Recipe of the week: Spaghetti Sauce with Meatballs from Donderos’ Kitchen | Eat & Drink

This comparatively straightforward sauce with meatballs is sufficient for a pound of pasta — with leftovers.



2 eggs

½ cup milk or water

½ cup fast oatmeal (or old school oatmeal chopped on a board or in meals processor)

½ cup dry unseasoned breadcrumbs

1 clove garlic, finely minced or pressed

2 teaspoons salt

¾ teaspoon dry oregano

½ teaspoon black pepper

¼ teaspoon nutmeg

2 kilos of a combination of floor beef (80% lean), turkey or pork


4 giant cloves garlic, minced

½ teaspoon entire fennel seeds (elective)

6 tablespoons olive oil

2 giant (28-ounce) cans crushed tomatoes. (Amongst American manufacturers, Dondero prefers Hunts or Kroger)

2 tablespoons sugar

1 teaspoon salt

½ teaspoon paprika

¼ teaspoon crushed dry pink pepper

Giant pinch of thyme or oregano

6 contemporary basil leaves (elective)


First, make the meatball combination. In a big bowl, beat the eggs with all the elements besides meat. Then combine within the meat and knead nicely together with your fingers till completely blended. Maintain within the fridge till the sauce is prepared.

In a big, large pot (not forged iron), gently fry the garlic and fennel seed, if used, in oil till the garlic is softened however not golden.

Stir within the tomatoes and all different elements besides basil.

Convey to a simmer and cook dinner for five minutes. Stir often, scraping the underside of the pan.

Together with your fingers, roll the meat combination into equally sized balls of most popular measurement, anyplace from 1-2 inches in diameter. As meatballs are shaped, drop them into the simmering sauce. When all the meatballs are in, gently shake and swirl the pot to combine (don’t stir with a spoon or meatballs could be damaged). Some meatballs can be solely partially submerged.

Simmer over medium-low warmth, coated, for quarter-hour. Shake and swirl pot often. Meatballs must be agency by then. Gently stir, scraping the underside of the pot. Simmer, uncovered, 15 further minutes (20 minutes if utilizing primarily beef), stirring often and scraping the underside of the pot.

Style the sauce. Add salt if wanted. Stir within the basil leaves, if used. Take away the pot from warmth.

Serve the sauce and meatballs over freshly boiled, drained pasta. Sprinkle with grated Romano or Parmesan cheese.

About Donderos’ Kitchen

This family-owned café, bakery and catering service, opened in 2005, is situated on Milledge Avenue within the historic Cobbham district. It options dine-in or takeout breakfast and lunch, espresso and bakery specialties, frozen house-made dishes to buy and catering.

This recipe was first revealed in The Pink & Black’s fall 2021 “Eat & Drink Athens, GA: Favourite Recipes from The Traditional Metropolis” particular publication.