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    Home » Recipes » Main Dish Recipes

    Spaghetti con Polpette di Carne (Spaghetti and Meatballs)

    Modified: Jun 29, 2019 · Published: Nov 15, 2013 by Ashley

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    My husband rarely makes requests for dinner, so on the rare occasion that he does, I do my best to make it work. Of course, when he said he had a request for a "simple meal of spaghetti and meatballs", he started laughing, because he realized that I couldn't make just any spaghetti and meatballs, I had to make the best spaghetti and meatballs. I first made this dish back in 2010, and I can't believe I haven't made it since! It's incredibly flavorful, and can be adapted to be made with all one type of meat, or even meatloaf mix (veal/pork/beef). Lidia Bastianich is a master of Italian cooking, so it's no wonder that this is so delicious. Just a word of caution - if you use really good quality red pepper flakes, such as Penzeys, this will have quite a bit of kick, so you may want to ease back on the amount that you use if you don't want it to be too spicy. I also made some of My Favorite Garlic Bread, which was perfect for sopping up the delicious sauce. The sauce does reduce quite a bit while it cooks, so next time, I think I'll double it. This was a wonderful meal that was perfect for the cooler weather we've been having this week.

    Spaghetti con Polpette di Carne (Spaghetti and Meatballs)


    Spaghetti con Polpette di Carne (Spaghetti and Meatballs)

    Lidia's Italian-American Kitchen - Lidia Bastianich

    Makes 6 servings

    For the Sauce:
    Two 35-ounce cans Italian plum tomatoes, (preferably San Marzano) with
    their liquid
    ¼ cup extra virgin olive oil
    1 medium onion, chopped (about 1 cup)
    1 teaspoon crushed hot red pepper
    2 bay leaves
    Salt
    Freshly ground black pepper

    For the Meatballs:
    ½ pound ground pork
    ½ pound ground beef
    1 cup fine, dry bread crumbs
    ⅓ cup freshly grated Parmigiano-Reggiano cheese
    ¼ cup chopped fresh Italian parsley
    2 cloves garlic, peeled and chopped fine
    1 large egg
    1 teaspoon salt
    ¼ teaspoon freshly ground black pepper
    All-purpose flour
    ¼ cup olive oil
    ¼ cup vegetable oil

    1 pound spaghetti
    ⅔ cup freshly grated Parmigiano-Reggiano

    Pass the tomatoes and their liquid through a food mill fitted with the fine disc. Heat ¼ cup olive oil in a 4- to 5-quart pot over medium high heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes. Pour in the tomatoes, crushed red pepper and bay leaves, and season lightly with salt and pepper. Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, 30 minutes.

    Meanwhile, crumble the pork and beef into a mixing bowl. Sprinkle the bread crumbs, ⅓ cup grated cheese, the parsley, and garlic over the meat. Beat the egg with 1 teaspoon salt  and ½ teaspoon black pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don't overmix. Shape the meat mixture into 1-½ inch balls.

    Dredge the meatballs in the flour until lightly but evenly coated. Heat ¼ cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat. Slip as many meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from overbrowning. Remove the meatballs, and repeat if necessary with the remaining meatballs.

    Add the browned meatballs to the tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes.

    Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.

    Drain the pasta and return it to the pot. Spoon in about 2 cups of the tomato sauce, tossing well until the pasta is coated with sauce. Remove from the heat and toss in ⅔ cup grated cheese. Check the seasoning, and add salt and pepper if necessary. Serve the pasta in warm bowls or piled high on a large warm platter. Spoon a little more of the sauce over the pasta, and pass the remaining sauce separately. Pass the meatballs family-style in a bowl, or top the bowls or platter of spaghetti with them.

    Big Flavors Rating: 5 Stars

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    Reader Interactions

    Comments

    1. Dino

      November 15, 2013 at 12:09 pm

      "We should do simple, quick meals once in a while to make things easier for you during the week."

      Request for simple, quick meal: FAILED
      Request for spaghetti & meatballs: OVERACHIEVED

      🙂

      Reply
    2. Mindy

      November 29, 2013 at 9:41 pm

      You're supposed to save recipes like this for special occasions...like when your friend Mindy comes to visit in March. (Not so subtle hint.) 😉

      Reply
      • Ashley

        November 30, 2013 at 1:21 pm

        I will absolutely make this for you when you come visit, my dear! Looking forward to seeing you!

        Reply
        • Dino

          December 01, 2013 at 10:55 am

          And I will absolutely eat them again. Win!

          Reply
    3. Helene Dsouza

      February 23, 2015 at 10:12 am

      Oh my husband is the same, he never requests a meal but if he does I end up cooking double of sheer joy. Your meatballs look very appetizing, we would love it!

      Reply
    4. Food Done Light

      February 23, 2015 at 4:11 pm

      Love the mix of meat in the meatballs. This is my daughter's favorite all time dinner. She would love your version.

      Reply
    5. Miryam Quinn Doblas

      February 23, 2015 at 9:05 pm

      These meatballs look terrific. It has been a long time since I have eaten meatballs. I think I need to put it on the menu for next week!

      Reply
    6. Karen

      February 23, 2015 at 11:39 pm

      I love this! And I have no trouble with quality pepper flakes. The spicier the better!

      Reply

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