Spaghetti and Meatballs
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6
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Calories
936 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti and Meatballs
Description
The Spaghetti and Meatballs recipe combines a flavorful Italian-inspired sauce and tender meatballs served over spaghetti pasta. The sauce begins by gently sautéing sliced garlic and optional anchovies in olive oil to infuse the oil with savory umami, followed by red pepper flakes for mild heat. White wine deglazes the pan, and crushed tomatoes with passata form the tomato base, simmered to meld flavors. Fresh basil is added for herbal brightness. Water may be added to adjust sauce thickness.
The meatballs are crafted by soaking cubed white bread in ricotta to form a paste that keeps them moist and tender. Ground chuck and pork are combined with pecorino romano cheese, parsley, eggs, garlic paste, and seasonings. The mixture is shaped gently by hand to avoid compression, which helps keep the texture light and tender during cooking.
This dish delivers a hearty main course where the sauce's bright tomato and herb notes complement the rich, juicy meatballs. Extra sauce can be saved for dipping bread or reheated later. Leftovers keep well in the refrigerator for up to three days or can be frozen for up to three months.
Notes emphasize careful mixing and shaping of meatballs, alternate meat combinations, and bread cube substitutions with store-bought breadcrumbs.
Ingredients
For The Sauce
- 1 pound spaghetti
- 1/4 cup extra virgin olive oil
- 8 cloves garlic sliced
- 2 small anchovy fillet optional
- 1/2 teaspoon red pepper flakes crushed, hot
- 1/2 cup white wine dry
- 1 ounce can plum tomatoes hand crushed or blender pulsed
- 2 ounce jars passata
- salt to taste
- black pepper to taste
- 1/4 packed cup basil hand torn
- 1 cup water optional, see notes below
For The Meatballs
- 4 lices white bread ends removed and cubed
- 1 cup ricotta cheese
- 1 pound ground chuck
- 1 pound ground pork
- 1 cup pecorino romano
- 1/2 cup parsley minced, flat leaf, Italian
- 2 large egg
- 2 cloves garlic paste
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
Instructions
For The Sauce
- Heat a large sauce pot to medium-low and add the olive oil, garlic, and anchovies. Saute until lightly golden (about 2-3 minutes) while mashing the anchovies with a wooden spoon so that they dissolve into the oil. Add the red pepper flakes and cook for another 30 seconds.
- Next, add the white wine and turn the heat to medium-high. Cook for 2 minutes while scraping the bottom of the pan with a wooden spoon then add the crushed tomatoes and passata and bring to a boil.
- Once the sauce starts bubbling aggressively, turn down the heat and keep the sauce at a low simmer, stirring often, while moving on to preparing the meatballs. Make sure to taste test the sauce and adjust salt and pepper to taste.
For The Meatballs
- In a very large bowl, mix the bread cubes with the ricotta and mash it together with a fork to form a paste. Let it sit for 10-15 minutes or until well saturated.
- Next, add the beef and ground pork to the bowl. Sprinkle the salt and pepper all over the meat then add the garlic paste, parsley, Pecorino, and eggs and mix to incorporate. Try to evenly distribute the ingredients but do not aggressively overmix, so as to avoid making the meatballs too tough.
- With wet hands gently roll approximately 2-inch size meatballs. Place the formed meatballs on a foil-lined baking sheet. Set the oven rack to the second highest level and turn on the broiler. Broil the meatballs for 5 minutes per side or until well browned.
- Place the browned meatballs into the sauce pot to simmer and finish cooking.
- While the meatballs are simmering, bring a large pot of salted water (2 tablespoons Morton's kosher salt per gallon) to boil. Once boiling, cook the spaghetti until 1 minute less than al dente.
- Place 3 cups of the sauce into a large pan and turn the heat to medium. Add the spaghetti and toss or mix to coat well. Cook the spaghetti until just al dente (about 30-90 more seconds). If the sauce is too dry, just add a splash of pasta water then toss again.
- Turn off the heat and taste test making final adjustments to salt and pepper. Add the hand-torn basil and serve with the meatballs and sauce on the side. Make sure to serve with a loaf of crusty Italian bread and grated Pecorino. Enjoy!
Notes
- The optional 1 cup of water helps adjust sauce consistency depending on evaporation during cooking.
- For meatballs, avoid over-mixing and don't form them too tightly for a tender texture; use wet or oiled hands to shape.
- Using 4 slices of white bread equals about 1 1/2 cups of bread cubes; 1 cup store-bought breadcrumbs is an acceptable substitute.
- Extra sauce is ideal for bread dipping or serving on the side.
- Leftovers can be refrigerated up to 3 days or frozen up to 3 months for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 936 kcal
% Daily Value*
| Calories | 936kcal | 47% |
| Carbohydrates | 83.6g | 28% |
| Protein | 67.8g | 136% |
| Fat | 33g | 51% |
| Saturated Fat | 11.2g | 56% |
| Cholesterol | 201mg | 67% |
| Sodium | 1269mg | 53% |
| Potassium | 670mg | 14% |
| Fiber | 10.8g | 43% |
| Sugar | 20.2g | 40% |
| Calcium | 382mg | 38% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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