How Spaghetti and Meatballs is Made in Italy

Spaghetti and meatballs is loved all over the world, but here’s the truth, in most parts of Italy we do not serve it the way you might be used to. Traditionally, pasta is the primo, and meatballs are served separately as a secondo, usually with a simple salad or vegetables on the side.

But in Abruzzo, and especially in the province of Teramo, we have a special exception, and it is a masterpiece. We make spaghetti alla chitarra with tiny meatballs, known as le polpettine, so you get pasta, sauce, and meat in the same perfect mouthful, every single time. This is the only authentic Italian version of spaghetti and meatballs, not the giant meatballs sitting on top like a decoration. And the beauty is, these mini meatballs are not packed with a long list of ingredients. They are humble, simple, and powerful, made with just three essential ingredients, exactly the way Nonna Igea taught me.

This recipe comes straight from the village where she grew up, passed down with pride, and I am sharing it with you using Nonna’s method, with a few modern touches that make the process easier at home. If you have never experienced spaghetti and meatballs like this, you must try it at least once, because this is not just a dish, it is a regional treasure.

Watch How Spaghetti and Meatballs is Made in Italy | Grandma’s Secret from Abruzzo

Make Spaghetti and Meatballs the Abruzzese Way, Just Like Nonna

Vincenzo’s Plate Tips for Making Authentic Spaghetti and Meatballs

Pick Your Mince

You can use veal mince, beef mince, pork mince, or a combination of them. In Abruzzo, veal is very common, but what matters most is quality. Choose mince that is fresh and not too lean, because a little fat keeps the polpettine tender and juicy.

Cheese Please

For the cheese, you can use either Pecorino Romano or Parmigiano Reggiano. Pecorino gives a sharper, saltier flavour. Parmigiano is nuttier and slightly sweeter. The amount is up to you, but I use at least four generous handfuls. This is not the time to be shy.

Don’t Pass on Passata

Nonna always used one full bottle of passata for the sugo. You can absolutely make your own at home, just follow my recipe. But if you want an easy option, buy two small cans of peeled tomatoes and blend them in a personal blender.

Important tip: do not add the liquid from the can into the blender. Blend only the tomatoes. The liquid goes straight into the pan. Why? Because blending everything makes the sauce too watery and slightly bitter. Keeping the juice separate helps control the texture and gives you a thicker, richer sugo.

Thick Pasta Only

For this easy recipe you must use thick spaghetti, also known as Spaghetti alla Chitarra. This pasta is square-edged and holds the sauce perfectly. Nonna makes it fresh, and if you can, you should try at least once. But if you are buying dry pasta, look for spaghetti quadrato brands like La Molisana or De Cecco. Thin spaghetti will not do this dish justice.

Use the Right Pot

For filming, I sometimes use a shallow stainless steel pan so you can see the sauce cooking clearly. But when cooking properly at home, use a large heavy pot like a Dutch oven. The sauce needs to simmer gently for one full hour and a deep pot distributes heat evenly and prevents scorching.

Blend the Soffritto

I blend my soffritto before adding the passata because I prefer a smooth sauce where the carrot and onion disappear into the sugo instead of sitting in big chunks. It creates a more elegant texture. But do not blend the celery. Add it later while the sauce simmers so it perfumes the sugo gently without overpowering it.

Wet Hands, Happy Meatballs

Always keep a small bowl of water nearby and lightly wet the palm of your hands before rolling the polpettine. This prevents sticking and helps you shape them smoothly. Be patient. Do not rush. Make them small and uniform. Mini meatballs mean every forkful of pasta gets sauce and meat together in one perfect bite.

Three Ways to Cook the Polpettine

There are three ways to cook the mini meatballs.

1. Nonna’s Way – Boil them for 1 minute in gently boiling water. Then combine them later with the pasta and sauce. This keeps them tender and prevents them from breaking.
2. Quick Fry – Lightly fry them in a small amount of EVOO for about 1 minute. This adds extra flavour but is slightly heavier.
3. Straight Into the Sauce – I do not recommend this. The meatballs can break apart and become dry.

Nonna’s method guarantees every meatball stays intact and becomes perfectly coated in sugo.

How to Serve Spaghetti and Meatballs

Twirl the spaghetti into a beautiful nest on a flat plate. Then spoon a little extra sugo over the top so the pasta stays glossy and moist. Then scatter the mini meatballs generously on top so every serving gets plenty.

Finish with a generous shower of freshly grated Pecorino Romano or Parmigiano. And when I say generous, I mean generous.

Serve immediately while it is hot and silky. Egg pasta absorbs sauce quickly, so do not let it sit too long.

