Spaghetti & Meatballs
Classic Italian-American style meatballs and spaghetti.
By Ethan ChlebowskiI made this dish as part of the budget friendly vs more expensive ingredients series. Whether you use more expensive ingredients or more budget friendly ones, this dish has the same taste & aroma of the classic dish.
Ethan Chlebowski
Ingredients
Meatballs
- ground beef227 g1/2 lb
- ground pork227 g1/2 lb
- milk62 g
- bread crumbs40 g
- parmesan30 g
- parsley15 g
- fresh oregano15 g
- salt10 g
- black pepper5 g
- egg yolks2
- onions, diced1/4
Tomato sauce
- whole peeled tomatoes794 ga large can
- butter30 g
- olive oil15 g
- tomato paste30 g
- garlic, peeled3 cloves
- onions1/4
- red pepper flakesa spoonful
- fresh oreganoa spoonful
- saltto taste
Pasta & garnishes
- spaghetti454 g1 lb
- fresh basil, choppeda handful
- parmesan
Method
Step 1: Mix & shape the meatballs
Preheat the oven to 400°F/204°C.
Combine all of the meatball ingredients into a large bowl and mix until evenly combined.
Form around 9 large meatballs and place them on a sheet tray for .
Place the meatballs in the oven and them until they reach 155°F/68°C.
Step 2: Simmer the sauce
Add the butter and olive oil to a pan over medium high heat.
As the butter melts, add in the garlic cloves followed by the spices. Let it for several seconds before adding in the tomato paste.
Stir the sauce base together and then add the peeled tomatoes and onion.
Allow it to covered for about an hour.
Step 3: Finish the sauce
Remove the onion from the sauce and blend the sauce together until smooth.
Taste and adjust seasonings.
- Note: add more tomato paste if your sauce is on the thinner side to thicken up the sauce.
Step 4: Boil the pasta & assemble
the noodles according to the package instructions until al dente.
Bring a pan to medium heat and toss in a serving of noodles along with a spoonful of the sauce and fresh basil. Toss the pasta until it is evenly coated & warmed.
Place the pasta on a plate and top with two meatballs and grated parmesan. Enjoy!
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