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Spaghetti with tomato sauce and minced meatballs

Spaghetti with tomato sauce and minced meatballs

Preparing meatballs:

Mix all the ingredients, form small meatballs and fry in a pan with plenty of lard. Remove on an absorbent kitchen napkin.

Preparing spaghetti:

Put the two liters of water and salt in a pot on the fire and when they boil, add the spaghetti, mix a little and boil according to the instructions on the package, then cover with a lid.

Preparation of tomato sauce with meatballs:

Canned tomatoes are given by the robot to obtain tomato juice. Put in a saucepan with olive oil, water, paprika and dried herbs. Boil until the water drops (but not at all), then add the meatballs. Boil for another 1-2 minutes, remove the pan from the heat, let it cool a bit, then add the peeled garlic, washed and ground and half of the washed and chopped parsley.


Rinse the spaghetti with warm water in a sieve, place on a plate, put 7 meatballs in a portion and tomato sauce, then sprinkle chopped green parsley on top.

Good appetite!

The restaurant at home

Ever since she saw the animated film "Lady and the Tramp", my little one has been asking me for spaghetti with meatballs and sauce like in the movie. Seriously, how do I know how Toni did them in the movie? It was certain that I had to make something resembling the delicious food that the two dogs were serving on a romantic evening. That's how it turned out, it was served with love and lust by my little one, directly with my hand, because that's how she found it funny (and because I didn't allow her to put her mouth directly in the bowl, that's what she wanted to do initially).

We need :
- 300 g spaghetti, 3 l water, 1 tablespoon salt
- pt. meatballs: 200 g minced meat, 1 egg, 2 tablespoons breadcrumbs, 1/4 onion, 1 clove garlic, 1/2 teaspoon grated paprika, salt, pepper
- pt. sauce: 1 tomato, 250 ml tomato sauce, 1 clove of garlic, 1/4 onion, 1 teaspoon dried basil, salt, pepper
- Parmesan race
- portions: 3

We prepare like this:
Spaghetti is boiled in salted water, respecting the time on the package.
For the meatballs, chop the onion and finely chopped garlic, add to the minced meat, add the spices, breadcrumbs and about half of the beaten egg. Homogenize and form small meatballs, about the size of a cherry. Fry in hot oil or in the oven, sprinkled with a little oil, for a more "light" version.
Peel a squash, grate it and squeeze the juice. Stir in the blender together with the chopped garlic and onion. Add the tomato sauce, basil, salt and pepper and mix. Put the sauce obtained in a pan, put it to boil. When it has dropped a little, add the previously fried meatballs and let it boil.
The spaghetti drains out of the water. Pour the meatball sauce over them, sprinkle with grated Parmesan cheese and serve hot.

Spaghetti with meat and tomato sauce

-500 g. Spaghetti, -water, -500 g. Minced meat (preferably I used chicken), -50 g. Tomato paste, -1 pepper, -1 tomato, -1 grated carrot, -10 g ribs / bacon, salt, pepper, paprika, oregano, basil, larch, dill, parsley

Difficulty: low | Time: 30 min

Chicken breast is chopped. Finely chopped carrot, crushed garlic, egg, chopped green parsley add over the minced meat. The taste of salt and pepper matches. With wet or oiled hands, form the meatballs, which we will lightly fry in a pan with hot oil.

For the more dietary version, put the meatballs in a tray lined with baking paper and put in the oven over medium heat until golden brown.

Tomato sauce:

Finely chopped onion, cook a little in 2-3 tablespoons of olive oil. When the onion has become translucent, add the canned tomatoes, the sliced ​​peppers and the carrot given on the grater with small meshes. It matches the taste of salt and pepper, it is flavored with oregano and hot chilli. If necessary, add a little water, as much as is necessary for the vegetables to be cooked.

Near the end, add the crushed garlic and meatballs. There are a few more boils.

The sauce is served hot with spaghetti boiled in salted water, according to the instructions on the package.

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(5 points / total votes: 13)

dorica 9 years ago - 18 August 2008 14:30

Re: Meatballs with mozzarella and tomato sauce

Ella 9 years ago - 31 August 2008 23:28

Re: Meatballs with mozzarella and tomato sauce

That's how my mother-in-law used to make meatballs, only she put grated Parmesan cheese in the composition, and after frying the meatballs, she baked them a little more and baked them a little in the tomato sauce.

Ioana 9 years ago - September 1, 2008 09:49

Re: Meatballs with mozzarella and tomato sauce

I also put Parmesan in the composition!

so I unwittingly made an Italian meatball recipe?

