Meatballs with tomato sauce, and more [pasta] from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 128) by Joshua McFadden and Martha Holmberg

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Accompaniments: Whipped plain ricotta; Dried breadcrumbs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on February 18, 2026

    Spaghetti and meatballs! I used spaghetti simply because the varieties of gluten-free pasta available to me are slim. I've not made this since my children were young. This version was good but I prefer my grandmother's sauce (long cooked), or Marcella Hazan's (quicker). I had made the meatballs in advance and frozen them. The flavors melded and improved, and although I still thought they were too heavy on breading they worked very well with the pasta. Still the dish reminded me of how good a simple bowl of spaghetti and meatballs can be, and quick too if you have meatballs in the freezer and sauce on hand.

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