Meatballs with Spaghetti in Tomato Sauce

Pasta and Pizza | Italian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Meatballs with Spaghetti in Tomato Sauce

Ingredients

Lean Beef - 17.6 oz
Tomatoes - 2 pieces
Canned Tomatoes (Pelati) - 1½ cans
Olive Oil - to taste
Grated Pecorino Pepato Cheese - to taste
Cake crumbs - ½ cup
Spaghetti - 17.6 oz
Fresh basil leaves - to taste
Orange Bell Peppers - 2 pieces
Ground Black Pepper - to taste
Chicken Egg - 1 piece
Onion - 1 head
Garlic - 4 cloves
Chopped Sage Leaves - to taste
Salt - to taste
Bay leaf - 2 pieces

Step by Step guide

Step 1

Prepare the meatball mixture: place the ground beef in a bowl, add the egg, salt, pepper, dried basil, and grated Parmesan (you will need more for serving later). Soak the bread crumbs in water, squeeze out the excess water, and add to the meat mixture. Mix the meat and set aside in the refrigerator.

Step 2

Prepare the sauce: remove the seeds from the bell peppers and cut them into medium cubes. Score the fresh tomatoes in a cross pattern and pour boiling water over them; after a couple of minutes, peel off the skin and cut the tomatoes into cubes. In a saucepan, sauté the finely chopped onion in olive oil until soft, add the minced garlic, and when the garlic becomes fragrant, add the bell peppers and reduce the heat to prevent burning (remember to stir occasionally). Meanwhile, pour the juice from the canned tomatoes into a bowl, peel the tomatoes, and remove the remaining stems (they are likely soft and edible but not visually appealing). Cut the tomatoes into cubes as well. Add the tomato juice, fresh tomatoes, and canned tomatoes to the bell peppers in the saucepan. Add a little water, season with salt and pepper to taste. Add the bay leaves and basil. Cover with a lid and let simmer.

Step 3

Take the meat mixture out of the refrigerator. Toss it a few times in the bowl to release excess air, roll into balls slightly smaller than a tangerine (this can be adjusted to your preference), and place them on a cutting board. Heat oil in a skillet and fry the meatballs on both sides, placing them with enough space in between so they don't stick together and are easy to turn. Once browned, gently place the meatballs in a bowl. After all the meatballs are fried, carefully transfer them one by one into the sauce, ensuring they are covered, cover with a lid, and simmer for another 30-40 minutes.

Step 4

10 minutes before finishing, cook the spaghetti so they don't cool down.

Step 5

Serving: place the spaghetti on a plate, create a small indentation so the meatballs don't roll off, generously pour over the sauce, and sprinkle with grated Parmesan and chopped parsley. Enjoy your meal!!!