Food & dining

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