While Italian cuisine has many representatives of polpette or meatballs, Spaghetti and Meatballs is an Italian-American dish, primarily made by immigrants from Southern Italy. It has its roots in Sunday Gravy which is a Neopolitan specialty of various meats simmered all day in tomato sauce and served over pasta.
- 16 oz. spaghetti noodle
- 2 cloves garlic
- 1lb ground beef
- 2 eggs
- 1.5 oz. grated Parmigiano
- ½ cup italian breadcrumbs
- 1 bunch parsley
- 1 oz. pinenuts
- Katie's red sauce
- Medium pasta pot
- Large sauce pot
- Small sheet tray with a roasting rack (roasting rack is optional; aluminum foil will work in place of rack)
- Large mixing bowl
- A rubber spatula or wooden spoon
- Pasta strainer or basket
- Garlic press (optional if you prefer to use a knife)
- Chef's knife
- Cutting board
PREP & COOKING INSTRUCTIONS
PREP TIME: 15 MINUTES
STEP 1: Preheat oven to 375 degrees.
STEP 2: Rough chop pine nuts.
STEP 3: Finely mince parsley.
STEP 4: Mine all garlic with chef's knife or push through a garlic press.
STEP 9: In a large bowl, using your hands mix ground beef, 2 eggs, minced garlic, grated parmigiano, breadcrumbs, finely minced parsley, chopped pine nuts, and olive oil until evenly incorporated. Season with salt and pepper.
STEP 10: Shape mixture into 1 ½ inch meatballs. Place 1 inch apart on a sheet tray with a roasting rack or lined with aluminum foil. Bake 20-24 minutes or until no longer pink in the middle.
STEP 11: Fill 6 qt. pot 2/3 of the way full with water.
STEP 12: Heat water over high heat, bring to a rolling boil.
STEP 13: Add 2 T Kosher salt to boiling water. Water should be salty like the sea.
COOK TIME: 15 MINUTES
STEP 1: Heat red sauce in sauce pan.
STEP 2: Add pasta to boiling water and give it a quick stir to prevent the noodles from sticking.
STEP 3: Strain pasta (reserve ¼ cup pasta water) and add noodles to the sauce.
STEP 4: Toss or stir until all noodles are coated with sauce.
STEP 5: Add meatballs to pot and gently stir, make sure to coat all meatballs in the red sauce.
STEP 6: Transfer to pasta dish and garnish with parmesan and pine nuts.
STEP 7: Enjoy your pasta!
Chianti Classico is wine made of mostly the sangiovese grape grown in the Tuscan hills between Sienna and Florence. It is a smooth, medium-bodied red.
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