Spaghetti & Meatballs

Main
A more classic use of spaghetti.
Author

Gage

Serves: 4 Prep time: 30 minutes Cook time: 30 minutes

Main

A more classic use of spaghetti.

Ingredients

Meatballs

  • ¼ lb chopped mortadella
  • 1 lb ground beef
  • 1 tsp (2g) finely ground fennel
  • 1¾ tsp (12g) fine sea salt
  • 3 cloves garlic (diced)
  • ¼ cup (20g) grated parmesan
  • black pepper to taste
  • ½ cup (35g) bread crumbs
  • 1 whole egg

Sauce

  • ¼ cup extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 tsp (2g) red pepper flakes
  • 1 can peeled tomatoes (28 oz)
  • 1 bunch of basil
  • grated parmesan for serving
  • chiffonade basil for serving
  • 1 package spaghetti

Instructions

Prepare the meatballs before making the sauce.

  1. In a bowl, place your chopped mortadella, combine it with the ground beef, fennel seed, salt, garlic, parmesan cheese, and black pepper, mix it well, and add the panko and eggs and mix again until emulsified and tacky.
  2. Use a large cookie scoop to make the meatballs, around twenty, place them on a sheet tray and roll them into balls.
  3. In a large sautée pan, over medium-high, pour enough olive oil to cover the bottom of the pan; once the oil is hot, add all the meatballs in one single layer, and sear for about two minutes, flip and sear one or two more sides, until golden brown (it’s okay if there are not cooked all the way).
  4. Remove the meatballs from the pan and reserve.
  5. In the same pan where the meatballs were cooked, reduce the heat to medium, add the garlic, and sauté for about 5 minutes.
  6. Add the pepper flakes, sauté for thirty seconds and add your crushed tomatoes.
  7. Stir in a pinch of sugar (or to desired sweetness).
  8. Add the meatballs back into the pan, bring to a simmer, and reduce the heat to medium-low and simmer for five to eight minutes.
  9. Halfway through this process, add the basil leaves and let simmer until the meatballs cook all the way through.
  10. Place spaghetti in a pot of boiling water that has been seasoned generously with salt.
  11. Cook according to package instructions or until done.
  12. Using tongs, pick up the pasta, let it drain slightly, add it to your sauce until all your pasta has been added.
  13. Place one portion of pasta in a shallow bowl, pour some sauce on top and two or three meatballs, grate some fresh parmesan, and finally, some chiffonade fresh basil.