Spaghetti and Meatballs
Spaghetti and meatball is the ultimate comfort food! I never understood why my craving for this dish was so strong but as I get older I understand. It is the simplicity of the ingredients. This is a no fuss recipe. Just good quality ingredients done the right way, low and slow. It’s no wonder, Eunice Byun chose the recipe because it truly is a meal that brings people together.
Spaghetti and meatballs
Prep time: 30 minutes | Total time: 45 minutes
Serves: 4-6
Ingredients:
1 28-ounce can whole peeled tomatoes
1/2 pound 80/20 ground beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs, beaten
3/4 cup grated parmesan, plus more for garnish
1/4 cup basil leaves, chopped, 1 sprig and more for garnish
3/4 panko breadcrumbs
1/4 cup whole milk
Kosher salt
Freshly ground black pepper
2 tablespoons cup extra-virgin olive oil
1 medium shallot, sliced
2 large cloves garlic, chopped
3/4 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes, optional
1 28-ounce can tomato puree
2 teaspoons sugar
1 pound spaghetti
Instructions:
In a medium bowl, add the can of whole peeled tomatoes. Squish to break them up with your hands until tomatoes resemble a rough chop texture. Set aside.
In a large bowl add the beef, veal, pork, eggs, Parmigiano, chopped basil, panko bread crumbs, whole milk, 1/2 teaspoon salt and few grinds of black pepper. Using your hands, mix until well combined. Form into 3/4-inch meatballs or desired size, this will change the cooking time.
Heat a Dutch oven over medium hight heat and add the olive oil. Once shimmering, add the meatballs in one layer without overcrowding. Feel free to do this in batches if all meatballs do not fit. Once meatballs are golden brown removed and place on a plate. Add the shallot, garlic, oregano, red pepper flakes. Once the garlic is golden brown, add the squished tomatoes along with any juices, tomato puree, sugar and whole sprig of basil. Bring to a boil and reduce heat to medium low to simmer for 10 minutes.
Meanwhile, bring a large pot of water to boil. Season generously with salt. It should taste like the sea.
Once the sauce has simmered for 10 minutes, carefully add the meatballs along with any juices into the sauce. Let simmer until meatballs are fully cooked through, about 10 minutes.
Cook the spaghetti to al dente, according to package directions.
When ready to serve, divide the spaghetti into bowls and top with sauce and meatballs. Garnish with grated parmesan and thinly sliced basil. Enjoy!
Cook’s Note
Why use whole peeled tomatoes when making a sauce?
Whole peeled tomatoes are best when making a sauce because it gives the sauce more texture and a more rustic feel to it.