Spaghetti with meatballs
4 servings
40 minutes
Spaghetti with meatballs is an iconic dish of Italian cuisine that combines the tenderness of meat and the rich flavor of tomato sauce. Its history goes back centuries, where meatballs with pasta became a symbol of cozy family dinners. The aroma of garlic and basil fills the home, while creamy ricotta adds softness to the balls. Baked and soaked in sauce, they become perfectly juicy. Served on hot spaghetti covered with thick sauce and topped with fragrant cheese sprinkle, it is not just food but a pleasure that warms the soul and brings people together at one table.
1
Pass the meat through a meat grinder. Add an egg, ricotta, breadcrumbs, olive oil, parsley, and spices to the minced meat. Mix everything and roll into small balls.
- Beef: 500 g
- Chicken egg: 1 piece
- Ricotta cheese: 150 g
- Parsley: 3 stems
- Breadcrumbs: 2 tablespoons
- Olive oil: 2 tablespoons
- Spices: to taste
- Salt: to taste
- Ground black pepper: to taste
2
Place the balls in a baking dish. Bake for 20 minutes at 200 degrees.
3
Make the sauce. Chop two cloves of garlic, sauté a little, add peeled tomatoes and tomato sauce, and simmer for about 10 minutes. Add the cooked meatballs to the sauce and simmer covered on low heat for 15-20 minutes.
- Garlic: 2 cloves
- Plum tomatoes in their own juice: 400 g
- Tomato and basil sauce: 400 ml
- Salt: to taste
- Ground black pepper: to taste
- Spices: to taste
4
Boil spaghetti, place on a plate, pour sauce with meatballs on top, and sprinkle with cheese.
- Spaghetti: 250 g
