with clams). Very different from the spaghetti usually served at Italian restaurants in the United States, right?
Why we decided to go with juicy meatballs
The Loubier family understands that not everybody has the patience and time to prepare and enjoy a three course meal, especially with kids running around. So we decided to create a hardy and mouthwatering spaghetti recipe! And remember, recipes are lenient! If you want to get creative and make your meatballs with three different meats like beer, pork, and veal, go for it! It would probably be delicious! We're just here to set up the foundation for a tasty meal! And if you're a pasta lover, check out our Creamy Fettuccine Alfredo Pasta with Chicken Recipe or our Easy to Make Creamy Vodka Sauce alla Tortellini Recipe.
How to make our version of Spaghetti and Meatballs
Prep Time: 15 minutes
Cook Time: 1 Hour
Total Time: 1 Hour 15 minutes
- 3 Tablespoon Loubier Gourmet Italian Topper
- 1/2 Cup Olive Oil
- 28 Ounce Crushed or Whole Peeled Tomatoes
- 8 Cloves of Garlic (Minced)
- ½ Tablespoon Dried Oregano
- 1 Teaspoon Crushed Red Pepper Flakes
- 12 Ounces Spaghetti
- 1/2 Pound of Italian Sausage or Ground Beef
- Chopped Parsley
- 2 Eggs
- I Cup Panko Breadcrumbs
- 1 Cup Ricotta Cheese
- A lot of Salt for the boiling water
- Salt & Pepper to taste (for meatballs and the finished product)
Let's start off with our meatballs. In a bowl, combine your ground beef or ground Italian sausage, 3 cloves of minced garlic, 2 tablespoons of Loubier Gourmet Italian Topper Seasoning, eggs, ricotta cheese, panko breadcrumbs, and parsley. Oh, and a pinch of salt and pepper, always! Mix them all together, use your hands if you want to have some fun with it.
Form your meat mixture into 1 to 1 ½ inch balls. Now you can either pan fry them or bake them. If you want to pan-fry them, add in 3 tablespoons of olive oil to a large skillet pan over medium heat and cook your meatballs in 2 batches. Remember the FDA recommends you cook ground beef, veal, and pork to an internal temperature of 160 degrees F. If you want to bake them, place them all on a baking sheet, tray, or pan, and place them in a 350-degree oven for 35-30 minutes or until recommended internal temperature has been reached (keep in mind carryover cooking). We recommend baking them so you can spend that time finishing the rest of the dish.
Now for the pasta, bring a large pot of water to boil, and add in a generous amount of salt. Add in your spaghetti pasta until it is al dente (firm to the tooth--namely, tender but still slightly firm).
As for the sauce, start by adding the rest of your olive oil to a large deep skillet or pot that was heated over medium heat. Add in the rest of your minced garlic and make sure it does not burn or brown. Mix them continuously if you have to. Now add in your tomato juice from your crushed or whole peeled tomatoes. This will ensure your garlic does not burn or brown too.
Add in the rest of your crushed tomatoes to the sauce. If you went with whole peeled tomatoes, either in another bowl or over your large skillet or pot with your sauce, crush them with your hands and add them if you did not already.
Let your sauce sit for a minute, then add your oregano, crushed red pepper flakes, and salt and pepper to taste. Mix it well. Now you want to bring your sauce to a boil, then immediately down to a simmer, and from here keep an eye on it until it reaches the consistency/thickness that you prefer.
Once your meatballs, spaghetti pasta, and sauce are done, you want to mix them up, serve, top with Loubier Gourmet Italian Topper, and...