spaghetti and meatballs

I feel like everyone needs a staple Spaghetti and Meatballs recipe in their repertoire.  just a simple recipe to fall back on that is always satisfying, and is endlessly customizable. watch the recipe here

ricotta instead of milk? sure. a blend of veal, pork, and beef– or any combination of the three? why not. parmesan or pecorino romano? whatever you want. dairy-free? go crazy.  but I always like to understand what core ingredients or steps define a dish first, before taking any liberties.  and on that note, here is my core Spaghetti and Meatballs recipe–

spaghetti and meatballs recipe

 

spaghetti and meatballs

Ingredients

  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • (or 1lb total of your choice of ground meat)
  • 1/3 cup milk
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp parsely, finely chopped
  • 2 tbsp parmesan, freshly grated
  • kosher salt + freshly ground pepper
  • 2 tsp red pepper flakes
  • 1 tsp onion powder
  • 2 large eggs
  • 6 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 28-ounce can of Bianco DiNapoli crushed tomatoes
  • 1 lb dried spaghetti
  • additional parsely and cheese for serving

Instructions

  1. preheat oven to 425* F and prepare a lined baking sheet
  2. place meat, breadcrumbs, milk, parsley, cheese, salt, pepper, red pepper, onion powder, eggs, and 3 minced garlic cloves in a large bowl
  3. mix well with your hands
  4. form 2-inch meatballs and arrange on lined baking sheet
  5. bake for 12-15 minutes, or until cooked through
  6. in a pot, boil water for spaghetti and cook until 1-minute under recommended time and still a bit firm (we will finish cooking it in the sauce)
  7. set aside 1 cup of pasta water, then drain pasta
  8. while pasta is cooking, in a deep saute pan heat olive oil and add remaining 3 minced garlic cloves and extra red pepper flakes
  9. once garlic is golden, add can of crushed tomatoes and season with salt and pepper
  10. let sauce simmer for 5 minutes, stirring occasionally
  11. once meatballs are out of the oven, add them to the sauce and stir until coated
  12. cover and let simmer for 10 minutes, then remove from heat and set aside until ready to serve
  13. when ready to serve, return spaghetti to empty cooking pot over medium heat
  14. moving the meatballs aside, take some ladlefuls of sauce from the saute pan and pour over spaghetti in the pot
  15. slowly add the reserved pasta water back over spaghetti, tossing continuously with the added tomato sauce until sauce clings to the noodles
  16. remove from heat and serve using tongs to plate spaghetti into little nests
  17. top with meatballs and more of the tomato sauce
  18. garnish with additional chopped parsley and grated cheese
https://www.ellekae.com/spaghetti-and-meatballs/

spaghetti and meatballs recipespaghetti and meatballs recipe

 

spaghetti and meatballs recipe

spaghetti and meatballs recipespaghetti and meatballs recipe

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