How to Make SPAGHETTI MEATBALLS Like an Italian

By Vincenzo's Plate · 45 min

Ingredients

Instructions

1. Start the sauce: warm 4 tablespoons extra virgin olive oil in a medium pot, then add the diced carrot, celery and half an onion and cook, stirring with a wooden spoon, until softened.
2. Add the passata and stir through, then season with ½ tablespoon rock salt and some pepper.
3. Lower the heat to low, cover and simmer gently for up to 1 hour, stirring now and then.
4. Make the meatballs: season the veal mince with a sprinkle of salt and pepper, then add 2 tablespoons pecorino romano, chopped parsley and 1 egg. Mix with a fork, then with your hands, until moist with no large lumps.
5. Keep your hands moist with a little olive oil, roll small portions of the mixture into 1 cm balls and place them on a plate or tray lined with baking paper.
6. After the sauce has cooked for an hour, remove the lid, stir, then tear in fresh basil leaves by hand and stir through. Turn off the heat.
7. Ladle 3 portions of sauce into a small pot and set aside.
8. Bring a medium pot of water to the boil, add a tablespoon of rock salt and stir to dissolve. Drop in the mini meatballs gently and cook for no more than 1 to 1½ minutes, until they rise to the surface.
9. Lift the meatballs out with a slotted spoon into the small pot of sauce, stir gently and keep on very low heat.
10. Bring a large pot of water to the boil, add a tablespoon of rock salt and let it dissolve. Cook the spaghetti according to packet instructions until al dente.
11. Before draining, reserve a mug of pasta water. Drain the pasta, add it to the large pot of sauce, toss, then add a little pasta water and toss again.
12. Plate the pasta into a large serving bowl and top with the meatballs and sauce.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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OnionEggCheeseCarrotCeleryPecorino cheeseSpaghettiPassata