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Classic Spaghetti and Meatballs

Course Main Course
Cuisine Italian


  • 1 lb ground beef
  • 1/4 cup grated parmesan
  • 1/2 cup breadcrumbs
  • 4 tbsp pesto
  • 4 tbsp tomato paste
  • 1 egg
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 2 carrots peeled
  • 2 celery
  • 2 14.5 oz can diced tomatoes
  • Salt and pepper


  • Begin by coating the skillet with olive oil. Sauté half a medium onion. Add the 1 tbsp of tomato paste and 2 cloves of the garlic and cook down for a minute or two. Once they are cooked down remove from skillet and place in a bowl to combine with the ground beef for the meatballs. 
  • To make the meatballs, combine the ground beef, half of the pesto and sautéed onions, breadcrumbs, egg, and parmesan.  Then form meatballs about the size of an egg and you will end up with about twelve meatballs.
  • Add your puree of carrots, onion, and celery in the same pot and don’t worry about scraping out the bits of meatballs left, as it will only give the puree more flavor. 
  • Stir the puree to deglaze the pan and cook down until the vegetables stick to the pan and then add 3 tbsp of tomato paste. Cook 1-2 minutes.
  • Then add the tomatoes, salt, and pepper. Stir and let come to a simmer. Add the remainder of the pesto. 
  • Then add the meatballs back in the pot and cook for 10 minutes or so until the meatballs are done. 
  • Serve over your pasta of choice and enjoy!