Spaghetti and Meatballs paired with Piattelli Malbec

Written by: Brian O.

Classic Spaghetti and Meatballs is a great dish that easily pairs well with a variety of red wines.  Take a look at two great wine pairing choices that will compliment almost any pasta with a tomato based sauce.

                  PIATTELLI PREMIUM RESERVE MALBEC              

A super-premium wine cloaked in a premium bottle, the deep burgundy hues and lingering fruit aromas makes the Premium Reserve Malbec not just memorable, but unforgettable. Groomed to be a super-premium wine cloaked in a premium bottle, Piattelli Premium Reserve Malbec inspires even the most passive wine consumer to sit up and take notice. The elegance of this sleek, iconic bottle is only surpassed by the excellence of the flavorful, fruit-forward wine it contains.

A striking, slightly smoky wine with a deep burgundy hue, Premium Reserve Malbec’s fruity bouquet delights the senses and warms the palate with notes of blackberries, blueberries and lavender, lingers with a gentle tannin pull, and finishes with subtle flavors of toasted hazelnuts.

              PICCINI CHIANTI          

Piccini Chianti is defined by the great success of its unmistakable label. It is a deep, ruby red color with an intense and persistent fragrance of mature red fruit. It’s a well structured, smooth wine with soft tannin and distinct notes of red fruit. Chianti is an extremely versatile wine and may be paired with a wide variety of foods, from antipasti and hearty soups to roasts or pizza

Spaghetti and Meatballs

Recipe courtesy of Jenn Segal,


  • 1 large egg
  • 3 tablespoons finely chopped fresh basil (plus more for serving)
  • 3 tablespoons finely chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 cup water
  • 1-1/2 pounds ground “meatloaf mix” (approximately equal parts ground beef, pork and veal)
  • 3/4 cup dried Italian style bread crumbs (such as Progresso)
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese (plus more for serving)
  • Large jar (32 oz) good quality Marinara sauce (such as Rao’s)
  • 1 pound spaghetti



  1. Set rack in middle position and preheat oven to 350 degrees.
  2. In a large bowl, whisk together egg, basil, parsley, oregano, salt, pepper, garlic and water. Add meat, breadcrumbs and Parmesan and mix until just combined (your hands are the best tool). Do not overwork it.
  3. Using your hands, take about 2 tablespoons of meat mixture (about the size of a golf ball) at a time and gently roll into balls. Place meatballs on ungreased baking sheet and bake for about 10 minutes. Remove pan from oven and use a metal spatula to turn meatballs (they will stick a bit but should release easily when you scrape under them with metal spatula). Put back in oven and cook another 10 minutes, until meatballs are nicely browned.
  4. In the meantime, bring the marinara sauce to a simmer in a large sauté pan. Taste it and adjust the seasoning if necessary (I usually add a healthy pinch of sugar and freshly ground black pepper). When the meatballs are browned, transfer them to the pan with tomato sauce, leaving the fat behind. Cover loosely with the lid and simmer over low heat for about 10 minutes, until the flavors marry and the meatballs are cooked through. Keep warm until ready to toss with pasta.
  5. While meatballs are simmering, bring a large pot of well-salted water to a boil. Add spaghetti and cook al dente. Drain, then toss with sauce and meatballs; garnish with fresh basil and serve. Pass with grated Parmesan.

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