Ella 9 years ago - 1 September 2008 14:23

Re: Meatballs with mozzarella and tomato sauce

Ioana 9 years ago - 1 September 2008 15:21

Re: Meatballs with mozzarella and tomato sauce

I then go to the Italian Kitchen. I saw the idea of ​​Americans, Rachel Ray in a show!

monica 8 years ago - 31 January 2009 12:19

Re: Meatballs with mozzarella and tomato sauce

I was running out of ideas. everything looks very tasty and I will try.

anutza 8 years ago - 8 February 2009 16:03

Re: Meatballs with mozzarella and tomato sauce


Ioana 8 years ago - 8 February 2009 16:42

Re: Meatballs with mozzarella and tomato sauce

anutza, let us hold our fists. then tell us how they came out, if you impressed the "enemy"

anutza 8 years ago - 8 February 2009 16:58

Re: Meatballs with mozzarella and tomato sauce


Ioana 8 years ago - 8 February 2009 17:06

Re: Meatballs with mozzarella and tomato sauce

Ioana 8 years ago - 8 February 2009 21:52

Re: Meatballs with mozzarella and tomato sauce

Have you ever tried to bake these meatballs in a steam bath ?! They go well through the flour and then on the grill they steam a wonder. and we also reduce fat! I go just as well only with parmesan and without the filling ..guaranteed!

cornelia 8 years ago - 8 February 2009 22:34

Re: Meatballs with mozzarella and tomato sauce

* I also put in the composition of parjolute and:
- a suitable onion, given on a large grater with short movements (to come out small)
- the core of 2 slices of bread soaked in a little milk (or water) and then squeezed well in the hands
- white flour instead of breadcrumbs
- marar.

* There is a specific sauce for what is called "MARINATED meatballs". It's called "marinade" because the sauce, like any marinade, contains a little vinegar. The classic recipe is, in fact, a white sauce (bechamel) diluted with tomato juice (I use commercial tomato paste, diluted with a little soup or water, or even drinking tomato juice!), To which a spoon is added. of vinegar (some, who prefer a more intense marinade taste, put a little more vinegar) and a teaspoon of sugar, salt, pepper (I use white pepper, so as not to spoil the red, beautiful color of the tomato sauce, or black peppercorns), a bay leaf (possibly a little basil or dried oregano, but I do not usually put).
When the sauce is ready, with a creamy consistency, add the meatballs, let it simmer for another 2-3 minutes and turn off the heat. (be careful, the fire must be small and we need to stir constantly, because it sticks easily and smokes!)
* as it cools, this sauce begins to make a pojghita on top, which if we do not mix from time to time, keeps hardening and thickening. To eliminate this shortcoming (also valid in the case of bechamel sauce), after the fire is extinguished, add a teaspoon of butter to the sauce, which is mixed lightly until it melts completely.

* Marinated parjolutes (meatballs) can be prepared without mozzarella, but obviously they are much better and more interesting

* They can be served very well and without any garnish, or with various pastas (as above), or even with mashed potatoes.

* I will come back with the recipe for PARJOALE MOLDOVENESTI, one of the gastronomic brands of my area, especially since they can also be prepared in the oven, thus avoiding the frying that we all run away from (although, sometimes, we still stumble we. as deh, we are human.).

Ioana 8 years ago - 8 February 2009 23:11

Re: Meatballs with mozzarella and tomato sauce

Ioana, I'm sure it reduces fat if we make them on steam, but it's not for me this option, I tried steaming and baking and I didn't eat them with pleasure. I usually support the holy foods but the meatballs and breads are made in oil, my luck that I make the snits or meatballs once a year. but I saw people here on the site who like this way of preparing meatballs and for them it's a good idea, it's very healthy.

cornelia, thanks for the marinated meatballs recipe

cornelia 8 years ago - 9 February 2009 00:42

Re: Meatballs with mozzarella and tomato sauce

* The secret of the success of marinated meatballs lies in the sweet-sour taste of the sauce, as well as in its very fine texture. It is a very appreciated dish, due to these qualities, also by children (mine always asked me for less meatballs and more sauce!). It also goes very well with steamed meatballs or, in the case of the most dietetic ones. , chicken breast, boiled in soup.
The latter also come out very tasty with sour cream sauce: in this case, the basic white sauce is no longer diluted with tomato juice, but with milk (or, even better, with the soup in which the meatballs were boiled), until desired consistency (creamy). Then add the meatballs (boiled or fried), salt, white pepper and 1/2 nutmeg. After 3-4 minutes of boiling (on low heat), add the cream and let it boil for only 1-2 minutes. Serve with hot polenta.
(It was the only way to get my kids to eat chicken breast, which they thought was choking!)

Ardelean Ancutza 8 years ago - 12 February 2009 17:46

Re: Meatballs with mozzarella and tomato sauce

Cornelia - thanks for the idea with the marinated sauce, I really like it, I made it today because I had the meatballs made and we are already tired of eating them as a cold appetizer. I will also try the cream sauce. I made the marinated sauce on a steam bath and thus I avoided sticking or smoking. I served it with mashed potatoes.

cornelia 8 years ago - 12 February 2009 18:16

Re: Meatballs with mozzarella and tomato sauce

* I'm glad you liked it. It will be good! You will definitely like the sour cream sauce. The best comes out with chicken breast parjolute, with onion (chopped together with the meat, or finely chopped with a knife) and with less garlic (only for flavor), with egg, salt and pepper, parsley and dill, a little white flour and a little grated Parmesan cheese.
Have a nice evening !

