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+ servings

Spaghetti and Sicilian Meatballs


  • Sauce
  • 2 Tbsp olive oil
  • 1 ½ cups chopped onion
  • 2 cloves garlic, minced
  • 2 (28 oz) cans diced tomatoes in juice
  • ¼ cup chopped fresh basil, divided

  • Meatballs
  • ½ lb ground beef (80 or 85% is best for these)
  • ½ lb Italian pork sausage
  • cup breadcrumbs (gluten-free if you’re avoiding gluten)
  • 3 Tbsp milk
  • cup freshly grated Parmesan cheese
  • ¼ cup finely chopped onion
  • 3 Tbsp chopped fresh basil
  • 1 egg (large or XL)
  • 1 clove garlic, minced
  • ½ tsp ground black pepper
  • 2 Tbsp pine nuts, toasted
  • 2 Tbsp dried currants


  • 1 lb spaghetti noodles


  • Pasta
  • Cook the pasta according to the package directions. Set aside

  • Sauce
  • Heat the oil in a heavy large pot over medium-low heat. Add onion the onion and sauté until golden (~ 10 minutes)
  • Add the garlic and continue to sauté for another minute or so.
  • Increase the heat to medium-high, add the tomatoes (along with their juice) and 2 Tbsp basil. Bring to a boil.
  • Reduce the heat low and simmer until the sauce has thickened, breaking up the tomatoes with a fork (~ an hour). Stir in the remaining 2 Tbsp basil.
  • Season with salt and pepper. Set sauce aside

  • Meatballs
  • Preheat oven to 350° F and line baking sheets with parchment paper.
  • In a medium-sized bowl, combine the bread crumbs and milk. Let stand for 5 minutes.
  • Add parmesan, onion, basil, egg, garlic, and pepper. Add sausage, ground beef, pine nuts, and currants. Blend well.
  • Using wet hands, form mixture into 2-inch balls and place them on the baking sheet. Bake until the meatballs are light brown and cooked through (~ 30-35 minutes)
  • Add to the sauce.
  • Serve hot over pasta