Nonna Approved Spaghetti & Meatballs

Name: Nonna Approved Spaghetti & Meatballs
Cuisine: American
Ingredients: 1/2 lb (225 g) ground pork (80/20); 1/2 lb (225 g) ground beef (80/20); 1 slice quality bread, lightly toasted, crust removed; 2 –3 tbsp milk (enough to soak bread); 1 small egg; 1/4 cup finely grated Parmesan or Pecorino; 1 large garlic clove, minced; 1 –2 tbsp fresh parsley, finely chopped; 1/2 tsp fennel seeds, lightly crushed; 1/2 tsp dried oregano; 1/2 tsp freshly ground black pepper; 1 1/2 –2% salt by weight of meat (about 7–9g for 1 lb); Olive oil, for frying; 2 –3 tbsp olive oil; 2 garlic cloves, minced or smashed; 1 can (28 oz) San Marzano tomatoes, pureed; 1 sprig fresh basil (remove before serving); Salt, black pepper, and red pepper flakes to taste; 12 oz spaghetti; Pasta water (reserved); Extra Parmesan, basil leaves, and olive oil for serving

JANDRE @jandrefoodfilms

These are the meatballs my Italian friend’s grandma tried once and said were good — which is good enough for me.

JANDRE @jandrefoodfilms

These are the meatballs my Italian friend’s grandma tried once and said were good — which is good enough for me.

Saved

Ingredients

For the Meatballs
1/2 lb (225 g)ground pork (80/20)
1/2 lb (225 g)ground beef (80/20)
1 slicequality bread, lightly toasted, crust removed
2–3 tbsp milk (enough to soak bread)
1small egg
1/4 cupfinely grated Parmesan or Pecorino
1large garlic clove, minced
1–2 tbsp fresh parsley, finely chopped
1/2 tspfennel seeds, lightly crushed
1/2 tspdried oregano
1/2 tspfreshly ground black pepper
1 1/2–2% salt by weight of meat (about 7–9g for 1 lb)
Olive oil, for frying
2–3 tbsp olive oil
2garlic cloves, minced or smashed
1 can (28 oz)San Marzano tomatoes, pureed
1 sprigfresh basil (remove before serving)
Salt, black pepper, and red pepper flakes to taste
For the Pasta
12 ozspaghetti
Pasta water (reserved)
Extra Parmesan, basil leaves, and olive oil for serving

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Steps

1

Make the Panade – Finely chop toasted bread slice, soak in milk until soft and paste-like.
2

Mix Meatball Base – In a large bowl, combine pork, beef, panade, egg, Parmesan, garlic, parsley, fennel seed, oregano, pepper, and salt. Mix gently until combined.
3

Shape Meatballs – Roll into golf ball–sized portions (about 2 bites each).
4

Brown Meatballs – Heat olive oil over medium-high. Brown meatballs on two sides, then transfer to a plate (they’ll finish cooking in sauce).
5

Start Sauce – Drain excess oil if needed, sauté garlic briefly, then add tomatoes, basil, salt, pepper, and red pepper flakes. Simmer 5–10 minutes.
6

Simmer Meatballs – Add meatballs to sauce, cover partially, and simmer 30 minutes until cooked through (160°F internal temp). Add water as needed to keep sauce from thickening too much.
7

Cook Pasta – Boil spaghetti in salted water until al dente. Reserve 1 cup pasta water.Add spaghetti to a shallow pan with some sauce, plus a few spoonfuls of pasta water. Toss until sauce clings to pasta.
8

Serve – Plate pasta, add meatballs, extra sauce if desired, a drizzle of olive oil, Parmesan, and fresh basil.