Ardelean Ancutza 8 years ago - 14 February 2009 14:17

Re: Meatballs with mozzarella and tomato sauce

I read the comments from gnocchi and so I looked over the recipe, I never did and I never ate. I saw that Ioana made a mushroom sauce over gnocchi, but we don't like mushrooms.
Cornelia, Ioana - does the cream sauce presented by Cornelia above work, over gnocchi, without meat? After the gnocchi are made, can they be kept in the fridge and only when you serve them to heat them in the MO and then put the hot sauce?

Bella 8 years ago - November 25, 2009 10:22

Re: Meatballs with mozzarella and tomato sauce

I do something like that too. I just make the tomato sauce and then bake the very small meatballs in it. it gives it a bit of consistency and the meatballs remain soft. it's very good my friend is a carnivorous ffff so I live in Italy and as I also prepare pasta it must be with meat. or order to be consistent.

roxana 7 years ago - 16 March 2010 18:29

Re: Meatballs with mozzarella and tomato sauce

Mir3LLuTzZa 6 years ago - 4 March 2011 18:09

Re: Meatballs with mozzarella and tomato sauce

I don't have Parmesan here. Do you think I can replace it with something else?

Simona-Adina Hotea 6 years ago - 6 March 2011 18:33

Re: Meatballs with mozzarella and tomato sauce

As I said the other day, reading the comments inspires me in composing the menu, so yesterday (I still had some meatballs in mind) I started this recipe. Parmesan cheese changes the texture of the composition somewhat, changes the final aroma a little, and my husband, who, while frying them, visited me in the kitchen and said dryly: "make me cheese without it", he ate them last night all with mozzarella.
I also sent you pictures (with a small "bonus"), and I invite you, the others, to try them, they are great!

Ioana 6 years ago - March 7, 2011 11:48

Re: Meatballs with mozzarella and tomato sauce

you can also put Parmesan cheese in beef meatballs or add more if the meat is not very fatty. it also has the role of making them more "fluffy".

lili 4 years ago - 9 April 2013 15:41

Re: Meatballs with mozzarella and tomato sauce

I tried the recipe! I liked. I didn't put mozzarella because I didn't have it!
Congratulations on what you do!


Since we have become a. A kind less common in our country but very tasty.

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Two links Olive oil Salt and Pepper du.

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Spaghetti with meatballs

1 packet of spaghetti, For the sauce: a little oil, 1 onion, 3 cloves of garlic, 1 carrot, 2 mushrooms, 1 canned tomatoes in broth, 2 tablespoons tomato paste, parsley leaves, basil, 1 hand grated Parmesan, salt, pepper, 1 / 2 cup red wine., For meatballs: 1/2 kg ground beef or mixture, parsley, basil, 1 mushroom, 2 eggs, 1 cup bread crumbs, 1 hand grated Parmesan, salt, pepper, oil, red wine.

Difficulty: Average | Time: 1h 30 min

Spaghetti with minced meat sauce and tomatoes

Spaghetti with minced meat sauce and tomatoes from: spaghetti, minced meat, carrot, bay leaf, tomato juice, oil, salt, pepper.


  • a box of spaghetti
  • 650 g minced meat mix an onion
  • a carrot
  • a bay leaf
  • 350 ml of tomato juice
  • 2 tablespoons oil
  • salt
  • pepper

Method of preparation:

Fry the chopped onion and grated carrot in oil.

After they have softened, add the minced meat and stir continuously until it changes color.

Pour the tomato juice, add the bay leaf, add a little more water, if the juice is too thick, and let it boil for 25 minutes.

Meanwhile, boil the spaghetti.

Put the drained spaghetti in the bowl with the meat sauce, match the taste of salt and pepper and leave for 5 minutes together.

Quick recipe for meatballs marinated with spaghetti

- Heat the oven to 200 ° C. In a heated pan put 2 tablespoons of oil and add the garlic that you cook for 1 minute, then add the tomato paste and let it boil for another 2 minutes. Crush the canned tomatoes with a spoon, add them to the bowl, season the sauce to taste and simmer while you prepare the meatballs.

- Put the beef in a large bowl, add garlic, breadcrumbs, egg, herbs and Parmesan. Season with salt and pepper and mix well. Divide the mixture into 16 small balls, flatten them in the palm, put a cube of mozzarella in the middle and cover it with meat. Rotate these balls in the palm of your hand to shape them and set them aside on a plate.

- Finely chop the basil and add half of it to the sauce together with the butter. Pour the sauce into a large yena bowl, then heat the remaining oil in the pan. Add the meatballs and fry for 5 minutes until evenly browned. Remove them from the oil and put them over the sauce.

- Bake them for 30 minutes until they boil and the meatballs are browned. Remove the meatballs on a plate, mix the cooked spaghetti with the sauce and beef soup. Season if necessary, then put the meatballs again. Bake for 20 minutes.

- When you put the dish on the plate you can sprinkle the remaining basil and grated Parmesan cheese on top.