If you go into an authentic Italian restaurant, you will not find meatballs and pasta served together. If you see it on the menu, then the place you are in is serving Italian-American food.
In Italy the pasta would be served first, in the course they called primo and the meatballs, much smaller than what we might expect here, would be served in the next course, the secondo.
1 pound ground beef
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2-3 cups day old bread
3-4 cloves chopped garlic
Small handful fresh basil leaves
3/4 cup grated Parmigiano-Reggiano
2 cans whole tomatoes
Salt and pepper
Combine the beef, eggs, cheese, garlic, basil and salt and pepper in a large bowl. Add a little water to the bread and soften, then add to the meat mixture, make sure to mix well. Form into small egg-sized shapes, then sauté in a large, heavy bottom pan, with a little oil added, just until browned. Add the tomatoes and simmer until the meatballs are done. Serve with crusty bread for dipping, but don’t you dare serve pasta.