Pasta + Meatball Recipe
Spaghetti, San Marzano tomato sauce, house-made meatball, parmesan
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Ingredients
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Meatballs
San Marzano Tomato Sauce
Pasta
Assembly & Garnish
Method
Make the Meatballs
- 1
Prepare the meatball mixture
In a large bowl, soak the breadcrumbs in milk for 5 minutes until softened. Add ground beef, ground pork, minced garlic, chopped parsley, grated Parmesan, egg, salt, and pepper. Mix gently with hands until just combined—do not overmix.
- 2
Form and cook the meatballs
Form mixture into 1.5-inch meatballs (about 2 tablespoons each). Heat olive oil in a large skillet over medium heat. Brown meatballs in batches, turning to brown all sides (about 6–8 minutes total). Alternatively, bake at 400°F (200°C) for 15–18 minutes on a lined baking sheet.
Make the San Marzano Tomato Sauce
- 3
- 4
Simmer the sauce
Add San Marzano tomatoes (crushed by hand or with a spoon), salt, pepper, and basil leaves. Bring to a simmer and cook uncovered for 20–25 minutes, stirring occasionally, until thickened. Remove basil before serving.
- 5
Add meatballs to sauce
Gently add cooked meatballs to the sauce and simmer for an additional 10 minutes to allow flavors to meld.
Cook the Pasta
- 6
Boil pasta
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt. Add spaghetti and cook according to package instructions until al dente (usually 9–11 minutes). Reserve 1/2 cup pasta water, then drain pasta.
Assembly & Garnish
- 7
Combine pasta and sauce
Toss drained spaghetti with a few ladles of tomato sauce. If needed, loosen with reserved pasta water. Plate pasta and top with meatballs and additional sauce.
- 8
Add finishing touches
Sprinkle with freshly grated Parmesan and chopped basil (if using) before serving.
