Capellini With Meatballs Recipe
San Marzano tomato sauce, beef and pork meatballs, young basil and parmesan
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Ingredients
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Meatballs
Sauce
Pasta
Garnish
Method
Meatballs
- 1
Prepare the Meat Mixture
In a large bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until all ingredients are well combined.
- 2
Form Meatballs
With your hands, form the mixture into meatballs approximately 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Bake the Meatballs
Preheat your oven to 400°F (200°C). Bake the meatballs in the preheated oven for about 20 minutes, or until they are browned and cooked through.
Sauce
- 4
- 5
Add Tomatoes
Add the San Marzano canned tomatoes to the saucepan. Use a wooden spoon to break them up gently. Bring the mixture to a simmer.
- 6
Season the Sauce
Add salt, black pepper, and half of the fresh basil leaves to the sauce. Let it simmer for about 15-20 minutes, stirring occasionally.
- 7
Incorporate Meatballs
Once the meatballs are cooked, add them to the sauce and let them simmer together for an additional 10 minutes.
Pasta
- 8
Cook the Capellini
In a large pot of salted boiling water, add the capellini pasta. Cook according to package instructions until al dente, typically about 2-4 minutes.
- 9
Drain and Combine
Drain the pasta and add it directly to the sauce and meatballs. Toss gently to coat the pasta with the sauce.
Garnish
- 10
Serve and Garnish
Divide the pasta and meatballs among serving plates. Sprinkle with additional grated Parmesan cheese and garnish with remaining fresh basil leaves. Serve immediately.