- Prep time
- 1:00
- Cook time
- 0:50
- Skill level
- Low
- Serves
- 4-6
Separately, of course, spaghetti and meatballs (or polpette) are commonly found in Italy. Together, they are rarely seen.
But thanks to Italian immigrants in America, this dish has somehow become the poster child for Italian comfort food. And it is just that: incredibly comforting and delicious.
It is possibly my kids' favourite thing that I make for them. I am sure they will eat almost anything if it's on a stick or in ball form.
Here, the meatballs are very simple and lightly flavoured with oregano, nutmeg and plenty of parmesan. The breadcrumbs ensure the mixture stays nice and light.
Tips:
- It's really important to be gentle when rolling the meatballs. You want airy meatballs, not dense at all. I tend to sacrifice perfectly round meatballs in exchange for a better texture. The long-ish simmer in the sauce helps with this, too.
- If you don't have breadcrumbs, simply tear some day-old crustless sourdough and soak it with the milk, then crumble into the mixture.
- Other herbs can be used in addition to, or instead of, the oregano. Parsley, sage and rosemary are all great here.
- This is a wonderful make-ahead meal. It can be kept in the fridge for four-to-five days and also freezes really well. Simply heat and cook the spaghetti just before serving.
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Ingredients
Method
- 1.Make the meatballs by placing the breadcrumbs in a large bowl and covering with the milk. Allow to sit and hydrate for 5 minutes. Add the remaining ingredients and use your hands to mix well. Roll into golf ball-sized balls and refrigerate for 30 minutes to firm up.
- 2.Meanwhile, for the sauce, warm the olive oil in a large saucepan over a low-medium heat. Add the onion, parsley stalks, dried chilli flakes and a pinch of salt. Cook for 8-10 minutes until the onion is soft and beginning to colour. Add the bay leaves and crushed tomatoes along with two cans-full of water. Season with salt and pepper and gently simmer for 30 minutes or until beginning to thicken.
- 3.While the sauce is cooking, heat 1 tablespoon of extra virgin olive oil in a large frying pan over a medium-high heat and cook the meatballs in batches for 2-3 minutes, or until golden. Transfer the meatballs to the sauce and continue to cook for a further 35-40 minutes. If the sauce begins to become too thick, simply top up with a little water.
- 4.Cook the spaghetti in a large saucepan of salted boiling water until just before al dente. Reserve some of the cooking water and transfer the pasta directly to the sauce, gently coating the pasta in the sauce. Continue cooking until the pasta is al dente, adding some of the cooking water if needed to slacken the sauce.
- 5.Serve with plenty of grated parmesan and some basil leaves.
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