Linguini Meatballs Recipe
Linguini pasta, with tomato sauce, garnished with parmesan cheese.
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Ingredients
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Meatballs
Tomato Sauce
Pasta & Garnish
Method
Meatballs
- 1
Soak breadcrumbs
Place the fresh breadcrumbs in a small bowl and pour the milk over them. Let sit 5 minutes until absorbed.
- 2
Mix meatball ingredients
In a large bowl combine ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Gently mix with your hands or a spoon until just combined; avoid overworking to keep meatballs tender.
- 3
Form meatballs
Portion the mixture into 1 1/4-inch meatballs (about 1.5 tablespoons each). You should get approximately 20–24 meatballs. Place formed meatballs on a tray or plate.
- 4
Sear meatballs
Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When shimmering, add meatballs in a single layer (work in batches if needed) and sear until golden brown on all sides, about 2–3 minutes per side. They do not need to be cooked through. Transfer seared meatballs to a plate and set aside.
Tomato Sauce
- 5
Sweat aromatics
Using the same skillet (wipe out if there is excessive fond or add 1 tablespoon extra-virgin olive oil if dry), reduce heat to medium and add 1 tablespoon olive oil. Add chopped onion and cook, stirring occasionally, until translucent, about 5–6 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
- 6
Build the sauce
Stir in the tomato paste and cook 1 minute. Pour in the crushed tomatoes and stir to combine. Add dried basil, dried oregano, sugar (if using), salt, black pepper, and red pepper flakes. Bring to a gentle simmer.
- 7
Simmer with meatballs
Gently nestle the seared meatballs into the simmering sauce. Reduce heat to low, cover partially, and simmer 20–25 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has thickened slightly. Stir gently occasionally to prevent sticking. Taste and adjust seasoning as needed. Tear and stir in fresh basil leaves during the last 2 minutes of cooking.
Pasta & Assembly
- 8
Cook linguini
Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add linguini and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the linguini.
- 9
Combine pasta and sauce
Add the drained linguini to the skillet with the sauce and meatballs (if skillet is not large enough, return sauce and meatballs to the pasta pot). Toss gently to coat, adding reserved pasta water a few tablespoons at a time as needed to loosen and bind the sauce to the pasta (usually 2–6 tablespoons). Cook together 1–2 minutes so flavors marry.
- 10
Serve
Divide linguini and meatballs among warm plates or bowls. Garnish with grated Parmesan cheese, chopped fresh parsley, and a light drizzle of extra-virgin olive oil if desired. Serve immediately.