Sunday Spaghetti And Meatballs Recipe

Name: Sunday Spaghetti And Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Meatballs:; 4 slices stale peasant bread, trimmed of crust and coarsely chopped in processor; Milk, to moisten bread; 2 pounds beef, pork and veal mix; 1/4 cup finely chopped parsley; A fat handful each Pecorino Romano and Parmigiano-Reggiano cheese; Salt and pepper; 1/4 cup pine nuts, toasted and chopped; 1 teaspoon crushed red chili flakes; 1 teaspoon fennel seed; 2 teaspoons ground sage; 2 garlic cloves, grated or pasted; 3 to 4 tablespoons grated onion; 2 tablespoon EVOO - Extra Virgin Olive Oil; 1 large egg; For the Sauce:; 1 tablespoon olive oil; 2 tablespoons butter; 1 onion, chopped; 2 cloves garlic, finely chopped; Salt; 1 cup dry white; 1 cup chicken or veal stock; 3 28-ounce cans San Marzano tomatoes; 10 to 12 basil leaves, torn; 1 Parm cheese rind; To serve:; 1 1/2 pounds spaghetti; 2 tablespoons butter

Servings: persons

For the Meatballs:
4 slices stale peasant bread, trimmed of crust and coarsely chopped in processor
Milk, to moisten bread
2 pounds beef, pork and veal mix
1/4 cup finely chopped parsley
A fat handful each Pecorino Romano and Parmigiano-Reggiano cheese
Salt and pepper
1/4 cup pine nuts, toasted and chopped
1 teaspoon crushed red chili flakes
1 teaspoon fennel seed
2 teaspoons ground sage
2 garlic cloves, grated or pasted
3 to 4 tablespoons grated onion
2 tablespoon EVOO - Extra Virgin Olive Oil
1 large egg
For the Sauce:
1 tablespoon olive oil
2 tablespoons butter
1 onion, chopped
2 cloves garlic, finely chopped
Salt
1 cup dry white
1 cup chicken or veal stock
3 28-ounce cans San Marzano tomatoes
10 to 12 basil leaves, torn
1 Parm cheese rind
To serve:
1 1/2 pounds spaghetti
2 tablespoons butter

1
Preheat oven to 400F.
2
For the meatballs, in a small bowl, soak bread in milk. Squeeze out excess milk and add to meat in large bowl, add remaining ingredients and roll 2 1/2-inch balls and arrange on parchment-lined baking sheet. Bake to partially cook and lightly brown, 15 minutes.
3
For the sauce, add olive oil to a large Dutch oven over medium heat, add butter and melt. Add onions, garlic and salt, and partially cover. Sweat until very tender, 20 minutes, stirring frequently -- lower heat if onions brown. Add wine and reduce by half; add stock and tomatoes, and break up tomatoes a bit. Bring to a bubble and reduce heat and simmer. Add basil and cheese rind, cook gently 30 minutes to thicken then add meatballs and keep at low simmer while you cook pasta.
4
Bring a large pot of water to a boil for the pasta. Salt water and cook pasta to al dente. Add a mug of cooking water to the sauce before draining pasta. Toss pasta with butter and half the sauce. Serve in shallow bowls and top with more sauce and meatballs. Pass extra cheese at the table.

1318

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: For the Meatballs:, 4 slices stale peasant bread, trimmed of crust and coarsely chopped in processor, Milk, to moisten bread, 2 pounds beef, pork and veal mix, and more.

Yes, Sunday Spaghetti And Meatballs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sunday Spaghetti And Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions