Mouth-Watering Spaghetti & Meatballs

spaghetti and meatballs served at a table

Recipe courtesy of Barefoot Contessa – Thanks Ina Garten!
Servings: 6 people


  • 1/2 lb ground veal
  • 1/2 lb ground pork
  • 1 lb ground beef
  • 1 cup fresh bread crumbs made from 4 slices of white bread (no crusts)
  • 1/4 cup Cento flavored bread crumbs
  • 2 tbsp fresh flat-leaf parsley, chopped
  • 1/2 cup fresh Parmesan cheese, grated
  • 3/4 cup warm water
  • 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground nutmeg
  • 1 extra-large egg, beaten
  • 1 25 oz. jar Doris’ Own marinara sauce
  • 1 1/2 pounds spaghetti, cooked according to package directions
  • Vegetable oil
  • Olive oil
  • Freshly grated Parmesan for serving, optional


  1. In a large bowl, lightly combine the veal, pork, and beef with the fresh and dry breadcrumbs, parsely, cheese, salt, pepper, nutmeg, egg and water.
  2. Gently roll 2-inch balls from the mixture. You should have approximately 15 meatballs.
  3. In a 12-inch frying pan, pour equal parts olive and vegetable oils to about 1/4 and heat the oil on medium-low.
  4. Place 1/2 the meatballs in the pan, using caution to avoid splatter, and brown well on all sides, cooking approximately 10 minutes.
  5. Remove meatballs from oil and set aside on paper towels.
  6. Repeat with the other 1/2 of the meatballs.
  7. Add the marinara sauce to the pan and stir, adding the meatballs to the sauce. Cover and simmer on low for 25-30 minutes.
  8. Boil the spaghetti according to the package, as the sauce is finishing. Serve with grated Parmesan cheese.

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