Spaghetti alla chitarra with pallottine: the typical Abruzzo starter recipe

  • For the meatballs

  • Sliced ​​veal
    300 grams

  • Egg

    • 0 kcal
  • breadcrumbs
    100 grams
    • 79 kcal

  • Grated parmesan
    30 grams
    • 380 kilocalories

  • Parsley

    1 tuft
    • 79 kcal
  • Garlic
    1 clove
    • 0 kcal

  • Extra virgin olive oil
    40 grams
    • 0 kcal

  • For the pasta

  • Tomato puree
    500 ml
    • 21 kcal

  • spaghetti on guitar
    350 grams

  • white onion

    • 661 kcal
  • Basil
    1 tuft
    • 15 kcal

  • Grated pecorino
    to taste

  • Peanut oil

    to taste
    • 0 kcal
  • Extra virgin olive oil
    to taste
    • 0 kcal

  • salt
    to taste
    • 21 kcal

  • pepper

    to taste
    • 79 kcal

Calories refer to 100 grams of product

the spaghetti alla chitarra with balls I am a first course rich and tasty, among the most typical specialties of Abruzzo tradition. This fresh egg pasta, with a characteristic square section, is seasoned with a rustic tomato sauce and fried meatballs, for a very tasty end result. suitable for all occasions. The basil leaves and the grated pecorino will give the dish a tasty and pleasantly aromatic note. You can make spaghetti alla chitarra at home, in case you have it.special frame, or buy ready-made pasta, dry or fresh. To get even tastier meatballs, you can also use mixed minced meat, adding a part of pork. Find out how to do it by following our simple step-by-step recipe.

How to prepare spaghetti alla chitarra with balls

prepare stir-fry

Finely chop the onion and brown it in a saucepan with the garlic and a generous drizzle of oil (1).

add a pass

Add the tomato puree (2), season with salt and continue cooking over medium heat for about 20 minutes.

prepare the dough

Meanwhile, prepare the dough for the meatballs. In a bowl, collect the minced meat with the eggs, breadcrumbs, chopped parsley, grated cheese, garlic and a drizzle of oil (3), then mix well.

forming meatballs

Take very small pieces of dough, form balls and place them on a plate (4).


Heat plenty of seed oil in a frying pan and fry the meatballs (5), browning them evenly. Drain them and let them dry on absorbent paper towels.

add meatballs

Add the meatballs to the sauce (6) and continue cooking for another 40 minutes. Sprinkle with a few basil leaves then remove from the heat.

seasonal spaghetti

Boil the spaghetti in salted boiling water, then drain them al dente and season with the sauce and the meatballs (7).

Spaghetti with balls

Serve, garnish with ground pepper, basil and grated pecorino, then bring to the table and serve (8).


You can make the meatballs with a mixture of mixed minced meat (pork, lamb, chicken) or fresh sausage. If you prefer, you can omit the garlic.

For a lighter version, you can avoid frying the meatballs by dipping them raw directly into the cooking sauce.

If you liked this recipe, also try the Abruzzo timpani.


The spaghetti alla chitarra with small balls can be stored in the refrigerator, in a special airtight container, for 1 day. Freezing is not recommended.