Pairs well with Spaghetti and Meatballs
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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
Pasta / Noodle Course
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Ingredients
- ground beef - watch the video to see (80/20 mix for juiciness)
- ground pork - watch the video to see
- fresh garlic - watch the video to see
- Pecorino Romano cheese - watch the video to see (can use Parmesan as substitute)
- plain breadcrumbs - 1.5 cups (about 1 and a half cups)
- eggs - 4 (4 eggs for binding)
- salt - watch the video to see (to taste)
- fresh cracked black pepper - watch the video to see (to taste)
- olive oil - watch the video to see (for cooking)
- onions - watch the video to see (chopped)
- basil - watch the video to see (leaves picked off for later)
- bay leaf - watch the video to see
- canned peeled tomatoes - watch the video to see (kitchen ready)
- water - watch the video to see (to thin the sauce)
- spaghetti - watch the video to see (cooked to al dente)
Instructions
- 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.
- Form Meatballs: Use an ice cream scoop (disher) for uniform size or roll by hand. Aim for golf ball size or two-bite meatballs.
- Brown the Meatballs: Heat olive oil in a pan and brown the meatballs on all sides. Do not fully cook them through.
- 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.
- 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.
- Serve: Toss cooked spaghetti in the tomato sauce, plate, and serve topped with meatballs and grated Pecorino Romano cheese.
