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Homemade Italian Spaghetti with Meatballs photo

Italian Spaghetti with Meatballs

Classic spaghetti with homemade meatballs in a simple tomato-basil sauce.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Equipment

  • Large frying pan
  • Saucepan
  • large pot (for pasta)
  • Mixing Bowl
  • Measuring cups and spoons
  • Wooden Spoon
  • Colander

Ingredients
  

  • 12 oz spaghetti
  • 1 lb ground lean beef
  • 1 slice ciabatta bread
  • milk for soaking bread
  • 1/2 cup Parmesan cheese
  • 1 small white onion minced
  • 1 tablespoon fresh thyme leaves
  • 1 large egg
  • 2 tablespoons basil finely chopped
  • 1 1/2 teaspoons lemon zest
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil for searing meatballs
  • 2 cans peeled tomatoes chopped, seeds and juice discarded
  • basil leaves a bunch, some for sauce
  • 1 leaf bay leaf
  • 1 clove garlic gently crushed
  • 2 tablespoons extra-virgin olive oil for tomato sauce

Instructions
 

  • Cut the ciabatta slice into small cubes, place in a bowl and cover with enough milk to soak; set aside while you prepare other ingredients.
  • In a large mixing bowl combine the ground beef, grated Parmesan, minced onion, thyme, chopped basil, lemon zest, salt, black pepper and the egg.
  • Squeeze the soaked ciabatta to remove most of the milk, then add the bread to the meat mixture and mix until just combined.
  • Portion the mixture into meatballs of about 2 oz (use a scale or tablespoon), shape into rounds and gently flatten slightly.
  • Heat 2 tablespoons extra-virgin olive oil in a large frying pan over high heat until very hot. Add meatballs in a single layer and sear without moving for about 3 minutes to form a crust.
  • Turn the meatballs and sear the other side for about 3 minutes, using pan juices to baste. When both sides are seared, remove from heat; they will finish cooking in the sauce.
  • Make the tomato sauce: heat 2 tablespoons extra-virgin olive oil in a saucepan over medium heat and add the crushed garlic. Cook until golden, then remove and discard the garlic.
  • Reduce heat, add the chopped peeled tomatoes, a couple of basil leaves and the bay leaf. Season with salt, pepper and a pinch of sugar if desired, and simmer gently for 10–15 minutes.
  • About halfway through the sauce's cooking time, add the seared meatballs to the sauce and continue simmering until meatballs are cooked through and flavors meld, about 8 minutes more.
  • Meanwhile, cook the spaghetti in a large pot of lightly salted boiling water for about 8 minutes or until al dente according to package directions.
  • Drain the pasta and add it to the pan with the meatballs and sauce. Toss to combine and heat through.
  • Serve immediately with additional grated Parmesan and fresh basil leaves on top.

Notes

  • Soak the bread briefly — it should be moist but not soggy.
  • Sear meatballs undisturbed to develop a crust and prevent falling apart.
  • Discard the garlic after flavoring the oil to avoid bitter bits in the sauce.
  • Use a pinch of sugar if the tomatoes taste too acidic.