Grandma Maronis Meatballs, Sauce and Spaghetti

These meatballs are almost fluffy and much lighter than many others we have tried to make. You can also mix pork and veal with the beef to a 1 pound ratio of all three included for a flavor variation.

We decided to make extra meatballs for a cocktail party, so those photographed on the tray are actually much smaller than the meatballs we made and served with the spaghetti.








  1. Preheat oven to 350 degrees.
  2. Lightly coat a baking sheet with olive oil or nonstick cooking spray; set aside.
  3. Mix all ingredients thoroughly but carefully in large bowl. If mixture seems a little loose add more bread crumbs.
  4. Roll meatballs loosely about the size of a golf ball and place on a baking sheet. Place into preheated oven and bake for approximately 20-25 minutes, set aside.


  1. In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and stir.
  2. Then add the onions to the pan and sweat.
  3. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for about 15 minutes.
  4. Remove from the heat and add the julienned basil and set aside.


  1. Cook according to package directions drain and set aside.

Serve Pasta

  1. Heat sauce in a medium pot over medium heat. Transfer meatballs to the sauce and cook for at least 15 minutes, reduce the heat to low.
  2. Transfer 4 ladles of sauce from the pot to a medium sauce pan over medium heat.
  3. Add drained spaghetti, grated Pecorino Romano and fresh chopped basil, toss to combine.
  4. Transfer spaghetti to a large serving platter; top with warm meatballs and reserved sauce. Serve immediately, sprinkled with cheese


Attributed to | Mike Maroni