Spaghetti Con Polpetta Recipe

Prepare the Meatball Mixture

In a large bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined.

Form the Meatballs

Using your hands, form the mixture into meatballs, about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.

Cook the Meatballs

Preheat your oven to 200°C (400°F). Bake the meatballs for 20-25 minutes or until they are browned and cooked through.

Sauté the Onion and Garlic

In a large saucepan, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.

Add the Tomatoes

Pour in the canned San Marzano tomatoes, crushing them with a spoon. Stir in dried oregano, salt, and black pepper. Bring to a simmer.

Simmer the Sauce

Let the sauce simmer for about 20 minutes, stirring occasionally. If it gets too thick, add a splash of water.

Finish the Sauce

Stir in the fresh basil leaves just before serving.

Cook the Spaghetti

In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.

Drain the Spaghetti

Once cooked, drain the spaghetti and reserve a cup of pasta water. Return the spaghetti to the pot.

Combine and Serve

Add the tomato sauce and meatballs to the spaghetti, tossing to combine. If the mixture is too dry, add some reserved pasta water as needed. Serve hot.