Authentic Italian Spaghetti with Savory Meatballs
Experience the heart of Italian cuisine with this exquisite Spaghetti and Meatballs recipe, inspired by the legendary chef Lidia Bastianich. This dish embodies the rich flavors of Italy, featuring succulent meatballs made from a perfect blend of ground pork and beef, combined with fresh herbs, garlic, and aged Parmigiano-Reggiano cheese. The homemade tomato sauce, crafted from the finest San Marzano tomatoes, simmers to perfection, providing a vibrant backdrop to the al dente spaghetti. Ideal for family gatherings or a cozy dinner, this recipe brings the essence of Little Italy right to your table, delivering warmth and comfort with every bite. Enjoy the simple joy of sharing food with loved ones as you indulge in this authentic culinary experience.
N/A
Servings
600
Calories
18
Ingredients
Ingredients
Italian plum tomatoes
70 ounces (preferably San Marzano, processed through food mill)
extra virgin olive oil
1/2 cup (divided)
onion
1 medium (chopped (about 1 cup))
crushed red pepper flakes
1 teaspoon (to taste)
bay leaves
2 (whole)
salt
to taste (to season)
fresh ground black pepper
to taste (to season)
ground pork
1/2 lb (ground)
ground beef
1/2 lb (ground)
fine dry bread crumbs
1 cup (for binding)
freshly grated Parmigiano-Reggiano cheese
1/3 cup (for meatballs)
fresh Italian parsley
1/4 cup (chopped)
garlic cloves
2 (peeled and finely chopped)
large egg
1 (beaten)
all-purpose flour
for dredging (lightly coating meatballs)
vegetable oil
1/4 cup (for frying)
spaghetti
1 lb (dry)
freshly grated Parmigiano-Reggiano cheese
2/3 cup (for serving)
Instructions
1
Begin by processing the tomatoes through a food mill fitted with a fine disc, letting the juices flow into a large bowl.
2
In a large pot (4- to 5-quart) over medium-high heat, add 1/4 cup of extra virgin olive oil. Once hot, add the chopped onion and sauté for about 4 minutes until it becomes translucent.
3
Pour in the processed tomatoes along with their juices, crushed red pepper flakes, and bay leaves. Season the mixture lightly with salt and fresh ground black pepper. Bring to a boil.
4
After it reaches a boil, reduce the heat to maintain a lively simmer and let it cook for 30 minutes, stirring occasionally.
5
While the sauce is simmering, prepare the meatballs. In a mixing bowl, crumble together the ground pork and ground beef.
6
Add the fine dry bread crumbs, 1/3 cup of freshly grated Parmigiano-Reggiano cheese, chopped parsley, and chopped garlic to the meat mixture.
7
In a small bowl, beat together the egg, 1 teaspoon of salt, 1/4 teaspoon of black pepper, and mix well. Pour this mixture over the meat, combining all the ingredients gently with your hands, being careful not to overmix.
8
Form the meat mixture into 1-1/2 inch meatballs, ensuring they are compact.
9
Dredge each meatball lightly in all-purpose flour, shaking off any excess.
10
In a large heavy skillet, heat 1/4 cup of olive oil along with 1/4 cup of vegetable oil over medium-high heat. Once the oils are shimmering, add the meatballs in batches, ensuring not to overcrowd the skillet. Fry the meatballs, turning occasionally, until golden brown on all sides, about 6 minutes. Adjust the heat as needed to prevent over-browning.
11
Once browned, transfer the meatballs to a plate and repeat with any remaining batches.
12
Add the browned meatballs to the pot with tomato sauce, stirring gently with a wooden spoon. Allow them to cook in the sauce until no pink remains in the center, approximately 30 minutes.
13
While the meatballs finish cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions, usually about 8 minutes until al dente. Stir occasionally to prevent sticking.
14
Drain the cooked spaghetti and return it to the pot. Add about 2 cups of the tomato sauce to the pasta, tossing to ensure every strand is well coated.
15
Remove from heat and stir in 2/3 cup of freshly grated Parmigiano-Reggiano cheese. Taste and adjust seasoning with additional salt and pepper as needed.
16
Serve the pasta in warm bowls or piled on a large platter. Top generously with extra tomato sauce and serve the meatballs either on top or in a separate bowl for family-style sharing.
Nutrition Information
30g
Fat
80g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Authentic Italian Spaghetti with Savory Meatballs.
Which chef inspired this spaghetti and meatballs recipe?
This recipe is inspired by the legendary chef Lidia Bastianich.
What type of tomatoes are recommended for the sauce?
The recipe recommends using 70 ounces of Italian plum tomatoes, preferably San Marzano.
How should the tomatoes be prepared?
The tomatoes should be processed through a food mill fitted with a fine disc.
What meat blend is used for the meatballs?
The meatballs are made using a blend of 1/2 lb ground pork and 1/2 lb ground beef.
How long should the tomato sauce simmer before adding the meatballs?
The tomato sauce should simmer for 30 minutes before the meatballs are added.
What size should the meatballs be formed into?
The meat mixture should be formed into 1-1/2 inch compact meatballs.
Is there a specific dredging step for the meatballs?
Yes, each meatball should be lightly dredged in all-purpose flour, with excess shaken off.
What kind of cheese is used in this recipe?
The recipe uses freshly grated Parmigiano-Reggiano cheese.
How long should the meatballs be fried?
The meatballs should be fried for about 6 minutes, turning occasionally, until they are golden brown on all sides.
How long do the meatballs cook once added to the sauce?
The meatballs should cook in the tomato sauce for approximately 30 minutes until no pink remains in the center.
How long should the spaghetti be cooked?
The spaghetti should be cooked according to package instructions, usually about 8 minutes, until al dente.
How many calories are in a serving of this dish?
There are 600 calories per serving.
What is the protein content per serving?
Each serving contains 30g of protein.
What types of oil are used for frying the meatballs?
A combination of 1/4 cup olive oil and 1/4 cup vegetable oil is used for frying.
Does this recipe include any spicy ingredients?
Yes, it includes 1 teaspoon of crushed red pepper flakes in the sauce.
What fresh herbs are required?
The recipe calls for fresh Italian parsley and bay leaves.
What is the total carbohydrate count per serving?
The carbohydrate content is 80g per serving.
How much olive oil is added to the sauce initially?
1/4 cup of extra virgin olive oil is used to sauté the onion for the sauce.
How much spaghetti is needed for this recipe?
The recipe requires 1 lb of dry spaghetti.
How is the pasta finished before serving?
The drained spaghetti is tossed with about 2 cups of tomato sauce and 2/3 cup of freshly grated Parmigiano-Reggiano cheese.
Is a food mill necessary for this recipe?
Yes, a food mill is used to process the tomatoes to achieve the correct texture for the sauce.
How many onions are used in the sauce?
One medium onion, chopped to yield about 1 cup, is used.
How many garlic cloves are in the meatballs?
Two peeled and finely chopped garlic cloves are added to the meatball mixture.
What binding agents are used for the meatballs?
The recipe uses 1 cup of fine dry bread crumbs and one large beaten egg as binders.
Can the meatballs be served separately?
Yes, the meatballs can be served either on top of the pasta or in a separate bowl for family-style sharing.
Is vegetable oil used in the recipe?
Yes, 1/4 cup of vegetable oil is mixed with olive oil for frying the meatballs.
What is the fat content of this recipe?
This recipe contains 30g of fat per serving.
Are the meatballs seasoned with salt and pepper?
Yes, the meat mixture is seasoned with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
Does the meatball mixture include an egg?
Yes, one large beaten egg is included to help bind the meatball ingredients.