Steven makes spaghetti and meatballs

Steven makes spaghetti and meatballs

Based on 17 ratings
Steven Edworthy

Steven Edworthy

Community member

"Here’s a classic pasta dish that combines two of my favorite things: spaghetti and meatballs. It’s an Italian/Italian-American family favorite, consisting of rich and juicy meatballs, a fresh and simple tomato sauce, and a pile of spaghetti to tangle it all together. These meatballs won’t be perfectly round, they’ll collapse, maybe even break, but this just means that they will be beautifully soft and tender at the end of it. For the sauce, it’s important to use good-quality canned tomatoes (I preferred crushed here), as the cheaper brands use lower-grade tomatoes, and often have added acids and preservatives that make for a sour sauce that lacks any real depth. Test the sauce at the end to make sure it’s seasoned and balanced: If it’s too sweet, then add a squeeze of lemon, and if it’s too sour, add a pinch of sugar. And when you’re done, feel free to send us pictures of your own “Lady and the Tramp” moment!"

Difficulty

Medium 👍

Preparation

90 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
83⅓ g
spaghetti
83⅓ g
ground beef
83⅓ g
ground pork
33⅓ g
ciabatta bread
40 ml
milk
onions
cloves
garlic
tbsp
butter
20 g
parsley
6⅔ g
Parmesan cheese
egg
tsp
salt
tsp
sugar
tsp
ground nutmeg
tsp
white pepper
1 tbsp
olive oil
pinch
chili flakes
266⅔ g
canned crushed tomatoes
salt
pepper
parsley (for serving)
MetricImperial

Utensils

knife, cutting board, 2 bowls (large), frying pan, bowl (small), fine grater, wooden spoon, 2 pots (large), parchment paper, baking sheet (optional), frying pan (large), spatula, ladle, colander

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How-To Videos

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Nutrition per serving

Cal965
Fat47 g
Protein34 g
Carb108 g
  • Step 1/6

    For the meatballs, chop or tear ciabatta bread into small pieces and place in a bowl. Add the milk, mash together with a fork, and let sit for approx. 15 min. In the meantime, finely chop half of the onions and half of the garlic. Fry the onion in the butter for approx. 10 min, until soft and golden. Add the garlic and fry for another 30 sec., then transfer to a small bowl to cool.
    • 33⅓ g ciabatta bread
    • 40 ml milk
    • onion
    • tbsp butter
    • knife
    • cutting board
    • bowl (large)
    • frying pan
    • bowl (small)

    For the meatballs, chop or tear ciabatta bread into small pieces and place in a bowl. Add the milk, mash together with a fork, and let sit for approx. 15 min. In the meantime, finely chop half of the onions and half of the garlic. Fry the onion in the butter for approx. 10 min, until soft and golden. Add the garlic and fry for another 30 sec., then transfer to a small bowl to cool.

  • Step 2/6

    Finely chop parsley and grate Parmesan. To the soaked breadcrumbs, add egg, salt, sugar, nutmeg, white pepper, black pepper, the chopped parsley, and grated parmesan. Add the fried onion and garlic to the breadcrumb mixture, and thoroughly mix. Add the beef and pork mince, gently mix together with a wooden spoon or your hands, until the mixture is homogeneous. Do not overmix. Set aside.
    • 20 g parsley
    • 6⅔ g Parmesan cheese
    • egg
    • tsp salt
    • tsp sugar
    • tsp ground nutmeg
    • tsp white pepper
    • 83⅓ g ground beef
    • 83⅓ g ground pork
    • pepper
    • fine grater
    • wooden spoon

    Finely chop parsley and grate Parmesan. To the soaked breadcrumbs, add egg, salt, sugar, nutmeg, white pepper, black pepper, the chopped parsley, and grated parmesan. Add the fried onion and garlic to the breadcrumb mixture, and thoroughly mix. Add the beef and pork mince, gently mix together with a wooden spoon or your hands, until the mixture is homogeneous. Do not overmix. Set aside.

  • Step 3/6

    For the sauce, finely chop remaining onion and finely slice remaining garlic. In a large pot, fry the onion, seasoned with salt and pepper, in some olive oil for approx. 10 min. until soft and golden. Add the garlic and chilli flakes and fry for another minute. Add crushed tomatoes, stir, and simmer on a low heat for approx. 50 min.
    • onion
    • garlic
    • tbsp olive oil
    • pinch chili flakes
    • 266⅔ g canned crushed tomatoes
    • salt
    • pepper
    • pot (large)

    For the sauce, finely chop remaining onion and finely slice remaining garlic. In a large pot, fry the onion, seasoned with salt and pepper, in some olive oil for approx. 10 min. until soft and golden. Add the garlic and chilli flakes and fry for another minute. Add crushed tomatoes, stir, and simmer on a low heat for approx. 50 min.

  • Step 4/6

    In the meantime, fill a bowl with water and line a baking sheet or cutting board with baking paper. Form approx. 20 meatballs the size of table tennis balls, by gently rotating the mixture between wet hands, then place on the baking paper.
    • bowl (large)
    • parchment paper
    • baking sheet (optional)

    In the meantime, fill a bowl with water and line a baking sheet or cutting board with baking paper. Form approx. 20 meatballs the size of table tennis balls, by gently rotating the mixture between wet hands, then place on the baking paper.

  • Step 5/6

    Heat a large frying pan on medium heat and add the rest of the olive oil. Add half of the meatballs and fry for approx. 10 min., gently flipping with a spatula halfway through. Don’t overcrowd the pan to ensure they get a golden brown exterior. Once cooked, remove and place them in a bowl, along with any brown bits on the bottom of the pan. Repeat in batches, as needed, until used up.
    • tbsp olive oil
    • frying pan (large)
    • spatula

    Heat a large frying pan on medium heat and add the rest of the olive oil. Add half of the meatballs and fry for approx. 10 min., gently flipping with a spatula halfway through. Don’t overcrowd the pan to ensure they get a golden brown exterior. Once cooked, remove and place them in a bowl, along with any brown bits on the bottom of the pan. Repeat in batches, as needed, until used up.

  • Step 6/6

    Add spaghetti to salted boiling water and cook until al dente. About halfway through the cooking of the spaghetti, add a large ladle of pasta water into the tomato sauce. Taste the sauce and adjust seasoning. Then add the meatballs and gently stir through and simmer for another few minutes until warmed through. Drain the spaghetti and add to the sauce, along with some parsley, and gently stir. Serve and garnish with some more parsley. Enjoy!
    • 83⅓ g spaghetti
    • salt
    • pepper
    • pot (large)
    • ladle
    • colander

    Add spaghetti to salted boiling water and cook until al dente. About halfway through the cooking of the spaghetti, add a large ladle of pasta water into the tomato sauce. Taste the sauce and adjust seasoning. Then add the meatballs and gently stir through and simmer for another few minutes until warmed through. Drain the spaghetti and add to the sauce, along with some parsley, and gently stir. Serve and garnish with some more parsley. Enjoy!

  • Enjoy your meal!

    Steven makes spaghetti and meatballs

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