Spaghetti Polpette Recipe
Make Spaghetti Polpette Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs (Polpette)
Tomato Sauce
Pasta & Finishing
Method
Meatballs (Polpette)
Place the fresh breadcrumbs in a small bowl and pour the milk over them. Stir and let sit 5 minutes until the crumbs have absorbed the milk.
Mix meatball ingredients
In a large bowl combine the ground meat, soaked breadcrumbs (including any excess milk), grated Parmesan, minced garlic, chopped parsley, egg, dried oregano, salt and black pepper. Gently mix with your hands or a fork until just combined — avoid overworking to keep meatballs tender.
Form meatballs
Portion the mixture into 1 1/4-inch (about golf-ball) portions — you should get roughly 16 meatballs. Roll each portion gently between your palms to form smooth balls. Avoid packing them too tightly.
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without overcrowding (work in batches if needed). Brown on all sides, turning carefully with tongs or a spatula, about 6–8 minutes total until nicely browned but not fully cooked through. Transfer browned meatballs to a plate and set aside.
Tomato Sauce
Sauté aromatics
In a large, deep skillet or wide saucepan, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until translucent, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown.
Build the sauce
Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, dried basil, sugar (if using), salt, black pepper and red pepper flakes. Stir to combine and bring the sauce to a gentle simmer.
Simmer with meatballs
Carefully nestle the browned meatballs into the simmering sauce. Reduce heat to low, partially cover, and simmer gently for 18–22 minutes, turning the meatballs once halfway through, until meatballs are cooked through (internal temp 160°F/71°C) and sauce has slightly thickened. Taste and adjust seasoning. Stir in torn fresh basil leaves during the last 2 minutes, if using.
Pasta & Finishing
Cook spaghetti
About 10 minutes before the meatballs are done, bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta.
Combine pasta and sauce
If desired, add the drained spaghetti directly to the skillet with the sauce and meatballs (use a large pan) over low heat. Toss gently to coat, adding a few tablespoons of the reserved pasta water as needed to loosen and marry the sauce and pasta. Cook together 1–2 minutes so flavors combine.