Spaghetti and Meatballs


  • 3 slices day-old Italian bread, torn into small pieces
  • 1/3 cup Coca-Cola mixed with 1 tablespoon balsamic vinegar
  • 1 1/2 pounds ground beef or a combination of veal and pork
  • 1 medium yellow onion, finely diced
  • 1/4 cup chopped fresh parsley mixed with 1/4 cup minced fresh basil
  • 1 egg
  • 1 1/2 cups grated Parmesan cheese, divided, plus additional if desired
  • 2 cans (about 14 ounces each) diced tomatoes, undrained and divided
  • 1 1/2 teaspoons dried oregano, divided
  • 3 to 4 cups cooked spaghetti


  1. Preheat oven to 350 degrees Fahrenheit. Soak bread in Coca-Cola mixture and heat in microwave on HIGH 30 seconds. Mash with a fork.
  2. Mix ground beef, onion, herb mixture, egg, and 1 cup Parmesan cheese together in large mixing bowl; add mashed bread. Mix until incorporated. From meat mixture into 12 large or 18 smaller meatballs; refrigerate 15 to 30 minutes to firm.
  3. Coat large skillet with nonstick cooking spray; heat over medium heat. Add meatballs; cook 8 to 10 minutes or until browned on all sides. Remove from heat.
  4. Pour two thirds of tomatoes over the bottom of large rectangular baking dish. Season with half of oregano. Sprinkle with 1/4 cup Parmesan cheese.
  5. Gently set meatballs in rows 1/2 inch apart in prepared dish. Drixxle with remaining tomatoes; sprinkle with remaining oregano and Parmesan cheese. Bake 40 to 45 minutes. Serve over cooked spaghetti. Garnish with additional cheese, if desired.
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