Spaghetti Meatballs with small and perfect meatballs (Photo: Afik Gabai)
I previously devoted an entire article to explaining why spaghetti and meat sauce were not meant to go together.
In the same article, I mentioned that there is an exception to the rule, a dish that comes from the Abruzzo village called
Spaghetti alla chitarra con le pallottine
, in which a tomato sauce is prepared with meatballs, and inspired by that dish, the recipe that I will share immediately was created.
True, it takes a little longer to prepare them, but they are worth the investment.
In the original version, bread soaked in milk and parmesan cheese is used to season the meat mixture, I adapted the recipe for kosher cuisine with bread crumbs and herbs.
By the way, if the market near your house has fresh green garlic or nice fresh leeks, feel free to upgrade the parsley with these chopped leaves.
Spaghetti Meatballs (Photo: Afik Gabai)
Ingredients
For the meatballs:
500 grams of ground beef
1 egg
1 chopped parsley
½ cup of bread
Grated nutmeg or bharte
Salt
Ground black pepper
Olive oil for shallow frying
For the sauce:
4 tablespoons of olive oil
6 garlic cloves, peeled and thinly sliced
2 tomato squash
2 cans of crushed tomatoes (800 grams in total)
4-5 beautiful fresh tomatoes, grated in a grater or crushed in a food processor
½ buckwheat
1 teaspoon fresh thyme leaves
Salt
Ground black pepper
Add sugar as needed
To submit:
1 package spaghetti
For the conversion table click here >
Preparation
How do you make spaghetti with meatballs?
1
Prepare the sauce:
put the olive oil and garlic in a wide, flat pot and fry over a medium flame for about a minute, until the cloves soften and a little begin to turn golden (not over).
Add the puree, mix well, and continue to fry for another half a minute.
2 Add the canned and fresh crushed tomatoes, the thyme, water and salt.
Bring to a boil and let the sauce cook on a medium/low flame for about an hour with a gentle bubble - if it seems too thick you can add more water.
At the end of the hour, taste and if necessary add a little sugar to balance acidity.
3
Meatballs:
Towards the end of cooking the sauce, prepare the meatballs. Put all the ingredients for the meatballs in a large bowl.
Mix to a uniform mixture and put it for about 2 minutes.
4 Using wet hands, take a small amount, about a teaspoon, of the mixture and roll it into a small ball the size of a large marble (a lot of balls came out and that's fine, I admit I didn't count).
Place the balls on a large plate or oven tray with baking paper.
5 Heat a thin layer of olive oil in a wide pan, put half of the balls in it and fry over a medium flame for 2-3 minutes, until golden.
Occasionally shake the pan so that all sides of the balls are exposed to the heat.
6 Transfer the golden balls to the pot with the sauce (you can directly with the frying oil) and repeat the operation with the other balls.
7 Cover the pot and shake it so that all the meatballs are covered with liquid.
Continue to cook for another half hour or until the meatballs are soft and delicious and if necessary adjust the seasoning of the sauce with sugar or salt and pepper.
8 Cook the package of spaghetti according to the manufacturer's instructions.
Drain the pasta and, while still hot, transfer to serving plates.
Put a nice amount of the sauce on top of each dish and serve.
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Pasta shells filled with bolognese and cheese
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Wide pasta with baked meatballs
tail ravioli
Spaghetti meatballs
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spaghetti
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