Uploaded February 2026 | Updated September 2026, 2 weeks ago
Spaghetti and meatballs is loved all over the world, but here’s the truth, in most parts of Italy we do not serve it the way you might be used to. Traditionally, pasta is the primo, and meatballs are served separately as a secondo, usually with a simple salad or vegetables on the side.
In the province of Teramo, we don’t pile giant sized meatballs on top of pasta. We make tiny, delicate polpettine that melt into a slow-cooked tomato sugo and wrap themselves around thick strands of Spaghetti alla Chitarra, creating what might just be the best bowl of spaghetti you will ever have. This recipe uses just a handful of simple pantry staples. Ground beef, egg yolk and plenty of grated Pecorino Romano form the mini tender meatballs.This is how spaghetti and meatballs is done in proper Italian way. And once you try it this way, it is very hard to go back.
💯 Follow this link to read and print the written recipe:
vincenzosplate.com/how-spaghetti-and-meatballs-is-made-in-italy
==========================================
INGREDIENTS:
For the Meatballs:
200g / 7oz ground beef
1 egg yolk
Grated Pecorino Romano or Parmigiano Reggiano
For the Sauce:
1/4 onion
1 carrot
1 celery stick
2 small cans of peeled tomatoes
For the Pasta & Final Touches:
300g / 10.5oz Spaghetti alla Chitarra
A fresh bunch of basil
Extra Virgin Olive Oil (EVOO)
Salt and pepper
1 Tbsp rock salt
METHOD:
How to Make the Sauce
1) Cut the onion and carrot in small pieces. Add them to a small personal blender with a splash of water and blend until smooth. This is your soffritto base.
2) Place a large pot on medium-low heat. Pour in 4–5 tablespoons of extra virgin olive oil. Once warm, add the blended soffritto. Stir gently and let it cook for about 7 minutes until soft and fragrant.
3) Blend the peeled tomatoes in your blender. Do not add the liquid from the can yet. Blend only the tomatoes until smooth.
4) Add the leftover tomato liquid directly into the pot with the soffritto. Then pour in the blended tomatoes and stir well to combine.
5) Break the celery stick in half and add it whole into the sauce. Let the sugo cook on medium-low heat for 45 minutes to 1 hour. Stir occasionally and allow it to gently simmer.
Keep reading the recipe via:
vincenzosplate.com/how-spaghetti-and-meatballs-is-made-in-italy
==========================================
Introducing My Debut Cookbook: Authentic Italian
Order your copy from anywhere in the world and bring Italy into your home. Find your local stockist:
👉 vincenzosplate.com/authentic-italian-cookbook
==========================================
👨🍳🧑🍳Join Vincenzo's Plate Italian Cooking Academy and Became an Italian Food Ambassador: academy.vincenzosplate.com/cooking-academy
📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-) bit.ly/SubscribeToMyYOUTUBEchannel
Join this channel to get access to perks:
youtube.com/channel/UCcsSowAamCLJv-xeF9geXoA/join
🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): vincenzosplatestore.com
📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes vincenzosplate.com
🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) vincenzosplate.com/italian-tour
📖LIKE Vincenzo’s Plate ON FACEBOOK facebook.com/vincenzosplate
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💯 To purchase my t-shirts and more follow this link: vincenzosplatestore.com
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Spaghetti and Meatballs
0:50 Ingredients You’ll Need
2:56 Preparing the Soffritto (The Flavor Base)
3:55 Building the Tomato Sugo
5:38 How to Make Mini Italian Meatballs (Polpettine)
7:54 Cooking the Meatballs Properly
10:07 Pre-Order My New Cookbook, Authentic Italian
10:54 Combining Pasta, Sauce, and Meatballs
13:03 How to Serve Spaghetti and Meatballs
13:41 Time to Eat the Spaghetti and Meatballs, E ora si Mangia
=======================================================
🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
Spaghetti and meatballs is loved all over the world, but here’s the truth, in most parts of Italy we do not serve it the way you might be used to. Traditionally, pasta is the primo, and meatballs are served separately as a secondo, usually with a simple salad or vegetables on the side.
In the province of Teramo, we don’t pile giant sized meatballs on top of pasta. We make tiny, delicate polpettine that melt into a slow-cooked tomato sugo and wrap themselves around thick strands of Spaghetti alla Chitarra, creating what might just be the best bowl of spaghetti you will ever have. This recipe uses just a handful of simple pantry staples. Ground beef, egg yolk and plenty of grated Pecorino Romano form the mini tender meatballs.This is how spaghetti and meatballs is done in proper Italian way. And once you try it this way, it is very hard to go back.
💯 Follow this link to read and print the written recipe:
vincenzosplate.com/how-spaghetti-and-meatballs-is-made-in-italy
==========================================
INGREDIENTS:
For the Meatballs:
200g / 7oz ground beef
1 egg yolk
Grated Pecorino Romano or Parmigiano Reggiano
For the Sauce:
1/4 onion
1 carrot
1 celery stick
2 small cans of peeled tomatoes
For the Pasta & Final Touches:
300g / 10.5oz Spaghetti alla Chitarra
A fresh bunch of basil
Extra Virgin Olive Oil (EVOO)
Salt and pepper
1 Tbsp rock salt
METHOD:
How to Make the Sauce
1) Cut the onion and carrot in small pieces. Add them to a small personal blender with a splash of water and blend until smooth. This is your soffritto base.
2) Place a large pot on medium-low heat. Pour in 4–5 tablespoons of extra virgin olive oil. Once warm, add the blended soffritto. Stir gently and let it cook for about 7 minutes until soft and fragrant.
3) Blend the peeled tomatoes in your blender. Do not add the liquid from the can yet. Blend only the tomatoes until smooth.
4) Add the leftover tomato liquid directly into the pot with the soffritto. Then pour in the blended tomatoes and stir well to combine.
5) Break the celery stick in half and add it whole into the sauce. Let the sugo cook on medium-low heat for 45 minutes to 1 hour. Stir occasionally and allow it to gently simmer.
Keep reading the recipe via:
vincenzosplate.com/how-spaghetti-and-meatballs-is-made-in-italy
==========================================
Introducing My Debut Cookbook: Authentic Italian
Order your copy from anywhere in the world and bring Italy into your home. Find your local stockist:
👉 vincenzosplate.com/authentic-italian-cookbook
==========================================
👨🍳🧑🍳Join Vincenzo's Plate Italian Cooking Academy and Became an Italian Food Ambassador: academy.vincenzosplate.com/cooking-academy
📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-) bit.ly/SubscribeToMyYOUTUBEchannel
Join this channel to get access to perks:
youtube.com/channel/UCcsSowAamCLJv-xeF9geXoA/join
🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): vincenzosplatestore.com
📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes vincenzosplate.com
🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) vincenzosplate.com/italian-tour
📖LIKE Vincenzo’s Plate ON FACEBOOK facebook.com/vincenzosplate
📷FOLLOW ME ON INSTAGRAM @vincenzosplate instagram.com/vincenzosplate
💯 To purchase my t-shirts and more follow this link: vincenzosplatestore.com
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Spaghetti and Meatballs
0:50 Ingredients You’ll Need
2:56 Preparing the Soffritto (The Flavor Base)
3:55 Building the Tomato Sugo
5:38 How to Make Mini Italian Meatballs (Polpettine)
7:54 Cooking the Meatballs Properly
10:07 Pre-Order My New Cookbook, Authentic Italian
10:54 Combining Pasta, Sauce, and Meatballs
13:03 How to Serve Spaghetti and Meatballs
13:41 Time to Eat the Spaghetti and Meatballs, E ora si Mangia
=======================================================
🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
