Home Run Spaghetti with Meatballs

Barilla’s Chef Lorenzo serves up his best spaghetti and meatballs recipe!

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Barilla’s Chef Lorenzo Boni hit a home run with this quick and easy Spaghetti and Meatballs recipe by using fresh ingredients and a combination of savory Italian Sausage and ground beef. The aromatics of this dish are irresistible and make for a delicious meal the whole family will enjoy!


Ingredients 8 Servings


  • 1 box Barilla® Thick Spaghetti
  • 4 tablespoons extra virgin olive oil
  • 1 cup yellow onion, chopped
  • 2 garlic cloves, chopped, divided
  • 1 28-oz can San Marzano Crushed Tomatoes
  • 3 slices white bread, no crust, diced
  • 1 ¼cup Parmigiano-Reggiano cheese, grated, divided
  • 1 pound grass-fed ground beef 80/20
  • 2 links Italian sausage, casing removed
  • 1 tablespoon parsley, chopped
  • 12 basil leaves, sliced
  • Salt and black pepper to taste

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  • In a saucepan gently sauté onion with olive oil for five minutes, add 1 chopped clove of garlic, continue sautéing and one minute later add tomatoes. Add one cup of water, salt and pepper then bring to simmer.  Meanwhile, soak bread in water.

  • In a bowl combine meat, ¾ cup of cheese, parsley, 1 clove chopped garlic and soaked bread [squeeze out excess water]. Mix and when all comes together [very important not to overmix] shape 1-inch size meatballs. 
  • Add meatballs to tomato sauce; simmer until thoroughly cooked, about 15 minutes.
  • Meanwhile, bring a large pot of water to a boil; cook pasta according to package directions.
  • Drain pasta and toss with meatball sauce. Finish with basil, remaining cheese and a drizzle of olive oil before serving.

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