Linguine and Beef Meatballs

Indulge in the comforting flavors of Linguine with Beef Meatballs, a classic dish that brings together tender, savory meatballs and a rich tomato and red wine sauce. This recipe combines ground beef, aromatic shallots, and pecorino cheese, all rolled into flavorful meatballs that simmer to perfection.

Paired with al dente linguine and garnished with fresh herbs, this hearty meal is perfect for family dinners or a cozy night in. It’s a delightful way to enjoy a timeless Italian favorite that’s sure to satisfy!

Linguine and Beef Meatballs

Ingredients

For the Meatballs:

200g ground beef

1 shallot, finely chopped

2 cloves garlic, minced

50g pecorino cheese, grated

1 slice sourdough bread, soaked in milk and then squeezed dry

Salt and pepper to taste

Fresh parsley, chopped (about 2 tablespoons)

For the Sauce:

400g can of chopped tomatoes

1 basil stalk (or a few fresh leaves)

2 cloves garlic, minced

150ml red wine

2 tablespoons olive oil

Salt and pepper to taste

Beef fat (optional, for extra flavor)

To Serve:

Chopped parsley

Additional grated pecorino cheese

Fresh basil leaves

Instructions

Prepare the Meatballs:

In a large bowl, combine ground beef, shallot, garlic, grated pecorino, soaked sourdough, salt, pepper, and chopped parsley. Mix until well combined.

Form the mixture into meatballs, about the size of golf balls.

Cook the Meatballs:

In a skillet, heat a bit of olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove them from the pan and set aside.

Make the Sauce:

In the same skillet, add olive oil if needed and sauté the minced garlic until fragrant.

Pour in the red wine and let it simmer for a couple of minutes to reduce slightly.

Add the chopped tomatoes, basil stalk, salt, and pepper. Stir to combine.

Return the meatballs to the skillet, cover, and let simmer for about 20-25 minutes until the meatballs are cooked through.

Cook the Linguine:

While the sauce simmers, cook linguine according to package instructions in a pot of salted boiling water until al dente. Drain and set aside.

Combine and Serve:

Toss the cooked linguine with the sauce and meatballs until well coated.

Serve hot, garnished with chopped parsley, additional pecorino cheese, and fresh basil leaves.

Enjoy your delicious Linguine and Beef Meatballs!

Notes:

Meat Choices: While ground beef is used in this recipe, you can experiment with other meats like ground turkey, pork, or a blend for different flavors.

Soaked Bread: The sourdough soaked in milk helps keep the meatballs moist. You can substitute with any other bread or use breadcrumbs if preferred. Just adjust the amount of milk accordingly.

Herb Variations: Feel free to mix in other herbs like oregano, thyme, or even red pepper flakes for added depth and a hint of spice.

Wine Selection: A good quality red wine enhances the sauce’s flavor. Choose one that you enjoy drinking, as it will directly influence the taste of the sauce.

Cooking Method: If you prefer a lighter version, you can bake the meatballs in the oven instead of frying them. Just place them on a baking sheet and bake at 400°F (200°C) for about 20 minutes.

Make Ahead: This dish can be made in advance. The meatballs and sauce can be stored separately in the fridge for up to 3 days, and the flavors will develop even more when reheated.

Serving Suggestions: Serve with crusty bread for dipping in the sauce, or a simple side salad for a balanced meal. You can also add grated parmesan cheese on top for extra flavor.

Leftovers: This dish keeps well and can be frozen. Just make sure to cool completely before transferring to airtight containers. Reheat gently on the stove or in the microwave.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make the meatballs ahead of time?

Yes! You can prepare the meatballs in advance and either refrigerate them for up to 24 hours or freeze them for longer storage.

Just cook them from frozen, adding a few extra minutes to the cooking time.

What if I don’t have red wine?

If you don’t have red wine, you can substitute with beef broth or stock for a similar depth of flavor.

Alternatively, use grape juice with a splash of vinegar for a non-alcoholic version.

How can I make the sauce thicker?

To thicken the sauce, you can simmer it uncovered for a longer time to reduce the liquid.

Adding a tablespoon of tomato paste can also help achieve a thicker consistency.

Is it possible to make this dish gluten-free?

Absolutely! Use gluten-free pasta and ensure that any breadcrumbs or sauces are certified gluten-free.

This way, you can enjoy the dish without gluten.

Can I use fresh herbs instead of dried?

Yes! Fresh herbs can enhance the flavor.

Use about three times the amount of fresh herbs as you would dried.

For example, if the recipe calls for 1 teaspoon of dried basil, use about 1 tablespoon of fresh basil.

How do I ensure my meatballs stay juicy?

To keep meatballs moist, don’t overmix the ingredients, and consider adding some grated cheese or a bit of milk to the mixture.

Baking them instead of frying can also help retain moisture.

What should I do if my sauce is too acidic?

If your sauce tastes too acidic, you can balance it by adding a pinch of sugar or a small amount of baking soda.

This helps neutralize the acidity.

How can I tell when the meatballs are fully cooked?

The meatballs should reach an internal temperature of 160°F (70°C).

You can use a meat thermometer to check, or cut one open to ensure there’s no pink remaining.

Can I prepare the sauce and meatballs separately?

Yes! You can cook the sauce and meatballs separately and then combine them before serving.

This can make meal prep easier and allows you to store leftovers more conveniently.

What type of pasta works best for this dish?

While linguine is great for this recipe, you can also use spaghetti, fettuccine, or even penne.

Choose your favorite pasta shape based on your preference!