Spaghetti with meatballs
Ingredients
- 1 lb ground beef (80/20 blend)
- 1/2 lb ground pork
- 1/2 cup panko breadcrumbs, finely ground
- 1/4 cup whole milk
- 2 oz Parmigiano-Reggiano, finely grated
- 3 cloves garlic, minced
- 1 large egg
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp red pepper flakes
- 2 tbsp extra virgin olive oil
- 28 oz San Marzano tomatoes, crushed by hand
- 2 tbsp tomato paste
- 1 lb spaghetti
- Fresh basil, 8-10 leaves, torn by hand
Instructions
- Soak panko in milk for 2 minutes until fully hydrated. In a large bowl, combine beef, pork, soaked panko mixture, Parmigiano-Reggiano, garlic, egg, salt, pepper, and red pepper flakes. Mix gently with your hands for 30 seconds until just combined—do not overwork. Roll into 12 meatballs (about 1.5 oz each) and set aside on parchment paper.
- Heat olive oil in a heavy-bottomed skillet over medium-high heat until shimmering, about 2 minutes. Working in batches, sear meatballs for 2-3 minutes per side until deep golden brown crust forms. Transfer to a plate; do not worry about cooking through.
- In the same skillet, add tomato paste and cook for 1 minute, stirring constantly. Add crushed San Marzano tomatoes and stir to combine. Return meatballs to sauce, reduce heat to medium-low, and simmer uncovered for 25-30 minutes until meatballs are cooked through (internal temperature 160°F) and sauce has reduced by one-quarter.
- While sauce simmers, bring a large pot of salted water (6 quarts) to a rolling boil. Add spaghetti and cook until al dente according to package instructions, typically 9-11 minutes. Reserve 1 cup pasta water before draining.
- Transfer spaghetti to the skillet with meatballs and sauce. Toss over medium heat for 30 seconds, adding pasta water 2 tablespoons at a time as needed to create a silky emulsion. The starch from the pasta water should help coat each strand lightly.
- Plate spaghetti in shallow bowls, dividing meatballs evenly. Top each portion with freshly torn basil and a final grating of Parmigiano-Reggiano. Drizzle with additional extra virgin olive oil and serve immediately.
Inspired by Fabio Viviani’s winning spaghetti with meatballs. This is a plausible recreation, not the chef’s original recipe.