Nonna’s Perfect Pasta and Meatballs!
Spaghetti truly refers to the noodles rather than the dish. In Italy this pasta is often served as Sugo Al’ Amatriciana with a red tomato based sauce, fresh herbs, and pork, prepared as a silky carbonara, or often dressed with clams and olive oil. You may be surprised to learn that Spaghetti and Meatballs are not a traditional Italian dish. (Usually polpettes are served separately as a side dish or an appetizer. It wasn’t until somewhere between 1880 and 1920, that Italian Americans created the beloved spaghetti and meatballs as we now know it.) Today, a diner can frequent any Italian restaurant and most certainly order spaghetti with meatballs off the menu.
To me, the best elements of spaghetti are “accessibility” and “togetherness”. Any novice home cook to prepare and share joy and warmth with their friends and family. It is so easy to purchase or assemble a delicious and well rounded spaghetti sauce. A quick trip to the grocery store or the nearest farmers market provides instant access to a number of great sauces. Or if you’re a whiz in the kitchen a few heirloom tomatoes, garlic, onion, and herbs quickly transform into the red zesty flavorful sauce we all love and crave. The real challenge lies in preparing the perfect pasta and ridiculously moist and full-bodied meatball. Well, struggle no more. This, grandmother approved, home crafted pasta and meatball recipe is just what you need to make your pasta dreams to come true.
Prego!
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Time:
Prep: 10 minutes
Cook: 20 minutes
Servings:
Meatballs, 4-6 (Double the meatball recipe for 6+ servings)
Pasta, 6-8
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For the Meatballs
1 pound ground beef
⅓ cup bread crumbs
3 garlic cloves (minced)
4 sage leaves (chopped)
2 Rosemary sprigs (chopped leaves only)
For the Pasta
185 ML (2 Eggs with Water Mixed)
500g all purpose flour
Sauce–your choice. Two recommended options below.
Cherry Tomato & Basil Sauce Organic Sauce
Homemade
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Nutrition per serving:
Calories, 581.28kcal, 29% DV
Total Fat, 20.31g, 29% DV
Carbs, 69.86g, 27% DV
Sugars, 1.11g, 1% DV
Protein, 26.61g, 53% DV
Sodium, 190.22mg, 10% DV
Fiber, 2.79g, 10% DV
Percent Daily Values based on a 2,000 calorie diet.
Health Score: 4.8/10
*Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.
Nutrients in this dish with a positive impact:
Unsaturated Fat, 10g, 20% DV
Fiber, 3g, 10% DV
Protein, 27g, 53% DV
Potassium, 364mg, 10% DV
Magnesium, 40mg
11% DV
Iron, 6mg, 45% DV
For the Meatballs
Step 1
Preheat the oven to 400°F.
Step 2
Finely chop the herbs and garlic and mix with the panko breadcrumbs.
Step 3
In a stand mixer or large bowl, mix the ground meat 1 egg with, 1 teaspoon of garlic, and the herbed panko breadcrumbs until throughly combined.
Step 4
Form the meatball mixture into 2-inch balls and space evenly onto the baking sheet. (This should yield approximately 20 meatballs.) Bake for 15 minutes.
Pasta using a Pasta Maker
Step 1
Add flour to the pasta maker.
Step 2
Add flour to the pasta maker.
Step 3
Start the pasta maker slowly add the liquid while the machine mixes.
Step 4
Cut the extruding pasta to the desired length and set aside. Continue cutting until the machine is completes extruding dough.
Step 5
Portion the dry noodles and store any remaining pasta in the freezer for up to three months. Add the noodle portions to boiling water and boil until soft or al dente.
Without Pasta Maker
Step 1
In a large bowl or on the counter add the flour and make a hallow in the center of the flour.
Step 2
Add egg and water into the center of the hallow.
Step 3
Mix the egg and water together slowly incorporating flour from the edges into the center of the mixture.
Step 4
Mix the dough until it is shaggy and then uniform. Roll the dough out on a flat surface and cut thinly to make pasta noodles.
Step 5
Portion the dry noodles and store any remaining pasta in the freezer for up to three months. Add the noodle portions to boiling water and boil until soft or al dente.