Serves a Crowd

Grandma Scalise's Spaghetti & Meatballs

October 25, 2015
1 Rating
Photo by Camelllia
Author Notes

My grandmother sure can cook a good meatball! These guys are famous! Why so famous you may ask? Well, legend has it that a family member of ours who lives in Georgia has a friend who owns a restaurant down there. The chef loved her recipe so much, that he ended up putting it on their menu!

My mom told me that her grandmother served this dish every Thursday and Sunday in their house and was always served with a green salad, Italian bread, and homemade chocolate cake for dessert. —Camelllia

  • Serves 8-10
  • Sauce
  • 1 28 oz. can crushed tomatoes
  • 1 6 oz. can tomato paste
  • 1 cup water
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 2 tablespoons basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Meatballs
  • 1.5 pounds combination of ground veal, beef & pork
  • 2 eggs
  • 1/2 cup cold water
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup Italian seasoning breadcrumbs
  • 1/2 teaspoon basil
  • 1/2 cup parmesan cheese
In This Recipe
  1. Get the sauce going! In a heavy saucepan, heat 2 tablespoons of olive oil on medium heat.
  2. Mince 2 cloves of garlic and roast over low heat until slightly browned & fragrant.
  3. Add can of crushed tomatoes.
  4. Add can of tomato paste and add 1 can of water. I use the tomato paste can!
  5. Season with salt, pepper, and basil. Cover and turn heat to a low simmer, stirring occasionally!
  6. Now onto the meatballs! First, preheat oven to 350ºF.
  7. In a large bowl, mix the veal, pork, and beef with 2 eggs, 1/2 c. of parmesan, the 1/2 c. of panko breadcrumbs and 1/2 c. regular breadcrumbs, and 1/2 c. cold water. Mix until well blended, but don’t overmix! This can dry out the meatballs. If you feel the mix is too wet or too dry, just substitute a little more water or more breadcrumbs. I find the best meatballs are made just by feel!
  8. Roll meatballs into even, round balls, about 1-1/2 in. thickness. Fill the cookie sheet with them leaving equal space in between.
  9. Pop the meatballs into the preheated oven and cook for 10 minutes on each side, rotating half way through. They should be mostly cooked thru and slightly crispy on top!
  10. Add the meatballs to the sauce and simmer for another 45+ minutes. I usually try to simmer the sauce for a total of 2 hours. Stir occasionally or else the meatballs will stick to the bottom of the pot.
  11. While the meatballs are simmering in the sauce, bring a large pot of salted water to a boil. and add the pasta
  12. Turn off heat on the sauce. Toss a little of the pasta with some sauce and a touch of olive oil to prevent it from sticking.
  13. Plate the pasta and top with sauce and meatballs. And cheese if you so desire! Enjoy!!

See what other Food52ers are saying.

  • Camelllia
  • Kelsey Waterbury
    Kelsey Waterbury