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Spaghetti and meatballs
To cut down the cooking time, prep, shape and brown the meatballs in the oven. Meanwhile, cook the pasta and the sauce on the stovetop. By the time the meatballs are browned, the sauce will be ready to receive them.
Course
Main Course
Cuisine
Italian-American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
Meatballs
250
grams
ground beef
with at least 20% fat
1
teaspoon
salt
¼
teaspoon
pepper
1
tablespoon
dried onion
½
teaspoon
dried garlic
⅓
cup
grated Pecorino
¼
cup
bread crumbs
Japanese panko is recommended
½
teaspoon
baking powder
1
egg
Sauce
2
tablespoons
olive oil
1
onion
peeled and chopped
2
large cloves
garlic
peeled and chopped
1
sprig
oregano
stripped and stem discarded
4
cups
tomato sauce
1 to 2
bay leaves
salt
pepper
1
teaspoon
sugar
optional
Spaghetti
1
teaspoon
salt
150
grams
spaghetti
Garnish
grated Pecorino
basil leaves
Instructions
Make the meatballs
Preheat the oven to 400F.
Place the ground beef in a mixing bowl.
Add salt, pepper, dried onion and dried garlic.
Mix until combined.
Add the Pecorino and mix.
Add the bread crumbs and baking powder. Mix until blended.
Add the egg and mix to incorporate.
Knead in the mixing bowl for a few minutes until everything comes together and the bits of meat appear smaller.
Form into balls an inch and half in diameter, and arrange on a lightly oiled baking tray.
Brown in the oven for 15 minutes.
Cook the sauce
Heat the olive oil in a pan.
Spread the chopped onion, garlic and oregano leaves in the hot oil and saute for a few minutes.
Pour in the tomato sauce, add a teaspoon of salt, a quarter teaspoon of pepper and, optionally, a teaspoon of sugar.
Bring to the boil, cover and leave to simmer.
Cook the spaghetti
Boil water in a pot and add a teaspoon of salt.
Dump in the spaghetti, leave until pliable, then stir during the first minute of boiling.
Complete the dish
Take the meatballs out of the oven and dump into the simmering sauce.
Simmer for a few minutes then taste the sauce and adjust the seasonings, if needed.
While the spaghetti is still a bit undercooked, drain and dump into the sauce.
Toss just until combined.
Serve your spaghetti and meatballs with more grated Pecorino and whole basil leaves.