Bucatini & Meatballs Recipe

Inspired by Cento

Time45m

Serves4

cherry tomato, spicy marinara, parmigiano-reggiano

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Ingredients

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Ingredients for Bucatini & Meatballs

14 1/8 oz (400 grams) Bucatini pasta

1 1/8 lb (500 grams) Ground beef

3 1/2 oz (100 grams) Breadcrumbs

1 3/4 oz (50 grams) Parmesan cheese (grated)

3 cloves Garlic (minced)

1 large Egg

8.82 oz (250 grams) Cherry tomatoes (halved)

2 1/8 cup (500 ml) Spicy marinara sauce

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 bunch Fresh basil (for garnish)

Method

Instructions for Bucatini & Meatballs

Prepare the Meatballs

In a bowl, combine ground beef, breadcrumbs, minced garlic, grated Parmesan, egg, salt, and black pepper. Mix until just combined. Form the mixture into meatballs, about 1 inch in diameter.

Cook the Meatballs

In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove from skillet and set aside.

Make the Sauce

In the same skillet, add the cherry tomatoes and cook until they begin to soften, about 3-4 minutes. Then, add the spicy marinara sauce and bring to a simmer.

Combine Meatballs and Sauce

Return the meatballs to the skillet with the sauce. Cover and simmer for another 10-15 minutes until the meatballs are cooked through.

Cook the Bucatini

Meanwhile, in a large pot of salted boiling water, cook the bucatini according to package instructions until al dente. Drain and set aside.

Serve

Toss the cooked bucatini in the sauce and meatballs until well coated. Serve hot, garnished with fresh basil and extra Parmesan cheese if desired.