The Best Spaghetti with Meatballs

Votes: 1

Time: 1 hour 15 minutes
Complexity: average
Servings: 4-6

Nutritional value per serving:

Serving size: 1 of 6
Calories 866, total fat 41 G., saturated fats 18 G., proteins 48 G., carbohydrates 74 G., fiber 6 G., cholesterol 156 mg, sodium 1086 mg, sugar 8 G.

Do you know how to properly mix ground meat so that the meatballs turn out light, juicy, and almost airy? Use the tines of two forks to gently distribute the ingredients without compacting the ground meat. Fry the meatballs until golden brown and simmer in tomato sauce until done. Serve with spaghetti.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup panko breadcrumbs
0.5 cup grated Parmesan + extra for serving
1/4 cup finely chopped flat-leaf parsley
1 teaspoon fennel seeds
0.5 tsp + a pinch of crushed red pepper flakes
1 and 3/4 teaspoons dried oregano
1 cup heavy cream
450 g of ground beef neck
220 g of minced pork
220 g of ground veal
2 tbsp olive oil + extra for greasing your hands
Half a large onion, diced
2 cloves garlic, finely grated
1 tbsp tomato paste
0.5 cups dry white wine
1 can (800 g) of canned whole peeled tomatoes
2 large sprigs of basil
450 g spaghetti

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a medium bowl, combine panko breadcrumbs, Parmesan, parsley, fennel seeds, 0.5 tsp red pepper flakes, 1.5 tsp oregano, 1 tbsp salt and 1 tsp black pepper until smooth. Add cream.
Combine the ground beef, pork, and veal in a large bowl. Mix with two forks, breaking up any lumps and being careful not to compact the ground beef. Add the breadcrumb mixture to the meat and gently fold it in evenly using two forks.

Lightly oil your hands. Scoop 1/4 cup of the mixture into balls and gently roll them between your palms. Place the balls on a rimmed baking sheet.
In a 12-inch nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add half the meatballs and cook, turning occasionally, until browned on all sides, about 5 minutes total; remove to a plate. The meatballs won't be cooked through at this point; they'll finish cooking in the sauce. Repeat with the remaining meatballs.
Reduce heat to medium, add the onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until the onion is soft, 6-8 minutes. Add the tomato paste, the remaining 1/2 teaspoon oregano, and a pinch of red pepper flakes. Cook, stirring occasionally, until the tomato paste turns brick-red, about 1 minute. Add the wine, scraping up any browned bits from the bottom of the pan, and cook until the liquid has almost completely evaporated, about 3 minutes.
Add the tomatoes and basil to the sauce, mashing the tomatoes into small pieces with a wooden spoon. Bring the sauce to a boil, then add the meatballs along with any juices. Cover the pan, reduce the heat to low, and simmer until the meatballs are cooked through, about 30 minutes.
Meanwhile, bring a large saucepan of salted water to a boil over high heat. Cook the spaghetti according to package directions. Drain thoroughly.
Transfer the meatballs to a plate. Discard the basil and season with salt.
Add the pasta to the sauce. Stir gently until the sauce coats the pasta. Transfer the spaghetti to a serving platter and top with the meatballs. Sprinkle with Parmesan cheese before serving.