Three Meat Spaghetti and Meatballs

Three Meat Spaghetti and Meatballs


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If you’re craving some easy and classic Italian food, this recipe is perfect for you! This recipe calls for three different types of meat in the meatballs, giving the meatballs a better flavor. Make your own breadcrumbs for an even more homemade dish!

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Time needed

4 hour cooking

Serving Size / Yield

8 servings


  • 2 large eggs
  • 1/2 C. dry, whole-wheat breadcrumbs
  • 1/2 C. onion, finely chopped
  • 1/2 C. grated Parmesan cheese
  • 1/4 C. fresh parsley, minced
  • 3 cloves garlic, minced
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 8 oz. lean ground beef
  • 8 oz. ground pork
  • 8 oz. ground veal
  • 1 Tbs. oil
  • 1 C. onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tsp. Italian seasoning
  • 1/4 tsp. crushed red pepper
  • 1 C. dry red wine
  • 1 (28 oz.) can crushed tomatoes
  • 1 (14 oz.) can diced tomatoes
  • 1 lb. whole wheat spaghetti
  • Tbs. fresh oregano, finely chopped

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For the meatballs, lightly beat the eggs in a large bowl. Stir in the breadcrumbs, 1/2 C. onion, cheese, parsley, salt, and pepper. Add the meats and gently mix until combined. Make 16 meatballs using 1/4 C. meat mixture for each. Place them in the crockpot.

For the sauce and spaghetti, heat oil in a large skillet. Add 1 C. onion and cook for 3 to 5 minutes, stirring occasionally. Add the garlic, Italian seasoning, and crushed red pepper. Cook for 30 seconds, stirring continuously. Add the wine and boil for 1 minute. Add crushed and diced tomatoes and bring to a simmer. Pour the sauce over the meatballs.

Put the lid on the crockpot and cook on high for 4 hours. 30 minutes before serving, bring a pot of water to a boil and cook the spaghetti for 8 to 10 minutes. Spoon off any fat and add oregano. Serve the meatballs over spaghetti.

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