Spaghetti and Meatballs

debug

Ingredients

Equipment

Medium-sized bowl
Large cookie scoop
Small sheet tray
Large sauté pan
Plate
Tongs
Shallow bowl

Directions

Toss everything together until evenly coated.
Chop 1 pound of ham (or Mortadella) finely and place in a medium-sized bowl.
Add 1 pound of ground beef, 1 teaspoon finely ground fennel seed, 1.5 teaspoons fine sea salt, 3 finely chopped garlic cloves, 1/4 cup fresh grated Pecorino or Parmesan cheese, and freshly cracked black pepper to taste to the bowl. Mix to incorporate.
Add half a cup of panko breadcrumbs and one whole egg to the bowl.
Mix together and knead for about 1 minute until emulsified and tacky.
Using a large cookie scoop, scoop out meat mixture onto a small sheet tray, making 20 meatballs.
Heat a large sauté pan over medium-high heat with enough oil to coat the bottom of the pan.
Sear the meatballs in the pan for about 2 minutes, flipping to sear all sides until browned.
Transfer the meatballs to a plate and reduce heat to medium.
Add 4 thinly sliced garlic cloves to the pan and sauté for about a minute until fragrant.
Add 1 teaspoon of red pepper flakes and sauté for 30 seconds.
Add a 128-ounce can of crushed tomatoes and stir everything together. Season to taste with salt and a pinch of sugar.
Add the meatballs back into the pan and bring to a simmer over medium heat.
Reduce heat to medium-low and simmer for 5 to 8 minutes.
Halfway through simmering, add one bunch of lightly bruised basil.
Continue cooking until meatballs are cooked through and sauce is slightly reduced.
Ensure the sauce is seasoned perfectly with salt to taste.
Prepare spaghetti according to package instructions, cooking until al dente.
Use tongs to transfer cooked spaghetti directly from the pot to the sauce and meatballs.
Add a small amount of pasta water to the sauce to achieve desired consistency.
Place a portion of the spaghetti and meatballs on a shallow bowl or plate.
Top with additional sauce and at least four meatballs per plate.
Optionally, garnish with fresh grated Pecorino or Parmesan cheese and chiffon fresh basil before serving.