Spaghetti W / Big Meatball Recipe
Make Spaghetti W / Big Meatball Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Tomato Sauce
Pasta & Serving
Method
Meatballs
- 1
Soak breadcrumbs
In a small bowl, combine the fresh breadcrumbs and whole milk. Stir and let sit 5 minutes until absorbed and slightly soggy.
- 2
Mix meatball ingredients
In a large mixing bowl, add ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, chopped parsley, minced garlic, dried oregano, 1.25 tsp salt, and 0.75 tsp black pepper. Use your hands or a fork to gently combine until just uniform — avoid overworking which can make meatballs dense.
- 3
Form meatball
Divide the mixture and form one large meatball about 6–8 ounces (roughly the size of a softball). For an even cooking surface, make the meatball compact but not overly compressed and smooth the exterior with your hands.
- 4
- 5
Finish cooking (simmer)
After searing, reduce heat to medium-low and proceed to nestle the meatball into the tomato sauce in the skillet (see Sauce directions). Simmer gently, covered, for 25–30 minutes until the internal temperature reaches 160°F (71°C). Spoon sauce over the meatball occasionally while it simmers.
Tomato Sauce
- 6
Sweat aromatics
In a medium saucepan or the same ovenproof skillet (after removing meatball to sear if necessary), heat 1 tbsp extra-virgin olive oil over medium heat. Add the finely chopped onion and cook 5–6 minutes until translucent and soft. Add 2 cloves minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn’t burn.
- 7
Build sauce
Stir in 1 tbsp tomato paste and cook 1 minute to deepen the flavor. Pour in the 28 oz crushed tomatoes, add 1 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp sugar (optional), 3/4 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Stir to combine and bring to a gentle simmer.
- 8
Simmer
Reduce heat to low and simmer uncovered for 12–15 minutes to meld flavors and thicken slightly. Taste and adjust seasoning. Stir in the fresh basil leaves in the last 1–2 minutes of simmering.
- 9
Combine with meatball
If you seared the meatball in a separate skillet, transfer the meatball into the simmering sauce. If you seared it in the same skillet, simply continue with the meatball nestled in the sauce. Cover and simmer gently for 25–30 minutes, spooning sauce over the meatball occasionally, until cooked through.
Pasta & Serving
- 10
Cook spaghetti
Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 12 oz spaghetti and cook according to package directions until al dente (typically 8–10 minutes). Reserve 1/2 cup of pasta cooking water, then drain the spaghetti.
- 11
Toss spaghetti with sauce
Add drained spaghetti to the skillet with a few ladlefuls of tomato sauce and 2–3 tbsp reserved pasta water. Toss gently to coat, using more cooking water as needed to achieve a glossy, clingy sauce. If the meatball is in the skillet, position it on top of the spaghetti for serving.
- 12
Plate and garnish
Divide spaghetti among 2 dinner plates. Place the big meatball on top of the spaghetti (or slice it and arrange over pasta). Spoon extra sauce over everything. Sprinkle 1/4 cup grated Parmesan and 1 tbsp chopped parsley across the plates. Serve immediately.
