Spaghetti Con Le Pallottine (Spaghetti With Little Meatballs)

25 MINPrep Time

30 MINCook Time

6Servings

by Giadzy

Photo Credit: Elizabeth Newman

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While spaghetti and meatballs may not be seen as a traditionally Italian recipe, there are regional variations that are indeed steeped in Italian culture. One such example is found in Abruzzo, Italy, where Spaghetti Chitarra originates. The difference with this regional dish from the spaghetti and meatballs we all know and love is the size of the meatballs - these teeny tiny meatballs, called pallottine, are the traditional preparation in Abruzzo. It takes some patience to roll these tiny meatballs, but it's well worth it for such a fun spin on the classic we know and love.

Spaghetti Con Le Pallottine (Spaghetti With Little Meatballs)

Rated 5.0 stars by 1 users

Servings

6 servings

Prep Time

25 minutes

Cook Time

30 minutes

Ingredients

For The Meatballs:

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

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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

For The Sauce And Pasta:

2 tablespoons olive oil
1 teaspoon dried oregano

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3 cloves garlic, smashed and peeled
4 cups (32 ounces) passata or tomato puree

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2-inch Parmesan rind
2 large basil sprigs
3/4 teaspoon salt
1 pound spaghetti chitarra

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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.