Spaghetti with Meatballs in Tomato Sauce
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Source: https://recipheon.com/en/recipes/main-dishes/spaghetti-with-meatballs-in-tomato-sauce
About this recipe
Spaghetti with meatballs in tomato sauce is a classic homemade dinner made with spaghetti, ground pork and beef, and tomato passata. The small meatballs, made with egg and breadcrumbs, are easy to eat and absorb the flavor of the tomato sauce as they simmer. Brown them before simmering so they retain their shape and develop a browned exterior. The tomato passata makes a simple sauce that pairs well with the pasta. Serve right away, while the spaghetti is al dente and the meatballs are hot.
Ingredients
Servings: 4
250 g spaghetti
300 g ground pork and beef
400 ml tomato passata
1 egg
1 tablespoon breadcrumbs
1 tablespoon canola oil (about 12 g)
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Cook the spaghetti al dente according to the package directions, usually 8–10 minutes, and reserve a few tablespoons of the cooking water.
Mix the meat with the egg, breadcrumbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Shape into small meatballs, then brown them in the heated oil for 5–6 minutes, turning until browned on several sides.
Pour in the tomato passata and 2–3 tablespoons of the reserved pasta water. Reduce the heat and simmer the meatballs, covered, for 10–12 minutes, until the largest meatball is fully cooked through in the center.
Add the spaghetti to the tomato sauce with the meatballs and gently toss with tongs so as not to crush the meat.
Serve immediately.
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