Spaghetti and Meatballs

20 mins Prep Time

50 mins Cook Time

Written By

Robin Winship

This recipe is sponsored by Mutti Canada and Italpasta.

When weeknight dinner dilemmas become all too familiar as we find ourselves eating and cooking at home more than ever, sometimes all you need is a go-to, easy and all-around crowd-pleasing recipe that is super simple to make and requires only a few ingredients outside your usual pantry staples.

Simplicity is key and when using such premium products like Mutti tomatoes from Italy and artisan Italpasta, the ingredients truly shine through. The meatballs make a nice addition to add some heartiness to this recipe but just as delicious is the simple tomato sauce and spaghetti with basil and Parmigiano.

Ingredients

Tomato Sauce

1/4 cup extra-virgin olive oil
2 garlic cloves, thinly sliced
1/2 yellow onion, fine dice
1 teaspoon red pepper flakes
1 can (400 grams) Mutti whole peeled tomatoes
1/2 teaspoon sugar
Parmigiano-Reggiano rind (optional)
Salt, to taste
Freshly cracked black pepper, to taste
450 grams Artisan Italpasta spaghetti
Unsalted butter (optional)
Basil (optional)
Parmigiano-Reggiano, grated

Meatballs

1 cup panko
1/3 cup whole milk
2 pounds lean ground beef
2 large eggs
2 garlic cloves, minced
1/2 cup Parmigiano-Reggiano, grated
1/2 cup ricotta
1/4 cup parsley, finely chopped
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
3 teaspoons kosher salt
1 teaspoon grated onion

Directions

Tomato Sauce

3 Steps

Step 1

In a heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add onion and garlic and cook, stirring. Add a pinch of salt and cook for 4 minutes until soft and translucent (don't let brown). Add a few cranks of freshly ground black pepper and red pepper flakes, cook for an additional 30 seconds.
Step 2

Add in can of whole peeled tomatoes, crushing as your stir with a large wooden spoon. Add sugar and Parmigiano rind and bring up to a steady simmer, continuing to crush tomatoes as your stir. Reduce heat and cook for 20 minutes, stirring occasionally.
Step 3

Remove from heat and remove Parmigiano rind. Let cool slightly and then pulse in blender until smooth. Set sauce aside.

Meatballs

8 Steps

Step 1

In a large mixing bowl, mix together panko and milk and let sit for 10 minutes, this is your panade (a mixture of starch and liquid that will help your meatballs keep their form).
Step 2

After 10 minutes, add eggs, minced garlic, grated Parmigiano, ricotta, parsley, oregano, black pepper, red pepper flakes, salt, onion and ground beef. Mix thoroughly until evenly combined (feel free to use your hands).
Step 3

Line a baking sheet with parchment paper. Lightly oil hands with olive oil. Using a 1/4 measuring cup, scoop out meatball mixture and roll mixture into a smooth ball. Place on parchment paper until all meatballs are portioned.
Step 4

In a large frying pan or cast iron, heat 1 tablespoon of olive oil over medium-high heat. Meanwhile in a large pot, slowly bring your sauce back up to a low simmer over medium heat.
Step 5

Working in batches as to not overcrowd the pan, place meatballs in frying pan and brown on all sides (3-5 minutes).
Step 6

Once meatballs are sufficiently browned, add to tomato sauce and cook for 40-50 minutes until cooked throughout.
Step 7

While your meatballs cook, bring a large pot of salted water to a boil. Cook your Italpasta spaghetti until al dente (reserve 1/2 cup pasta water).
Step 8

Once meatballs are cooked, remove from sauce and set aside on baking sheet. Add cooked spaghetti to your sauce and over medium heat, add a few tablespoons of pasta water, 1 tablespoon of unsalted butter and 1/4 cup of grated Parmigiano until desired sauce consistency is achieved. Served spaghetti with meatballs on top, additional Parmigiano and basil. You will likely have extra meatballs but they make for an excellent sandwich the next day!