The Best Spaghetti and Meatballs

Author Charbel Barker


  • 1 Package of Spaghetti cooked per package instructions.

For the Spaghetti Sauce

  • 8 fresh tomatoes
  • 1 green squash
  • 1 yellow squash
  • 1-2 carrots
  • 1-2 sticks of celery
  • Spinach leaves optional
  • 1/2 yellow pepper
  • 1/4 onion
  • 4 cloves of garlic
  • 1 roasted red pepper peeled and de-seeded
  • 2 T of tomato paste
  • 2 T of sugar or more if desired
  • 1/2 cup of whipping cream
  • 1 T of the following: dry parsley dry basil, cumin, black pepper
  • Salt to taste

For the Meatballs

  • 1 pound of ground beef
  • 4 slices of stale white bread
  • 1 egg
  • 1/2 cup of freshly grated Parmesan cheese
  • 1/4 finely chopped onion
  • 2 cloves of garlic finely chopped
  • Parsely finely chopped


For the Spaghetti Sauce

  • Begin by sauteing the cloves of garlic with a little bit of olive oil until slightly browned, but without burning. Remove the garlic cloves and set aside.
  • Roast the red pepper in the oven or on the stove top before removing the skin and the seeds, set aside.
  • Cut the rest of the vegetables up and saute over medium heat in the same pot until slightly browned, and then blend in a blender with the garlic cloves and the roasted red pepper.
  • Once blended, return the mixture to the pot and add the tomato paste until completely dissolved and the seasonings and the sugar and mix well.
  • Cook on medium heat for about 40 minutes in a covered pot.
  • Add the whipping cream and let cook for a few more minutes before adding the meatballs.

For the Meatballs

  • Soak the bread in 1/4 cup of water and squeeze out any excess water.
  • Add the bread to the ground beef, together with the parsley, garlic, diced onions, Parmesan cheese, egg, and other seasonings.
  • Mix well, and form meatballs in the size that you want.
  • Bake at 400 degrees F for 20 minutes and then add to the spaghetti sauce.
  • Let cook for another 10-15 minutes together before serving over spaghetti.