Pretty much everyone, young and old, loves Spaghetti and Meatballs – I certainly do! My travels around the world have often left me lying awake at 3am in some strange hotel room pouring over a room service menu and ordering spaghetti and meatballs and inevitably ending up disappointed so I decided to create my own
Most of the time, the meatballs are so dry that you end up choking on them. Or the sauce is so sweet and artificial that the tanginess of a fresh, plump Italian tomato is lost. So after a lot of research from various restaurants and recipes and countless trials and mountains of spaghetti later, I came up with this – a perfectly dense, juicy, lightly spiced meatball with a tangy tomato sauce!
Feel free to leave a comment and rating below!
Spaghetti And Meatballs
Yield 4 Servings
- 350 g (8 oz) Ground Pork
- 350g (8 oz) Spicy Italian Sausage, casings removed
- 85 ml (1/3 cup) Cream
- 85 ml (1/3 cup) Grated Parmesan
- 2 Egg Yolks
- 2 Slices White Bread, crusts removed and cut into cubes
- 2 Garlic Cloves, minced
- 1 tsp Fennel Seeds, coarsely crushed
- 1 tsp Dried Oregano
- 1 tsp Black Pepper
- 1/2 tsp Salt
- 1/4 tsp Baking Soda
- 2 tbsp water
- 1 kg (28 oz can) Crushed Tomatoes
- 450g (15 oz can) Tomato Sauce
- 2 tbsp Extra-virgin Olive Oil
- 1 tbsp Minced Basil
500 g Spaghetti
- For The Meatballs: Preheat an oven to 225C (450F)
- Dissolve baking soda and salt in the water in a large bowl and add pork. Mix gently and let stand for 10 mins.
- In a food processor, pulse the cream, parmesan, egg yolks, bread, garlic, fennel seeds, oregano and black pepper until a paste forms. Then, add the pork and pulse until mixed well.
- Remove half of the pork mix and place in a large bowl. Add sausage meat to the food processor and pulse until mixed well. Transfer the sausage mixture into the bowl with the reserved pork. Mix gently with a wooden spoon until combined.
- Using an ice cream scoop and wet hands, shape the mixture into golf ball size meatballs (about 18 meatballs). Place on an oiled wire rack placed inside a baking tray and bake for 15 mins until brown.
- For the Tomato Sauce: Heat olive oil in a dutch oven over medium heat and cook garlic for 30 secs. Add crushed tomatoes, tomato sauce and 1/2 tsp salt. Bring to boil and simmer on low heat for 10-15 mins until thickened slightly. Stir in basil and season with salt.
- Add meatballs to the sauce and simmer for 10 mins more gently turning the meatballs over in the sauce occasionally.
- Prepare spaghetti according to the package instructions in well salted water. Reserve 200 ml of the water before draining the pasta and returning into pot.
- Toss cooked pasta with 100 ml reserved pasta water and 125 ml sauce. Add more cooking water as needed.
- Transfer pasta to a large serving platter and top with sauce and meatballs. Serve with extra parmesan.
The baking soda/salt soak makes sure that the pork stays nice and moist for extra juicy meatballs.
It's worth while looking for crushed Italian tomatoes in your local supermarket. If you cant find them then crushed normal tomatoes will do. Just be sure to adjust seasoning as required.
Don't grind the fennel seeds into a powder - use a pestle and mortar or the bottom of a frying pan just to crush them enough to break the skins and release the flavour
Serving Size 1 Serving
Amount Per Serving
% Daily Value
Total Fat 32 g
Saturated Fat 10 g
Unsaturated Fat 14 g
Cholesterol 138 mg
Sodium 1450 mg
Total Carbohydrates 88 g
Dietary Fiber 8 g
Sugars 8 g
Protein 34 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.