Shake up the old-hat spaghetti and meatballs with this French-inspired twist!



Yield: 5 servings

Prep time: 10 minutes

Cook time: 35 minutes



  • 1 pound spaghetti
  • 1 pound ground beef or turkey
  • 1 egg
  • 1 slice white bread, soaked in water and squeezed well
  • 2½ tablespoons ketchup
  • 1 clove garlic, minced
  • Freshly ground black pepper
  • 4 tablespoons white vinegar
  • ¾ cup brown sugar
  • 1½ tablespoons soy sauce
  • ½ 20-ounce can of pineapple tidbits, with juice
  • 1 tablespoon cornstarch dissolved in 3 tablespoons water
  • Oil, for frying



  1. In a large stock pot, heat water for pasta.
  2. Meanwhile, in a medium-sized bowl, combine ground meat or poultry, egg, bread, ketchup and garlic. Season to taste with black pepper.
  3. Heat oil in a large skillet over medium-high heat.
  4. Form mixture into balls and fry for several minutes, until browned on all sides.
  5. In a medium-sized saucepan, bring vinegar, brown sugar, soy sauce and pineapple to boil. Stir in dissolved cornstarch and cook over medium heat until sauce thickens.
  6. Add meatballs and cook for 30 minutes.
  7. While meatballs are cooking, cook and drain the spaghetti.