Spaghetti and Meatballs

7 mins
Serves 5
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Directions

  1. 1Make the pasta dough using the recipe from the cookbook.
  2. 2Make the pasta dough using the recipe from the cookbook.
  3. 3Make the pasta dough using the recipe from the cookbook.
  4. 4Prepare the meatballs by combining ground beef, chopped ham, grated cheese, garlic, egg, panko crumbs, salt, pepper, and fennel seed (optional). Mix well and let it rest.
  5. 5Prepare the meatballs by combining ground beef, chopped ham, grated cheese, garlic, egg, panko crumbs, salt, pepper, and fennel seed (optional). Mix well and let it rest.
  6. 6Prepare the meatballs by combining ground beef, chopped ham, grated cheese, garlic, egg, panko crumbs, salt, pepper, and fennel seed (optional). Mix well and let it rest.
  7. 7Form the meatball mixture into balls and place them on a baking sheet.
  8. 8Form the meatball mixture into balls and place them on a baking sheet.
  9. 9Form the meatball mixture into balls and place them on a baking sheet.
  10. 10Sear the meatballs in olive oil in a large saute pan for about 2 minutes per side until browned.
  11. 11Sear the meatballs in olive oil in a large saute pan for about 2 minutes per side until browned.
  12. 12Sear the meatballs in olive oil in a large saute pan for about 2 minutes per side until browned.
  13. 13Reduce the heat to medium, add thinly sliced garlic and saute for a minute. Add red pepper flakes and saute for 30 seconds.
  14. 14Reduce the heat to medium, add thinly sliced garlic and saute for a minute. Add red pepper flakes and saute for 30 seconds.
  15. 15Reduce the heat to medium, add thinly sliced garlic and saute for a minute. Add red pepper flakes and saute for 30 seconds.
  16. 16Add crushed tomatoes and stir until combined. Season with salt and sugar to taste. Add the seared meatballs and simmer over medium-low heat for 5-8 minutes, adding basil halfway through.
  17. 17Add crushed tomatoes and stir until combined. Season with salt and sugar to taste. Add the seared meatballs and simmer over medium-low heat for 5-8 minutes, adding basil halfway through.
  18. 18Add crushed tomatoes and stir until combined. Season with salt and sugar to taste. Add the seared meatballs and simmer over medium-low heat for 5-8 minutes, adding basil halfway through.
  19. 19Season the sauce with salt.
  20. 20Season the sauce with salt.
  21. 21Season the sauce with salt.
  22. 22Cook the spaghetti in a large pot of salted boiling water until al dente. Use tongs to pick up and drain the pasta slightly, then add it directly to the sauce.
  23. 23Cook the spaghetti in a large pot of salted boiling water until al dente. Use tongs to pick up and drain the pasta slightly, then add it directly to the sauce.
  24. 24Cook the spaghetti in a large pot of salted boiling water until al dente. Use tongs to pick up and drain the pasta slightly, then add it directly to the sauce.
  25. 25Toss to coat evenly. If necessary, add a little pasta water to help with the consistency and to incorporate.
  26. 26Toss to coat evenly. If necessary, add a little pasta water to help with the consistency and to incorporate.
  27. 27Toss to coat evenly. If necessary, add a little pasta water to help with the consistency and to incorporate.
  28. 28Serve by winding a good portion of pasta onto a fork and placing it on a plate, adding extra sauce, meatballs, and grated cheese, and finishing with chiffonade fresh basil.
  29. 29Serve by winding a good portion of pasta onto a fork and placing it on a plate, adding extra sauce, meatballs, and grated cheese, and finishing with chiffonade fresh basil.
  30. 30Serve by winding a good portion of pasta onto a fork and placing it on a plate, adding extra sauce, meatballs, and grated cheese, and finishing with chiffonade fresh basil.

Ingredients

  • 1 lb spaghetti noodles
  • 1 lb spaghetti noodles
  • 1 lb spaghetti noodles
  • 1 lb ground beef
  • 1 lb ground beef
  • 1 lb ground beef
  • 0.25 lb finely chopped ham
  • 0.25 lb finely chopped ham
  • 0.25 lb finely chopped ham
  • 0.25 cup fresh grated pecorino or parmesan
  • 0.25 cup fresh grated pecorino or parmesan
  • 0.25 cup fresh grated pecorino or parmesan
  • 3 cloves finely chopped garlic
  • 3 cloves finely chopped garlic
  • 3 cloves finely chopped garlic
  • 1 egg
  • 1 egg
  • 1 egg
  • 0.5 cup panko bread crumbs
  • 0.5 cup panko bread crumbs
  • 0.5 cup panko bread crumbs
  • 1.5 teaspoon fine sea salt
  • 1.5 teaspoon fine sea salt
  • 1.5 teaspoon fine sea salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 teaspoon finely ground fennel seed
  • 1 teaspoon finely ground fennel seed
  • 1 teaspoon finely ground fennel seed
  • 0.25 cup extra virgin olive oil
  • 0.25 cup extra virgin olive oil
  • 0.25 cup extra virgin olive oil
  • 4 cloves thinly sliced garlic
  • 4 cloves thinly sliced garlic
  • 4 cloves thinly sliced garlic
  • 1 teaspoon red pepper flakes
  • 1 teaspoon red pepper flakes
  • 1 teaspoon red pepper flakes
  • 28 oz crushed tomatoes
  • 28 oz crushed tomatoes
  • 28 oz crushed tomatoes
  • 1 bunch basil
  • 1 bunch basil
  • 1 bunch basil
  • 1 serving chiffonade basil
  • 1 serving chiffonade basil
  • 1 serving chiffonade basil
  • 1 serving fresh grated parmgiano
  • 1 serving fresh grated parmgiano
  • 1 serving fresh grated parmgiano
  • 1 serving black pepper
  • 1 serving black pepper
  • 1 serving black pepper

Equipment

large bowlpasta makerbaking sheetsaute panlarge pot