Big Spicy Meatballs


Cook time: 30 Minutes

Total time: 60 Minutes

Yield: 30


  • For the meatballs:
  • 4 lbs. lean ground beef
  • 1 medium onion minced
  • 2 slices soft bread crusts removed and torn into small pieces
  • 5 cloves garlic minced
  • 2 eggs
  • 1⁄ 2 cup chopped fresh flat-leaf parsley
  • 1⁄ 4 cup olive oil
  • 1 tablespoon Italian seasoning
  • 1 tablespoon kosher salt
  • 1 cup grated Parmesan
  • 2 teaspoons black pepper
  • For the topping (optional):
  • 1 lb. dry spaghetti
  • 2 cups marinara sauce
  • 1 1⁄2 cups ricotta (from a 15-ounce container)
  • 1/2 cup grated Parmesan
  • 1 teaspoon black pepper


  1. Heat oven to 400° F. In a large bowl, combine the beef, onion, bread, garlic, eggs, parsley, oil, Italian seasoning, salt, 1 cup of the Parmesan, and 2 teaspoons of the pepper. Shape the mixture into 30 meatballs. Place a wire rack on a rimmed baking sheet. Place the meatballs close together on the rack. Bake for 25 minutes.
  2. Meanwhile, cook the spaghetti according to package directions. Warm the marinara sauce in a saucepan over medium-low heat. Remove the meatballs from the oven. If desired, combine the ricotta and remaining Parmesan and pepper. Spoon a few teaspoons of the ricotta mixture onto each meatball. Broil 3 to 5 minutes, until the ricotta just starts to brown. Divide the spaghetti, sauce, and meatballs among individual plates.