Spaghetti with Meatballs
2 servings
35 minutes
Spaghetti with meatballs is a dish that embodies the coziness of home cooking and the rich flavors of Italian cuisine. Although associated with America, where it gained popularity through Italian immigrants, its roots trace back to Europe. Tender meatballs infused with thyme and rosemary aromas simmer slowly in a rich tomato sauce, absorbing its depth and sweet-sour notes. Al dente spaghetti soak up the sauce, creating a perfect balance of textures. The finishing touch – parmesan – adds zest and sophistication. This dish is perfect for family dinners or friendly gatherings, offering warmth and pleasure in every bite.
1
First prepare the minced meat: place the meat in a deep bowl, season with salt and pepper to taste, add chopped thyme and rosemary leaves, and breadcrumbs. Mix everything well by hand, add an egg, and knead again until homogeneous. Set aside.
- Ground meat: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Fresh thyme: 1 teaspoon
- Fresh rosemary leaves: 1 teaspoon
- Breadcrumbs: 30 g
- Chicken egg: 1 piece
2
Finely chop the onion and garlic. In a pan (preferably wide with high edges), sauté the onion in a small amount of olive oil (1-2 tablespoons) over medium heat for about 4-5 minutes, then add the garlic and sauté for a couple more minutes.
- Onion: 1 piece
- Garlic: 2 cloves
- Olive oil: to taste
3
Meanwhile, cut the tomatoes in half and grate only the flesh on a coarse grater. Add tomato paste to the grated tomatoes, salt it, mix and pour into the pan. Add finely chopped basil leaves to the tomato sauce.
- Tomatoes: 5 piece
- Tomato paste: 5 tablespoon
- Salt: to taste
- Basil: 1 stem
4
While the sauce is boiling, make the meatballs: with wet hands, shape 10 balls about 4 cm in diameter. Place them in the boiling sauce, reduce the heat so the sauce doesn't boil too hard. The meatballs should be half submerged in the sauce. If needed, add a little water to make the sauce slightly thinner. Cook the meatballs covered for 20-25 minutes, turning every 5-7 minutes, until done.
- Tomatoes: 5 piece
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
5
Cook the pasta until al dente (usually one minute less than the package instructions), drain the water and add it to the pan with the sauce. Toss the spaghetti with the sauce, plate it, and sprinkle with parmesan before serving.
- Spaghetti: 200 g
- Grated Parmesan cheese: to taste