Stuffed Meatballs with Spaghetti

  • Featured Product
  • Featuring
    Bertolli® Vidalia Onion
    A robust blend of Sweet Vidalia Onion and oven-roasted garlic

    Product Details

  • To cook properly, pasta needs a big pot and lots of water. For every four ounces of dry pasta, use at least one quart of cold water and a 2-quart pot (so 8 ounces requires 2-3 quarts of water and a 4-quart pot).

Chef's Table > spaghetti and meatballs

Chrystal & Amir drizzle their meatballs in olive oil before baking to help the meat brown, keep them moist and add flavor.
Chrystal & Amir
Food Bloggers
See all their recipes and Bio
  • Serves 4
  • |
  • prep time: 20 minutes
  • |
  • cook time: 25 minutes
  • 2 slices bacon
  • 3/4 lb. ground pork
  • 3/4 lb. ground veal
  • 1/2 small yellow onion, finely chopped
  • 1/4 cup loosely packed fresh basil leaves, coarsely chopped
  • 1/4 cup finely chopped fresh parsley
  • 1 egg, lightly beaten
  • 1/4 cup plain dry bread crumbs
  • 3 cloves garlic, finely chopped
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 4 ounces Parmesan cheese, cut into 16 cubes
  • 2 Tbsp. Bertolli® Classico™ Olive Oil
  • 1 jar Bertolli® Vidalia Sauce
  • 8 ounces spaghetti, cooked and drained
1. Preheat the oven to 350°.

2. Cook bacon in 10-inch skillet. Let cool, then cut into 16 even pieces; set aside.

3. Combine pork, veal, onion, basil, parsley, egg, bread crumbs, garlic, salt and pepper in medium bowl; shape into 16 meatballs. Split each meatball in half, then put cheese and bacon in center; seal. Arrange meatballs in 11 x 13-inch baking dish, then drizzle with Olive Oil. Bake 20 minutes.

4. Heat Sauce in 2-quart saucepan over low heat, then add meatballs and cook 10 minutes or until meatballs are done.

Serve over hot spaghetti and garnish, if desired, with grated Parmesan cheese and additional parsley.