Spaghetti & Meatballs Recipe
House-made meatballs, Bolognese, parmesan, herbed ricotta
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Ingredients
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Meatballs
Bolognese Sauce
Pasta & Finishes
Method
Meatballs
- 1
Prep mixture
In a large bowl combine ground beef and ground pork. Add breadcrumbs soaked in milk (combine breadcrumbs and milk, let sit 2 minutes), grated Parmesan, egg, chopped parsley, minced garlic, dried oregano, salt, and pepper. Gently mix with your hands or a spoon until just combined — do not overwork or meatballs become dense.
- 2
Form meatballs
Portion the mixture into 1 1/4- to 1 1/2-inch meatballs (about 1.5 ounces each). Use a kitchen scale or spoon to keep sizes consistent. Place formed meatballs on a rimmed baking sheet lined with parchment.
- 3
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown meatballs in batches without crowding, turning to color all sides — about 2 minutes per side. They do not need to be cooked through. Transfer browned meatballs to a plate and reserve any pan juices.
Bolognese Sauce
- 4
Sweat aromatics
In a heavy-bottomed saucepan or deep skillet, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat. Add diced onion, carrot, and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 1 minute until fragrant.
- 5
- 6
Simmer sauce
Add crushed tomatoes, stock, bay leaf, dried basil, dried oregano, salt, and pepper. Bring sauce to a gentle simmer. Nestle the browned meatballs into the sauce, spooning sauce over the top so they are partially submerged. Reduce heat to low, cover partially, and simmer gently for 25–30 minutes, stirring occasionally so meatballs cook through and flavors meld.
- 7
Finish sauce
Remove bay leaf. Stir in 1/4 cup milk or cream to round acidity and create a silkier sauce; simmer 2–3 minutes more. Taste and adjust seasoning with salt and pepper.
Pasta & Finishes
- 8
Make herbed ricotta
While sauce simmers, combine ricotta, chopped parsley, chopped basil, lemon zest, and 1/4 teaspoon salt in a small bowl. Stir until smooth and refrigerate until ready to serve.
- 9
Cook spaghetti
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add spaghetti and cook according to package instructions until al dente, usually 8–10 minutes. Reserve 1 cup of pasta cooking water, then drain pasta.
- 10
Combine pasta and sauce
Add drained spaghetti to the sauce and meatballs in the pan (or toss in a large bowl). If sauce seems thick, add reserved pasta water a little at a time (1–4 tablespoons) to loosen and coat the pasta evenly. Toss gently so spaghetti is well coated and meatballs are evenly distributed.
- 11
Plate and finish
Divide spaghetti and meatballs among 3–4 plates. Dollop about 1 tablespoon herbed ricotta onto each serving. Sprinkle with freshly grated Parmesan and a grind of black pepper to taste. Serve immediately.