Spaghetti w Meatballs
Serves 4 - Takes 30 mins
After years of making this classic for my gals I’ve tweaked it to what has become my own family recipe. I think it’s a little richer and fuller than the classic version. I have a feeling your clan will like it too.
500 grams spaghetti
2 Tbsp. olive oil
6 garlic cloves, finely sliced
1 (18-ounce/520 grams) can whole tomatoes
2 Tbsp. balsamic vinegar
1/4 tsp chili flakes (to taste)
2/3 cup (packed) basil leaves
500 gms ground beef
1 cup bread crumbs (I make mine by toasting whole-wheat bread and whizzing it in a food processor. Makes for a better texture)
¼ cup grated parmesan
½ tsp cumin
1/2 cup roughly chopped fresh parsley
1 tsp kosher salt
1/2 tsp freshly ground black pepper
In a heavy bottom pot on medium heat add olive oil, then add garlic, stir until golden but not burnt. Then add tomatoes, crush with your hand as you add them, and balsamic. Add chili flakes, basil leaves and 1 tsp of kosher salt and simmer for 15 mins on low/medium heat with lid on.
Meanwhile, in a large bowl combine all meatball ingredients. Don’t overwork too much or the meat with become gelatinous. Create golf ball sized balls and place in the fridge.
After 15 mins remove lid from sauce and blend with a hand blender. You can use a regular blender also (but if you do add the sauce back to the pot). Check seasoning of sauce, you will likely need more salt. Gently add meatballs to the sauce and cover with lid. Continue to simmer on low to medium heat. Occasionally move meatballs. Simmer for another 10 mins (until meatballs are cooked through).
Meanwhile cook pasta in rolling heavily salted water and strain pasta.
Remove meatballs from sauce. In your pasta pot (now with water removed), over low heat, begin to add sauce to your pasta and toss. Depending on your taste you might not want to add it all. I personally don’t like an overly sauced pasta. Add sauced pasta to a platter, add meatballs, grate generously with fresh parm, sprinkle over fresh parsley, a drizzle of olive oil and cracked pepper.