Spaghetti and Meatballs
Ingredients
- 300 gGround beef 15% fat (fresh)
- 200 gGround pork (fresh)
- 400 gSpaghetti (dry)
- 800 gRound tomato (diced)
- 1 pcEgg (whole)
- 50 gBreadcrumbs (fine)
- 60 gParmesan cheese (grated)
- 2 pcGarlic (minced)
- 1 pcOnion (finely chopped)
- 3 tbspExtra virgin olive oil
- 0.5 pcFlat-leaf parsley (chopped)
- 1 tbspTomato paste
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for up to 3 days in an airtight container in the fridge. The meatballs taste even better when reheated the next day.
