Linguine & Meatballs Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons salt and 1 tablespoon olive oil. Add 12 oz linguine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain and set aside, tossing lightly with a little olive oil to prevent sticking.

Soak breadcrumbs

Combine 1 cup panko breadcrumbs and 1 tablespoon whole milk in a small bowl. Let sit 5 minutes until the breadcrumbs absorb the milk and become moist.

Mix meatball ingredients

In a large bowl, add 1 lb lean ground beef, the soaked breadcrumbs, 1 beaten large egg, 1 tablespoon grated Parmesan, 2 teaspoons chopped fresh parsley, 2 cloves minced garlic, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon dried oregano. Use your hands or a spoon to gently mix until just combined; avoid overworking to keep meatballs tender.

Shape meatballs

Portion the mixture into 1 1/4–1 1/2 inch meatballs (about 1.5 tablespoons or roughly 22–24 meatballs depending on size). Roll each between your palms to form smooth balls, placing them on a rimmed tray.

Sear meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches if needed). Sear, turning occasionally, until browned on all sides, about 6–8 minutes total. They do not need to be cooked through—just nicely browned. Transfer browned meatballs to a plate and set aside.

Sweat aromatics

In the same skillet (wipe out any burnt bits but leave fond), add 1 tablespoon olive oil and heat over medium. Add 1 cup finely diced onion and sauté until translucent, about 5 minutes. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor. Add 28 oz crushed tomatoes, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon sugar if using. Add 1 teaspoon red pepper flakes if you want heat. Stir to combine.

Simmer with meatballs

Return the seared meatballs to the skillet, nestling them into the sauce. Bring to a gentle simmer, then reduce heat to low and simmer, partially covered, for 18–22 minutes, turning the meatballs once halfway through. This finishes cooking the meatballs and allows flavors to meld. If sauce becomes too thick, add up to 1/4 cup water or reserved pasta water.

Finish sauce

Taste and adjust seasoning. Stir in 6 fresh basil leaves (torn) just before taking off heat for brightness.

Add the drained linguine to the skillet with the sauce and meatballs (if your skillet is too small, combine in the pasta pot or a large mixing bowl). Add up to 1/2 cup reserved pasta cooking water to loosen the sauce and toss gently to coat the pasta and meatballs evenly, cooking together 1–2 minutes so the pasta absorbs some sauce.

Divide among 4 plates. Top each serving with a generous sprinkle of 2 tablespoons freshly grated Parmesan and a little chopped parsley. Serve immediately.