Spaghetti with Meatballs and Pomodoro Sauce


This classic dish gets a new spin with Chef Maka's  Pomodoro Sauce and rich ingredients for the hearty meatballs.

2 hrs
6 Servings


large onion (julienned)
8 clove
garlic (sliced)
vegetable oil (or blended canola and olive oil)
1/2 cup
red wine (optional)
32 oz
crushed tomatoes
1 cup
basil (chopped)
2 lb
ground beef
medium onion (diced)
1/2 cup
Italian parsley (chopped)
1/2 cup
parmesan cheese
1/4 cup
mozzarella cheese
1 cup
bread crumbs
2 cup
uncooked spaghetti
Prep Time:
2 hrs
Total Time:
2 hrs


In a large pot, sauté julienned onions and half the amount of garlic in vegetable oil until golden brown. Deglaze pot with red wine and crushed tomatoes, and season with salt and pepper. Add basil for extra flavor.

Place beef in a large mixing bowl. Fold in remaining garlic, diced onions, parsley, parmesan and mozzarella cheese. Lastly, fold in the eggs. Gradually add bread crumbs, being careful not to dry out your mixture.

In a large frying pan, warm vegetable oil over medium-high heat. Make a small patty from your beef mixture and fry to taste test, checking for adequate seasoning. When satisfied, roll the remaining meat into golf ball sizes and fry until golden brown. Remove from heat and set on paper towels to allow liquids to drain. Add meatballs to Pomodoro sauce and let simmer for approximately 30 minutes.

Cook pasta according to package and drain. Serve with Pomodoro sauce and meatballs, and topped with freshly grated parmesan

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Chef Maka Kwon