Spaghetti and Mini Meatballs

Dive into the comforting flavors of Mini Meatballs and Spaghetti, a delightful twist on the classic Italian dish! This recipe combines tender mini meatballs made from a savory blend of ground beef and spices with freshly made spaghetti.

The rich tomato sauce, infused with garlic and onion, brings everything together for a satisfying meal that’s perfect for any occasion. Whether it’s a cozy family dinner or a gathering with friends, this dish is sure to please everyone at the table!

Mini Meatballs and Spaghetti

Ingredients:

2 C. of tomato passata

10.5 OZ. of ground beef

1 2/3 C. of Italian 0 flour

1 2/3 C. of remilled durum wheat flour

2/3 C. of grated cheese

1/3 C. of breadcrumbs

4 eggs

Sugar

Nutmeg

Milk

Garlic

White onion

Extravirgin olive oil

Salt

Pepper

Instructions:

Step 1:

Mix the two types of flour together, then add the eggs and knead to form a dough.

Let it sit, covered, for 30 minutes.

Flour the work surface and roll out the dough to create a 2 mm thick sheet.

Step 2:

Roll out the sheet onto the “chitarra” pasta maker and press it against the strings using a rolling pin to create the spaghetti.

Alternatively, pass the sheet through a pasta maker with the appropriate attachment to create the spaghetti.

Spread the pasta out to dry on a tray and sprinkle it with a bit of semolina flour to prevent it from sticking.

Step 3:

For the sauce:

In a saucepan, sauté half a chopped onion and a crushed unpeeled clove of garlic in 3 tablespoons of oil for 2-3 minutes.

Add in the tomato passata, 1/2 cup of water, salt, and a pinch of sugar, and continue cooking for 25-30 minutes.

Soak the breadcrumbs in 1/3 cup milk, then squeeze them out well.

Mix them in with the ground beef and grated cheese, then add a generous grating of nutmeg.

Add salt and pepper and mix well.

Form the mixture into small olive-sized balls.

Step 4:

Sauté them, a few at a time, in a large saucepan with 1/4 cup of hot oil for 1-2 minutes, stirring to let them cook evenly.

Add half the tomato sauce to the meatballs.

Cook the pasta in a large pot of salted boiling water for 4-5 minutes until al dente.

Strain, then add to a pan and cover with the remaining tomato sauce.

Italian Tortellini Soup

Authentic Italian Sunday Gravy

Ceviche

Plate the spaghetti and top with the mini meatballs.

Season to taste with grated Parmigiano cheese and pepper.

Notes:

Flour Types: The combination of Italian 0 flour and remilled durum wheat flour creates a great texture for the pasta. If you can’t find durum wheat flour, you can use all-purpose flour, but the texture may be slightly different.

Pasta Thickness: When rolling out the dough, aim for a thickness of about 2 mm. Thinner pasta cooks faster and absorbs the sauce better, while thicker pasta will be chewier.

Meatball Variations: Feel free to customize the mini meatballs by adding herbs like parsley or oregano for extra flavor. You can also substitute ground beef with ground turkey or chicken for a lighter option.

Breadcrumbs: If you don’t have fresh breadcrumbs, you can use store-bought ones. Just soak them in milk as directed to keep the meatballs moist.

Sauce Consistency: If the tomato sauce is too thick, add a little more water during cooking. For a richer flavor, consider adding a splash of red wine or a teaspoon of balsamic vinegar.

Serving Suggestions: Serve the dish with freshly grated Parmigiano cheese on top, and consider adding a sprinkle of crushed red pepper for some heat.

Storage: Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Make-Ahead: You can prepare the meatballs in advance and freeze them. Just cook from frozen in the sauce for a convenient meal later on.

Nutrition Information:

Frequently Asked Questions:

Can I use store-bought pasta instead of making my own?

Absolutely! Store-bought pasta is a convenient option.

Just cook it according to package instructions, and then follow the rest of the recipe for the sauce and meatballs.

What can I substitute for ground beef?

You can use ground turkey, chicken, or even a plant-based meat alternative.

Just keep in mind that cooking times may vary slightly based on the type of meat you choose.

How can I make this dish gluten-free?

Use gluten-free pasta and substitute the flour in the meatball mixture with a gluten-free alternative, like almond flour or a gluten-free all-purpose blend.

Can I prepare the meatballs ahead of time?

Yes! You can make the meatballs in advance and store them in the refrigerator for up to 24 hours or freeze them for longer storage.

Just cook them in the sauce when you’re ready to serve.

What if I don’t have a chitarra or pasta maker?

If you don’t have a chitarra or pasta maker, you can simply use a rolling pin to roll out the dough and then cut it into thin strips with a knife or pizza cutter to create spaghetti.

How do I know when the meatballs are cooked through?

The meatballs are cooked when they are no longer pink in the center and have reached an internal temperature of 160°F (70°C).

You can cut one open to check or use a meat thermometer for accuracy.

What if my pasta dough is too dry?

If your pasta dough feels dry and crumbly, add a small amount of water or milk, a teaspoon at a time, while kneading until it reaches a smooth and pliable consistency.

How can I prevent my meatballs from falling apart?

Make sure to soak the breadcrumbs in milk before adding them to the meat mixture, as this helps bind the ingredients.

Also, avoid overmixing the meat mixture, as this can make the meatballs tough.

Can I use other herbs and spices in the meatballs?

Yes! Feel free to customize the meatballs with herbs like parsley, oregano, or basil.

Adding crushed red pepper can also give them a nice kick if you like some heat.

How do I keep the spaghetti from sticking together after cooking?

After straining the pasta, toss it with a bit of olive oil to prevent sticking.

Additionally, serve it immediately with the sauce to keep it moist.

If you’re making it ahead of time, you can toss it in a little oil and store it covered until ready to use.