Spaghetti and Meatballs
A hearty Italian classic: tender homemade meatballs simmered in rich tomato sauce and tossed with spaghetti. Kneading the ground meat by hand and browning it well are the keys to juicy, flavorful meatballs.
Ingredients
Meatballs
- Ground beef120g
- Ground pork80g
- Onion juice1 tbsp
- Garlic juice1 tsp
- Egg yolk1
- Seasoned soy sauce1 tbsp
- SaltA little
- Black pepperA little
- Breadcrumbs1/3 cup
- FlourAs needed
Tomato Sauce & Pasta
- SpaghettiFor 3 servings
- Salt1/2 tsp
- Onion1/2
- Garlic cloves3 fillets
- Button mushrooms5
- Olive oil1 tbsp
- Canned corn2 tbsp
- Tomato1
- Ground pork40g
- Seasoned soy sauce1 tsp
- Tomato sauce1 bottle
- Gochujang (red chili paste)1 tsp
- Pasta water1 cup
- ParsleyA little
- Grated parmesan cheeseAs needed
Directions
- 1
Slice half an onion thinly and soak it in cold water to mellow its sharpness. Score a cross on a ripe tomato, blanch it in boiling water with 1/2 tsp salt, then peel and remove the seeds. Trim the mushroom stems and slice them thin, along with 3 cloves of garlic. Rinse the canned corn twice and drain well.
- 2
Pat the ground meat dry with paper towels to remove excess blood, then mix in all the meatball ingredients except the breadcrumbs until well combined.
- 3
Add the breadcrumbs gradually, checking the mixture's consistency, and knead well. Shape it into one mass and throw it against the bowl about 50 times — this builds the elasticity that makes the meatballs springy.
- 4
Dust an oven-safe dish with a little flour, then arrange the shaped meatballs on top. If the surface looks damp, dust them lightly with a bit more flour.
- 5
Bake at 180°C (350°F) for 18–20 minutes. If using a pan instead, sear both sides of the meatballs in oil, then cover and cook through.
- 6
Prepare the tomato sauce, the ground pork for the sauce, and the pasta water in advance.
- 7
Heat oil in a pan and sauté the onion and garlic until golden brown.
- 8
Boil the spaghetti in salted water (1/2 tsp salt) for about 6 minutes.
- 9
Once the onion turns translucent and golden, raise the heat and add the mushrooms.
- 10
Season with a little salt and pepper and quickly sauté (sear) the mushrooms, then set them aside in a separate bowl.
- 11
Add the ground pork to the hot pan and cook, stirring in 1 tsp seasoned soy sauce.
- 12
Add the tomato sauce, blanched tomato, and corn. For a bit of heat, stir in 1 tsp gochujang or arrabbiata sauce.
- 13
Simmer gently until the sauce thickens.
- 14
Add the cooked spaghetti and adjust the sauce's consistency with pasta water, tossing until the noodles are well coated. Fold in the sautéed onion and mushrooms and the meatballs, then finish with parsley and a pinch of pepper.
- 15
Plate the spaghetti so the meatballs are visible, then sprinkle with grated parmesan cheese to finish.
Tips
A sauce with a little meat and a touch of spice tastes even better. Don't throw out the pasta water — use it to adjust the sauce's consistency. Adding too much breadcrumbs to the meatballs will make them dry, so keep it moderate.