Add the meatballs and cook until brown on all sides, about 5 minutes. Remove and set aside. In the same skillet, add the chopped onion and cook until softened, about 3 minutes.

Spaghetti and meatballs, a dish that never fails to satisfy the heart and soul, gets a serious upgrade with this recipe.

2 or 3 skinless chicken thighs, skin and fat removed 1 large yellow onion, chopped 3 cloves garlic, chopped Dried or fresh basil and oregano, to taste 3 28-ounce cans tomato sauce 6-ounce can ...

It’s also a perfect symbol of the Italian-American sensibility; there is no such thing as spaghetti and meatballs in Italy, but it encapsulates the entire notion of the culture.While other pasta ...

Make the meatballs: Combine all meatball ingredients and form into balls. Bake in 400-degree oven for about 20 minutes. Make the sauce: Cut pork roast into cubes and season with salt and pepper.

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.

In a large bowl, mix breadcrumbs and milk. Add ground beef, cheese, eggs, parsley and garlic and mix together, using your hands. Season with salt and pepper and mix well.

And, nothing says Italian food like a big bowl of spaghetti and meatballs—unless you are Italian. If you go to Italy, you will not find a dish called spaghetti and meatballs.

“There’s Italian spaghetti with little baby meatballs that form in the sauce, but spaghetti and gigantic meatballs are not actually Italian,” Parla said. “There’s a specific order.