The adventure in the kitchen couldn’t have been better today.  Father and son shared the afternoon creating a new spaghetti recipe and a few laughs while rolling out the meatballs.  I spiced up the recipe with the addition of Volpi Calabrese Salami into the Italian meatball recipe, it added just the right flavor.  The best part is thinking ahead and making more than needed today so later in the week you can enjoy a meatball sandwich.

Calabrian Meatballs:

½ lb         Pork, ground

½ lb         Veal, ground

1 lb           Beef, ground (80/20 blend)SpaghettiRecipe 300x225 SPAGHETTI RECIPE with VOLPI CALABRESE SALAMI MEATBALLS

½ lb        Volpi Calabrese Salami, small dice

1T             Garlic, fresh, minced

2 t             Sea Salt

½ t           Black Pepper, fresh ground

1 ea          Egg, large – lightly beaten

2/3 c       Parmesan Cheese, grated

2 T           Italian Parsley

½ c          Milk

½ c          Bread Crumbs

3 T           Onion, fresh – minced

2oz          Olive Oil for sautéing meatballs

Quick Marinara Sauce:

1 ea        Onion, small dice

3 ea        Garlic, fresh – minced

2 T        Tomato paste

3 (28 oz)    Whole plum tomatoes with juice, hand crushed

½ c        Red wine

1 ea        Bay leaf, small

2 T        Italian Parsley, fine chopped

½ c        Basil, chopped – loose packed

2 oz        Extra Virgin Olive Oil

To taste    Sea Salt

To taste    Black pepper

To Serve:

1 ½ pounds     Spaghetti

1 gal        Water

To taste    Sea Salt

To Taste    Parmesan Cheese, fresh grated


Italian meatball recipe:

Place all ground meats in a large mixing bowl.  To this add – the remaining ingredients.  MIX WELL.  Check seasoning by forming a small patty and cook in small sauté pan.  Once seasoning is proper, begin to form meatballs.

Using 2 -3 tablespoons of meatball mixture, form into uniform shaped meatballs.  This mixture will form approximately 24 ea ‘golf-ball’ sized meatballs.

Heat 2 oz of olive oil in large sauce pot over medium high heat.  Once oil is hot, add meatballs in batches to cook.  Allow each part of the meatball to turn golden brown before turning, cook all sides.  After all sides are golden brown move to holding tray and reserve until Marinara sauce is made.

To make the Marinara sauce:

Using the same sauce pot to brown meatballs, add 2 oz olive oil and place over medium- high heat.  Once oil is hot add onion and cook until translucent.  Add garlic and cook for 2 minutes.  Stir in tomato paste and cook to caramelize, approx 3 minutes.  Add red wine to deglaze, be sure to scrape ‘fond’ from bottom of sauce pot.  Reduce the wine by 50%.

Add the plum tomatoes (hand crushed), mix well and bring to a simmer.  Season Marinara sauce with sea salt and black pepper to taste.  Place the meatballs in pot and simmer sauce for 30 minutes.  Finish sauce with addition on Italian parsley and basil.

To serve:

Cook spaghetti per directions, keeping in mind the finished spaghetti should be al dente.  Drain spaghetti well, place in large mixing bowl and coat with Marinara sauce.  Place spaghetti on plate, ladle 6 oz of Marinara sauce over top add 3 each meatballs to plate, garnish with fresh grate of Parmesan cheese.  Serve.

I hope you enjoy this spaghetti recipe as much as we did!

Grazie mille,

Chef Michael

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