🍝 Spaghetti with Meatballs
Italian Name: Spaghetti con Polpette
Cuisine: Italian-American | Course: Main | Difficulty: Medium
📋 Ingredients
Serves 3–4 | Prep Time: 20 min | Cook Time: 30 min
🧆 For the Meatballs:
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400g ground beef (or a mix of beef and pork)
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1/2 cup breadcrumbs
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1/4 cup Parmesan cheese, grated
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1 large egg
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2 cloves garlic, minced
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2 tbsp fresh parsley, chopped
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Salt and black pepper, to taste
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2 tbsp olive oil, for frying
🍅 For the Tomato Sauce:
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2 tbsp olive oil
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3 cloves garlic, minced
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1 can (400g) crushed tomatoes
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1/2 tsp red chili flakes (optional)
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Salt and pepper, to taste
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A few fresh basil leaves
🍝 For the Pasta:
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300g spaghetti
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Salt, for boiling water
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Optional: Extra Parmesan cheese, for serving
👩🍳 Instructions
1. Prepare the Meatballs:
In a bowl, mix ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Roll into small balls (about 1 inch wide).
2. Cook the Meatballs:
Heat olive oil in a skillet over medium heat. Fry meatballs until browned on all sides (about 6–8 minutes). Set aside on a paper towel.
3. Make the Sauce:
In a saucepan, heat olive oil and sauté garlic until fragrant. Add crushed tomatoes, chili flakes (if using), salt, pepper, and basil. Simmer for 10–15 minutes.
4. Add Meatballs to Sauce:
Add the browned meatballs to the sauce and simmer for 10 more minutes, allowing the flavors to meld.
5. Cook the Spaghetti:
Boil spaghetti in salted water until al dente. Drain and reserve a little pasta water.
6. Combine and Serve:
Toss the spaghetti with the sauce and meatballs. Use a bit of reserved pasta water if needed to loosen the sauce. Serve hot, topped with Parmesan and extra basil.
💡 Pro Tips
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For softer meatballs, soak breadcrumbs in a little milk before mixing.
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Use a combination of beef and pork for richer flavor.
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Add a pinch of sugar to the sauce if the tomatoes taste too acidic.
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Nutrient Amount Calories ~600 kcal Carbohydrates ~60g Protein ~25g Fat ~30g Saturated Fat ~10g Sodium ~550mg Fiber ~4g Sugar ~6g Calcium ~120mg
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