Spaghetti and Meatballs

Print Recipe

Spaghetti and meatballs might be famous around the world, but this version is pure Abruzzo. In the province of Teramo, we don’t pile giant sized meatballs on top of pasta. We make tiny, delicate polpettine that melt into a slow-cooked tomato sugo and wrap themselves around thick strands of Spaghetti alla Chitarra, creating what might just be the best bowl of spaghetti you will ever have. This recipe uses just a handful of simple pantry staples. Ground beef, egg yolk and plenty of grated Pecorino Romano form the mini tender meatballs. No bay leaves, no breadcrumbs, no unnecessary extras. The sugo begins with a blended soffritto cooked gently in extra virgin olive oil, then combined with smooth peeled tomatoes and a whole stick of celery to give vibrant flavor to the sauce as it simmers for nearly an hour. Fresh basil is torn in by hand at the end, never cut, so it keeps its aroma bright and clean. This is how spaghetti and meatballs is done in proper Italian way. And once you try it this way, it is very hard to go back.

Prep Time: 30 minutes mins

Cook Time: 1 hour hr 30 minutes mins

Servings: 2 people

Equipment

• ▢
  large pot
• ▢
  Small personal blender
• ▢
  knife
• ▢
  Mug of water
• ▢
  wooden spoon
• ▢
  Large bowl
• ▢
  Spoon
• ▢
  Plate lined with baking paper
• ▢
  Small bowl with water
• ▢
  Large pan
• ▢
  Large pot for boiling meatballs
• ▢
  Strainer
• ▢
  Tongs

Ingredients

For the Meatballs

• ▢ 200 g / 7oz ground beef
• ▢ 1 egg yolk
• ▢ Grated Pecorino Romano or Parmigiano Reggiano

For the Sauce

• ▢ 1/4 onion
• ▢ 1 carrot
• ▢ 1 celery stick
• ▢ 2 small cans of peeled tomatoes

For the Pasta & Final Touches

• ▢ 300 g / 10.5oz Spaghetti alla Chitarra
• ▢ A fresh bunch of basil
• ▢ Extra Virgin Olive Oil, EVOO
• ▢ Salt and pepper
• ▢ 1 Tbsp rock salt

Cook ModePrevent your screen from going dark

Instructions

How to Make the Sauce

• Cut the onion and carrot in small pieces. Add them to a small personal blender with a splash of water and blend until smooth. This is your soffritto base.
• Place a large pot on medium-low heat. Pour in 4–5 tablespoons of extra virgin olive oil. Once warm, add the blended soffritto. Stir gently and let it cook for about 7 minutes until soft and fragrant.
• Blend the peeled tomatoes in your blender. Do not add the liquid from the can yet. Blend only the tomatoes until smooth.
• Add the leftover tomato liquid directly into the pot with the soffritto. Then pour in the blended tomatoes and stir well to combine.
• Break the celery stick in half and add it whole into the sauce. Let the sugo cook on medium-low heat for 45 minutes to 1 hour. Stir occasionally and allow it to gently simmer.
  

How to Make the Mini Meatballs

• Place the ground beef into a large bowl. Add the grated Pecorino Romano and the egg yolk.
• Season with salt and pepper to taste. If you love cheese like I do, you can add a little extra. Mix everything gently with your hands until fully combined.
• Lightly wet your hands in a small bowl of water. This prevents sticking.
• Roll the meatball mixture into tiny meatballs, about 1cm in size, roughly the size of a pea or small marble. Keep them small and uniform.
• Place the formed mini meatballs onto a plate lined with baking paper. Set aside.
  

How to Cook the Mini Meatballs (Nonna’s Way)

• Before cooking the meatballs, spoon a portion of the finished sauce into a separate large pan. This is where the meatballs will finish cooking. Set the remaining sauce aside for the pasta.
• Bring a large pot of water to a boil. Add 1 tablespoon of rock salt.
• Gently drop the mini meatballs into the boiling water. Cook for about 1 minute, or until they begin to float. Do not discard the boiling water. We will use it to cook the pasta later.
• Using strainer, remove the meatballs and transfer them directly into the pan with the reserved sauce.
• Place the pan over medium-low heat and let the meatballs gently simmer in the sauce for about 10 minutes. Stir carefully using a wooden spoon so they stay intact.
  

Combining the Pasta and Sauce

• Once the sauce has finished cooking, remove and discard the celery stick.
• Taste and adjust the salt if needed. Turn off the heat. Tear fresh basil leaves with your hands and stir them into the sauce.
• Bring the same pot used for the meatballs back to a boil. Add the fresh Spaghetti alla Chitarra. Since the water is already salted, there is no need to add more salt. Cook for about 2 minutes, or until al dente.
• Before you drain, reserve a mug of pasta water.
• Transfer the cooked pasta directly into the large pot with the main sauce. Place it back over low heat and gently toss to coat.
  

Video

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