Meatball Bucatini Recipe

Soak breadcrumbs

Place breadcrumbs in a small bowl and pour the milk over them. Let sit 5 minutes until absorbed.

Combine meatball mixture

In a large bowl combine ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, 1.5 tsp salt and 0.75 tsp black pepper. Mix gently with hands or a fork until just combined; avoid overworking to keep meatballs tender.

Portion and shape

Using a 1.5 tablespoon scoop or your hands, portion the mixture into 20–24 small meatballs (about 1 to 1¼ inches each). Roll gently to form compact balls; do not pack tightly.

Brown meatballs

Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. When oil shimmers, add meatballs in a single layer without crowding (work in batches if needed). Brown on all sides, turning carefully, about 6–8 minutes total. They should be nicely browned but not fully cooked through. Transfer browned meatballs to a plate and set aside.

Sweat aromatics

In the same large skillet (wipe out excessive burnt bits but keep fond), add 2 tablespoons olive oil and reduce heat to medium. Add finely diced onion and a pinch of salt and cook until translucent, about 6–8 minutes. Add 3 tsp minced garlic and cook 30–45 seconds until fragrant.

Build sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize and deepen flavor. Add crushed tomatoes, 1/2 cup stock, dried basil, 1/2 tsp oregano, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp sugar (if using) and 1/4 tsp red pepper flakes. Stir to combine and bring to a gentle simmer.

Simmer with meatballs

Return browned meatballs to the sauce, nestling them into the simmering tomato mixture. Reduce heat to low, partially cover, and simmer gently for 18–22 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has thickened slightly. Stir occasionally and spoon sauce over meatballs while simmering. Stir in torn fresh basil leaves in the last 2 minutes of simmering.

Cook bucatini

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the bucatini. Cook according to package directions until very al dente (about 1–2 minutes shy of the recommended time) — usually 8–10 minutes. Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta.

Combine pasta and sauce

Add the drained bucatini directly to the skillet with the meatballs and sauce. If the skillet is not large enough, transfer sauce and meatballs to the pasta pot. Add 1/2 cup reserved pasta water as needed and toss gently over low heat for 1–2 minutes so the pasta finishes cooking in the sauce and the sauce clings to the bucatini. Add 1 tsp olive oil and 1/2 cup grated Pecorino or Parmesan; toss to combine. Adjust seasoning with salt and pepper to taste.

Serve

Divide bucatini and meatballs among 4 plates. Spoon extra sauce over the top, sprinkle with remaining grated cheese and chopped parsley. Serve immediately.