Spaghetti and Meatballs

Tender meatballs with a deep golden crust, served in a tomato sauce reduced to a thick consistency. The spaghetti is kept al dente to catch every drop of sauce.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 960
• Protein: 50 g
• Carbs: 98 g
• Fat: 40 g

Ingredients

• 300 g Ground beef 15% fat ( fresh )
• 200 g Ground pork ( fresh )
• 400 g Spaghetti ( dry )
• 800 g Round tomato ( diced )
• 1 piece Egg ( whole )
• 50 g Breadcrumbs ( fine )
• 60 g Parmesan cheese ( grated )
• 2 piece Garlic ( minced )
• 1 piece Onion ( finely chopped )
• 3 tbsp Extra virgin olive oil
• 0.5 piece Flat-leaf parsley ( chopped )
• 1 tbsp Tomato paste

Instructions

1. Meatball preparation

   In a mixing bowl, combine the ground beef, pork, egg, breadcrumbs, grated parmesan, and minced garlic. Mix by hand until homogeneous. Form balls the size of a golf ball.

2. Searing the meatballs

   Heat olive oil in a skillet. Sear the meatballs on all sides over high heat until brown and crispy. Remove and set aside on a tray.

3. Starting the sauce

   In the same skillet, sauté the chopped onion. Add the tomato paste and cook for one minute to enhance the flavors. Deglaze with a little water to loosen the meat juices. Add the diced round tomatoes and let simmer gently.

4. Simmering

   Put the meatballs back into the sauce. Let reduce over low heat until the sauce coats the spoon. The meat should remain tender in the center.

5. Cooking the pasta and coating

   Cook the spaghetti in a large amount of salted water. Drain and toss them directly into the skillet. Mix so that each pasta is glossy and well coated.

Chef's tips

• Don't overmix the meat, or the meatballs will become dense and tough.
• Save a ladle of pasta water to loosen the sauce if it reduces too much.

Storage

Keep for up to 3 days in an airtight container in the fridge. The meatballs taste even better when reheated the next day.