Spaghetti Con Le Pallottine (Spaghetti With Little Meatballs)
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Spaghetti Con Le Pallottine (Spaghetti With Little Meatballs)
Category
Pasta
Servings
6 servings
Prep Time
25 minutes
Cook Time
30 minutes
Author:
Giadzy
Ingredients
- 1 small yellow onion or half of a large onion, very finely chopped
- 2 cloves of garlic, finely chopped
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/2 pound 85% lean ground beef
- 1/2 pound ground pork
- 1 ¼ teaspoon kosher salt
- 1/4 teaspoon grated nutmeg
-
¼ cup olive oil, for cooking
- 2 tablespoons olive oil
-
1 teaspoon dried oregano
- 3 cloves garlic, smashed and peeled
-
4 cups (32 ounces) passata or tomato puree
- 2-inch Parmesan rind
- 2 large basil sprigs
- 3/4 teaspoon salt
-
1 pound spaghetti chitarra
For The Meatballs:
For The Sauce And Pasta:
Instructions
- To make the meatballs, add the onion, garlic, Parmesan cheese, breadcrumbs and egg to a large bowl. Mix to combine. Add the pork and beef along with the salt and nutmeg. Using your hands, finish incorporating the mixture together.
- Slightly wet your hands and begin forming very small meatballs, using a teaspoon measure to form them. You should end up with roughly 100 meatballs.
- In a large nonstick skillet, heat 1/4 cup of oil over medium-high heat. Wait a minute until the oil is hot. Add one meatball to test the heat of the oil; it should sizzle when it hits the pan. Add all of the meatballs and cook undisturbed for about 3-5 minutes, until they are browned on the first side. Using a spatula or wooden spoon, gently jostle the meatballs so the other sides can cook, about 3 more minutes. Remove the meatballs and place on a pan or plate.
- Reduce the heat to medium-low and add 2 more tablespoons of olive oil. Allow the oil to heat up for 30 seconds. Add the oregano and garlic. Stir occasionally and cook for about 2 minutes or until the garlic is just beginning to brown. Add the passata, Parmesan rind, basil and salt and bring to a low simmer over medium-low heat. Maintain a low simmer and cook for 10 minutes, covered with a lid. After 10 minutes, remove the lid and add the mini meatballs and gently coat in sauce, and cook for an additional 5 minutes. Remove the basil, Parmesan rind and garlic cloves. Taste the sauce and add more salt, if necessary.
- Meanwhile, Bring a large pot of salted water to a boil. Add the pasta to the boiling salted water and cook to al dente package instructions, about 12 minutes. Using tongs or a slotted pasta spoon, take the pasta and add it directly to the sauce. Gently toss to coat in the sauce entirely. Serve with extra Parmesan and basil, if desired.
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