Spaghetti / Big Meatball Recipe
Recipe information
Make Spaghetti / Big Meatball in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Meatballs
Sauce
Pasta & Finish
Meatballs
1. Prepare meatball mixture
In a large mixing bowl combine the ground beef and ground pork. Add the egg, fresh breadcrumbs, milk, grated Parmigiano-Reggiano, minced garlic, chopped parsley, dried oregano, Kosher salt, and black pepper. Use clean hands or a fork to gently mix until just combined — do not overwork the meat or the meatballs will become dense.
2. Form the big meatball
Shape the mixture into one large meatball about 8–10 ounces (or form one large ball roughly the size of a small cantaloupe half). Compress gently to make sure it holds together. If you prefer a slightly smaller portion, divide into two equal large balls.
3. Sear the meatball
Heat 2 tablespoons olive oil in a large ovenproof skillet or sauté pan over medium-high heat until shimmering. Carefully add the meatball and sear on all sides, turning with tongs, until a deep golden-brown crust forms, about 3–4 minutes per side. This step develops flavor and helps the meatball hold shape.
4. Finish cooking
Once well-browned, remove the pan from the heat and set aside while you prepare the sauce. If your skillet is ovenproof and you prefer finishing in the oven, you can proceed to nestle the meatball into the sauce and braise in the oven (see Sauce / Finish steps). Otherwise, the meatball will simmer in the sauce on the stovetop to finish cooking through.
Sauce
5. Sweat aromatics
In a separate large saucepan (or use the same skillet after removing the meatball if there is room), heat 1 tablespoon extra-virgin olive oil over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and starting to brown at the edges, about 6–8 minutes. Add 2 teaspoons minced garlic and cook 30–60 seconds until fragrant.
6. Build the sauce
Stir in the tomato paste and cook 1 minute to deepen the flavor. Add the crushed tomatoes, dried basil, dried oregano, sugar (if using), 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 cup water or low-sodium chicken broth. Stir to combine and bring the sauce to a gentle simmer.
7. Braise the meatball in sauce
Carefully transfer the seared big meatball into the simmering sauce, nestling it into the surface so it's partially submerged. Lower the heat to maintain a gentle simmer, cover partly with a lid (leave a small gap for steam), and simmer for 25–30 minutes, turning the meatball once halfway through so it cooks evenly. The internal temperature should reach 160°F (71°C). If your skillet is ovenproof and you prefer oven finishing, preheat the oven to 350°F (175°C) and bake the skillet with meatball and sauce for 20–25 minutes instead of stovetop simmering.
8. Adjust seasoning
Taste the sauce and adjust salt, pepper, or a pinch more sugar if the tomatoes are too acidic. Keep sauce warm while you cook the pasta.
Pasta & Finish
9. Cook spaghetti
Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add the dried spaghetti and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti.
10. Toss spaghetti with sauce
Add the drained spaghetti to the warm sauce (off heat) and toss gently to coat, adding a splash of the reserved pasta water if needed to loosen the sauce and help it cling to the pasta. Alternatively, plate the spaghetti and ladle sauce over the top.
11. Serve
Place the spaghetti on a serving plate and position the large braised meatball on top or alongside. Sprinkle with grated Parmigiano-Reggiano, garnish with fresh basil leaves, and add crushed red pepper flakes if desired. Serve immediately.
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