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Urban Palate Spaghetti and Meatballs Meatball

Urban Palate Spaghetti and Meatballs Meatball

Urban Palate Spaghetti and Meatballs

Meatball Ingredients:

  • ½ lb Ground Beef
  • ½ lb Ground Pork
  • ½ lb Ground Veal
  • 4 oz Finely grated Parmesan Cheese
  • 2 Eggs
  • ½ cup fresh Bread Crumbs
  • ¼ cup whole Milk
  • 2 cloves Garlic- finely minced
  • 1 tablespoon Fresh Chopped Parsley
  • 2 Garlic Cloves Crushed
  • 1 teaspoon salt
  • 1 finely Chopped Shallot, Sautéed


  • Add all ingredients into a large bowl except eggs.
  • Whisk eggs in small bowl.
  • Add the whisked egg

Cover the mixture with plastic wrap. Chill 20 minutes.

Filling Ingredients:

  • 2 oz Angel Hair Pasta
  • 4 Tbsp. Parmesan Cheese
  • ¼ cup Marinara Sauce


  • Fill a stockpot about halfway with water.
  • Generously season the water with salt and bring to rolling boil.
  • Add pasta.
  • Cook al dente.
  • Drain and rinse.
  • Put pasta in a bowl and cover with ice water for several minutes to chill.
  • Drain again.
  • Toss with Marinara, set aside.

Marinara Sauce Ingredients

  • 1 large white onion diced
  • ½ cup Extra Virgin Olive Oil
  • 1tbsp. Sea Salt
  • 2 16 oz cans of San Marzano Tomatoes Crushed
  • Pepper to taste


  • Heat EVOO in pan for 2 minutes. Then add onion, cook until translucent, about 10 minutes.
  • Then add the 2 16 oz cans of San Marzano Tomatoes Crushed.
  • Salt and Pepper to taste.


  1. Take a 2oz ball of meatball mixture into the palm of your hand. Flatten the meat.
  2. Pick up 5 strands of angel hair and twirl into a ball, place it inside the meat patty along with a sprinkle of parmesan cheese.
  3. Carefully roll sides of meat around the noodle filling to form a ball. Make sure that noodles are completely covered
  4. Refrigerate for ½ hour.
  5. Add meatballs to marinara sauce and simmer for at least 15 minutes or until the internal temperature reaches 140 degrees.
  6. Remove meatballs and serve with marinara sauce.

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