Pasta with Polpetta (Meatballs)
A comforting Italian classic, Pasta with Polpetta features tender, juicy meatballs simmered in a rich tomato sauce, served over perfectly cooked pasta. This homemade dish is packed with flavor and made with love.
Equipment
- Large mixing bowl
- Large skillet or frying pan
- Wooden spoon
- Large pot for boiling pasta
- Strainer
- Tongs or serving spoon
Ingredients
For the Meatballs:
- 1 lb ground beef or a mix of beef and pork
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic minced
- 2 tbsp fresh parsley chopped
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil for frying
For the Tomato Sauce:
- 2 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 1 can 14 oz tomato sauce
- 1 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes optional
- 1 tsp sugar optional, to balance acidity
For the Pasta:
- 12 oz spaghetti or your preferred pasta
- Water for boiling
- 1 tsp salt
- Garnish:
- Fresh basil chopped
- Grated Parmesan cheese
Instructions
Step 1: Prepare the Meatballs
- In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, parsley, oregano, salt, and black pepper. Mix gently until combined, then shape into evenly sized meatballs.
- Tip: Wet your hands slightly before rolling to prevent sticking.
Step 2: Cook the Meatballs
- Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 6-8 minutes. Remove from the skillet and set aside.
- Tip: Don’t overcrowd the pan; cook in batches if necessary.
Step 3: Make the Tomato Sauce
- In the same skillet, heat olive oil and sauté the onion until soft and translucent. Stir in garlic and cook for another minute. Add crushed tomatoes, tomato sauce, tomato paste, basil, oregano, salt, black pepper, and red pepper flakes. Stir well and bring to a simmer.
- Tip: Let the sauce cook for at least 20 minutes to allow the flavors to meld together.
Step 4: Simmer the Meatballs in the Sauce
- Return the meatballs to the sauce, cover, and let them simmer for about 15-20 minutes, stirring occasionally.
- Tip: Simmering in the sauce enhances the flavor and keeps the meatballs juicy.
Step 5: Cook the Pasta
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
- Tip: Reserve ½ cup of pasta water to adjust sauce consistency if needed.
Step 6: Assemble and Serve
- Plate the pasta and spoon the meatballs and sauce over the top. Garnish with fresh basil and grated Parmesan cheese.
- Tip: Toss the pasta with a bit of the sauce before serving to coat it evenly.
Notes
You can use gluten-free breadcrumbs and pasta for a gluten-free version.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
For a leaner version, use ground turkey instead of beef and pork.
Enjoy your homemade Pasta with Polpetta!
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
For a leaner version, use ground turkey instead of beef and pork.
Enjoy your homemade Pasta with Polpetta!