Food & dining
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    sunday supper

    Recipe for spaghetti and mini meatballs

    Karoline Boehm Goodnick for The Boston Globe

    Serves 4 with leftovers


    Olive oil (for brushing the rack)
    1cup soft white bread crumbs
    ¾cup whole or low-fat milk
    2eggs, lightly beaten
    1tablespoon olive oil
    1onion, chopped
    1clove garlic, chopped
    2pounds ground beef
    Salt and pepper, to taste
    ¼cup chopped fresh parsley
    ½cup grated Parmesan
    1recipe tomato sauce (at right)

    1. Set the oven at 400 degrees. Have on hand a rimmed baking sheet lined with a wire rack. Oil the rack.

    2. In a bowl, mix together the bread crumbs, milk, and eggs. Set aside for 5 to 10 minutes to soak the crumbs.


    3. In a large skillet over medium high heat, heat the 1 tablespoon oil. Add the onion and garlic. Cook, stirring often, for 10 minutes.

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    4. To the bread crumbs, add the onion mixture, ground beef, salt, pepper, parsley, and Parmesan.

    5. Using your hands, form small meatballs (about the size of large marbles) and place them on the wire rack; it is OK if they touch. Roast the meatballs for 25 minutes or until firm to the touch and cooked through.

    6. Bring the tomato sauce to a boil. Add the meatballs, lower the heat, and simmer for 10 minutes. Reserve 5 cups of the sauce and meatballs for the soup.


    Salt, to taste
    1pound spaghetti
    ¼cup grated Parmesan
    12fresh basil leaves, torn


    1. Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring often, for 8 minutes or until the pasta is tender but still has some bite. Drain without rinsing. Return the pasta to the pot. Toss with the meatballs and sauce.

    2. Divide the spaghetti among 4 shallow bowls. Top with Parmesan and basil.

    Karoline Boehm Goodnick