Spaghetti and Meatballs

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A classic Italian-American dish featuring tender and flavorful meatballs, a deep rich tomato sauce, and perfectly cooked pasta.

01:15:00 total

Serves 6

medium

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Ingredients

  1. ground beef - watch the video to see (80/20 mix for juiciness)
  2. ground pork - watch the video to see
  3. fresh garlic - watch the video to see
  4. Pecorino Romano cheese - watch the video to see (can use Parmesan as substitute)
  5. plain breadcrumbs - 1.5 cups (about 1 and a half cups)
  6. eggs - 4 (4 eggs for binding)
  7. salt - watch the video to see (to taste)
  8. fresh cracked black pepper - watch the video to see (to taste)
  9. olive oil - watch the video to see (for cooking)
  10. onions - watch the video to see (chopped)
  11. basil - watch the video to see (leaves picked off for later)
  12. bay leaf - watch the video to see
  13. canned peeled tomatoes - watch the video to see (kitchen ready)
  14. water - watch the video to see (to thin the sauce)
  15. spaghetti - watch the video to see (cooked to al dente)

Instructions

  1. Prepare the Meat Mixture: Combine ground beef, ground pork, garlic, cheese, breadcrumbs, eggs, salt, and pepper. Mix well until the mixture is slightly sticky but holds its form.
  2. Form Meatballs: Use an ice cream scoop (disher) for uniform size or roll by hand. Aim for golf ball size or two-bite meatballs.
  3. Brown the Meatballs: Heat olive oil in a pan and brown the meatballs on all sides. Do not fully cook them through.
  4. Make the Tomato Sauce: In the same pan, sauté onions, then add garlic. Add canned tomatoes and water, then season with salt and pepper. Add a bouquet garni of basil stems and bay leaf.
  5. Finish Cooking Meatballs in Sauce: Add the browned meatballs to the sauce and simmer for 30 to 45 minutes. Add fresh basil towards the end.
  6. Serve: Toss cooked spaghetti in the tomato sauce, plate, and serve topped with meatballs and grated Pecorino Romano cheese.

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