Spaghetti with Meatballs: A Delicious and Hearty Classic
Welcome to Love With Recipes, where we bring you mouthwatering recipes that celebrate the joy of home cooking. Today, we’re diving into a timeless Italian favorite—Spaghetti con le Polpettine, or Spaghetti with Meatballs. This dish combines tender spaghetti with flavorful meatballs in a rich tomato sauce. It’s a comforting meal that will transport you straight to the heart of Italy.
Ingredients
This recipe is designed to serve 4 people, providing a hearty and satisfying meal for the whole family or a small gathering. Below are the ingredients you will need:
| Ingredient | Quantity |
|---|---|
| Spaghetti | 320g |
| Passata di pomodoro (tomato sauce) | 700g |
| Scalogno (shallot) | 20g |
| Aglio (garlic) | 1 clove |
| Olio extravergine d’oliva (extra virgin olive oil) | 30g |
| Sale fino (fine salt) | to taste |
| Carne di suino (pork meat) | 100g |
| Luganega (Italian sausage) | 100g |
| Mortadella | 80g |
| Pane integrale (whole wheat bread) | 50g |
| Parmigiano Reggiano DOP (Parmesan cheese) | 50g |
| Prezzemolo (parsley) | 5g |
| Uova (eggs) | 60g |
| Noce moscata (nutmeg) | to taste |
| Pepe nero (black pepper) | to taste |
Nutritional Information (per serving)
- Calories: Approximately 700 kcal
- Protein: 30g
- Carbohydrates: 85g
- Fat: 25g
- Fiber: 6g
Instructions
Now that you have all the ingredients ready, let’s start cooking! The key to a great Spaghetti con le Polpettine lies in the balance of flavors in the meatballs and the richness of the tomato sauce. Follow these detailed steps to recreate this beloved dish in your own kitchen.
Step 1: Prepare the Tomato Sauce
Start by making the sauce that will envelop your spaghetti and meatballs in a rich, tangy goodness.
- Chop the Shallot: Finely chop the shallot and set it aside. Shallots offer a milder, sweeter flavor than onions, making them a perfect base for your sauce.
- Sauté the Shallot and Garlic: In a large pan, heat the olive oil over medium heat. Add the chopped shallot and sauté it gently until it becomes soft and translucent (about 3 minutes). Next, add the garlic (peeled and left whole) and sauté it with the shallots for an additional 3–4 minutes, allowing the garlic to infuse the oil without browning.
- Add the Tomato Sauce: Pour in the passata di pomodoro (tomato passata) and stir to combine with the sautéed shallot and garlic. Season the sauce with salt and black pepper to taste.
- Simmer the Sauce: Reduce the heat to low, cover the pan, and let the sauce simmer for about 40 minutes. The flavors will meld together, and the sauce will thicken to a perfect consistency. Stir occasionally to ensure it doesn’t stick to the pan.
Step 2: Make the Meatballs
While the tomato sauce is simmering, it’s time to prepare the meatballs. These will be the star of the dish, so let’s make them flavorful and juicy!
- Prepare the Bread and Meats: Take the whole wheat bread and remove the crust. Tear the bread into smaller pieces, then place it in a food processor or blender. Pulse it until you get breadcrumbs.
- Blend the Meats: In the food processor, combine the pork meat, luganega sausage (remove the casing first), and mortadella. Pulse until you get a coarse but well-mixed meat mixture.
- Add the Flavorings: Transfer the ground meats into a large bowl. Add the breadcrumbs, finely chopped parsley, and Parmesan cheese. Season with a pinch of nutmeg, salt, and black pepper to taste.
- Add the Egg: Crack the egg into the mixture and combine everything together by hand. The egg will help bind the ingredients and keep the meatballs moist.
- Shape the Meatballs: Once everything is well-mixed, take small portions of the mixture and roll them into balls. Each meatball should be about 10g in weight. You can adjust the size depending on your preference, but 10g is a good standard size.
- Rest the Meatballs: Place the shaped meatballs on a tray or plate and refrigerate them for about 15 minutes. This resting time allows the meatballs to firm up and makes them easier to handle when cooking.
Step 3: Cook the Meatballs
With your meatballs ready, it’s time to cook them to golden perfection.
- Heat the Oil: In a large skillet or frying pan, heat some olive oil over medium heat. You want the pan to be hot but not smoking.
- Fry the Meatballs: Carefully place the meatballs into the hot pan, making sure not to overcrowd them. Fry in batches if necessary. Cook each side for about 3-4 minutes, or until they are nicely browned and cooked through. Remove them from the pan and set them aside.
Step 4: Cook the Spaghetti
While the meatballs are resting, it’s time to cook the spaghetti.
- Boil the Water: Bring a large pot of salted water to a boil. For every liter of water, use about 10g of salt.
- Cook the Spaghetti: Add the spaghetti to the boiling water and cook according to the package instructions, typically around 8-10 minutes for al dente pasta.
- Drain the Spaghetti: Once the spaghetti is cooked, drain it, reserving about a cup of pasta cooking water to help with mixing the sauce.
Step 5: Combine the Meatballs and Spaghetti
This is where all the elements come together!
- Combine the Spaghetti and Sauce: Add the cooked spaghetti directly to the simmering tomato sauce. Toss the spaghetti gently in the sauce to coat it evenly.
- Add the Meatballs: Place the browned meatballs on top of the spaghetti, and give them a gentle stir to incorporate them into the sauce. Let the meatballs simmer in the sauce for about 5 minutes to absorb the flavors.
- Adjust the Sauce: If the sauce seems too thick, add a splash of the reserved pasta cooking water to reach the desired consistency.
Step 6: Serve and Enjoy
Your Spaghetti con le Polpettine is now ready to serve!
- Plate the Dish: Divide the spaghetti and meatballs evenly among 4 plates. Make sure each plate gets a generous amount of sauce and meatballs.
- Garnish: Finish with a sprinkle of freshly grated Parmesan cheese and a few more leaves of chopped parsley for a burst of freshness.
This dish pairs wonderfully with a side of crusty bread or a simple green salad.
Conclusion
There you have it—Spaghetti con le Polpettine, a comforting and classic Italian recipe that brings a taste of Italy to your kitchen. With a rich tomato sauce, juicy meatballs, and perfectly cooked pasta, this dish is sure to become a favorite in your household. Whether you’re serving it for a family dinner or a special occasion, your guests will be impressed by the flavors and the love you’ve put into every step of the process. Enjoy!
