Spaghetti with Meatballs and Garlicky Ricotta

Sfoglini Spaghetti with Meatballs and Garlicky Ricotta

Scrumptious meatballs simmered in tomato sauce, a twirl of Spaghetti, and a dollop of herbed ricotta – you’ll love recreating this restaurant classic at home. 



  • 1 lb. Sfoglini Spaghetti
  • 1 jar good quality tomato sauce (such as Passata or Sugo)
  • 1 lb. ground beef
  • 3/4 lb. ground pork
  • 1 slice white bread, crust removed
  • 1/3 cup milk
  • 1 egg
  • 1/3 cup seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 medium onion, grated (about 3/4 cup lovely packed)
  • 2 garlic cloves mined 
  • 2 tbsp. fresh Italian parsley, minced
  • 1/2 tbsp. dried basil
  • 1/2 tbsp. dried oregano
  • 2 tsp. kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil


  • 1 c ricotta
  • 1 tbsp fresh Italian parsley, minced
  • 1 tbsp olive il
  • 1 clove garlic, minced
  • freshly ground black pepper


In a large mixing bowl, soak the white bread in milk until milk is completely absorbed and the bread easily tears apart (approx. 5 minutes). Tear bread into tiny 1/4” pieces. 

Add the beef, pork, egg, breadcrumbs, cheese, onion, garlic, parsley, oregano, basil, salt and several turns of freshly ground black pepper to the mixing bowl with soaked bread pieces and any residual milk. Use a fork to lightly combine the mixture but do not overwork or over mix. Once combined, use your hands to form 2" balls. This mixture will yield 14 or so meatballs. 

Coat a large sauté or cast-iron pan with about 1/8" olive oil and heat oil over medium to medium high heat. When oil is hot, add several meatballs to the pan, ensuring not to overcrowd. Brown the meatballs on every side, using tongs to rotate them, and if needed, to gently shape them back into balls should they lose their shape. Once browned, remove the meatballs to a wire rack over a baking sheet. Repeat this process, until all meatballs have been browned. Discard the oil but do not wipe out or clean the pan. 

Add the tomato sauce and the meatballs back to the pan and heat over medium-low heat, stirring the sauce frequently and turning the meatballs in the sauce so that they cook evenly. When meatballs are fully cooked, approximately 30-35 minutes, remove the meatballs to a plate. 

Boil Sfoglini Spaghetti according to package instructions and drain when al dente, reserving 1 cup of starchy water.

Over low heat, add the cooked spaghetti in batches to the pan with the sauce to evenly coat with the sauce, adding a tablespoon of reserved water at a time to loosen the sauce and evenly coat the pasta, if needed. 

For the garnish: In a small sauté pan, over low heat, heat the olive oil. Once hot, add the garlic and cook for 1-2 minutes until garlic is fragrant but not yet brown. Add the garlic/oil mixture to a small bowl. Mix in the ricotta, parmesan, parsley and black pepper until combined. 

Serve the meatballs over the spaghetti in your favorite serving bowl or platter and place generous dollops of the ricotta garnish around the platter. Serve with additional parmesan cheese and enjoy with your favorite bubbly! 

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