Spaghetti and meatballs

Spaghetti and meatballs
(Glenn Koenig / Los Angeles Times)

Tomato sauce


In a Dutch oven or large, heavy-bottom saucepan, combine the tomatoes, oregano, salt and garlic. Using an immersion blender, purée the contents until smooth. If you don’t have one, use a blender, or if you don’t have one of those, just mash the tomatoes with a potato masher or the back of a spoon. Simmer over medium-low heat, stirring occasionally, while you make the meatballs.

Meatballs and assembly


In a large bowl, combine the ground pork and turkey, breadcrumbs, garlic, olive oil, oregano and salt and knead with your hands until fully combined. Form the mixture into balls of whatever size you like (1 1/2-inches in diameter is pretty classic) and put them on a plate as you form them.


Carefully drop the meatballs into the pot of tomato sauce. Simmer over medium-low heat, uncovered, for 45 minutes, stirring occasionally.


Toward the end of cooking time, bring a large pot of salted water to a boil. Cook a pound of spaghetti to al dente according to the package instructions, about 9 minutes, then drain.


Serve the pasta with sauce and meatballs, garnishing with lots of grated Parmesan and fresh basil if you like it.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.