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Italian Spaghetti with Meatballs

Classic Italian spaghetti served with homemade seared meatballs in a tomato-basil sauce.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 12 oz spaghetti
  • 1 lb ground lean beef
  • 1 slice ciabatta bread
  • milk enough to soak the bread
  • 1/2 cup Parmesan cheese
  • 1 small white onion, minced
  • 1 tbsp fresh thyme leaves
  • 1 egg
  • 2 tbsp finely chopped basil
  • 1 1/2 tsp lemon zest
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp extra virgin olive oil for searing meatballs
  • 2 cans peeled tomatoes, chopped seeds and juice discarded
  • a bunch basil leaves
  • 1 leaf bay leaf
  • 1 clove garlic, gently crushed
  • 2 tbsp extra virgin olive oil for tomato sauce

Instructions

  • Cut the ciabatta slice into small cubes, place in a bowl, cover with milk and let soak until softened, then squeeze out most of the milk.
  • In a large bowl combine the ground beef, minced onion, Parmesan, minced fresh thyme, egg, chopped basil, lemon zest, salt, and black pepper.
  • Add the squeezed ciabatta to the meat mixture and mix until just combined; avoid overworking.
  • Form the mixture into meatballs of about 2 oz each; roll in your hand, then gently press to slightly flatten.
  • Heat 2 tbsp extra virgin olive oil in a very large frying pan over high heat until shimmering, add meatballs without crowding, and sear without moving for about 3 minutes to form a crust.
  • Turn the meatballs and sear the other side about 3 minutes, using juices to baste; when both sides are seared, remove from heat—the meatballs will finish cooking in the sauce.
  • Meanwhile, heat 2 tbsp extra virgin olive oil in a saucepan with the crushed garlic; gently cook the garlic until golden, then discard the garlic.
  • Add the chopped peeled tomatoes, a couple of basil leaves, and the bay leaf to the pan; season with salt, pepper and a pinch of sugar, reduce heat and simmer 10–15 minutes.
  • About halfway through the sauce cooking time, add the seared meatballs to the sauce and continue to simmer until meatballs are cooked through and flavors meld.
  • While the sauce finishes, cook the spaghetti in a large pot of lightly salted boiling water for about 8 minutes or until al dente according to package instructions.
  • Drain the pasta and add it to the pan with the meatball sauce; toss to combine and heat through.
  • Serve immediately topped with grated fresh Parmesan and extra basil leaves if desired.

Equipment

  • Large frying pan
  • Saucepan
  • Large Pot
  • Mixing Bowl
  • Measuring Spoons
  • Wooden spoon or spatula
  • Grater

Notes

  • Soak and squeeze the bread well so meatballs are not soggy.
  • Sear meatballs undisturbed to develop a good crust.
  • Discard the garlic after flavoring the oil to avoid bitter bits.
  • Simmer sauce gently to let flavors meld.