Changing traditional recipes for the era of tiny households

Ingredients

• 1.5 lb Ground Beef (80 % lean, cold)
• 1.5 lb Ground Pork (adds flavor and juiciness)
• 1 cup Breadcrumbs (plain, preferably fresh)
• 0.5 cup Milk (whole milk for richness)
• 2 large Egg (helps bind the large meatballs)
• 0.5 cup Parmesan Cheese (freshly grated)
• 0.25 cup Fresh Parsley (chopped)
• 4 cloves Garlic (minced)
• 2 tsp Salt (kosher or sea salt)
• 1 tsp Black Pepper (freshly ground)
• 4 tbsp Olive Oil (for browning meatballs)
• 1 large Onion (diced)
• 2 28‑oz cans Canned Crushed Tomatoes (no added salt)
• 2 tbsp Tomato Paste (adds depth)
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 0.25 tsp Red Pepper Flakes (optional, for mild heat)
• 1 lb Spaghetti (dry, durum wheat)
• 4 qt Water (for boiling pasta, salted)

Instructions

1. Prepare the Meatball Mixture

   In a large mixing bowl combine the ground beef, ground pork, breadcrumbs, milk, eggs, grated Parmesan, chopped parsley, minced garlic, salt, and black pepper. Mix gently with hands until just combined; avoid over‑mixing.

   Time: PT15M

2. Shape Large Meatballs

   With damp hands, form the mixture into 2‑inch (about 3‑4 oz) meatballs. You should have roughly 20‑22 meatballs for a 10‑person crowd.

   Time: PT10M

3. Brown the Meatballs

   Heat 2 tbsp olive oil in a large skillet over medium‑high heat. Add half the meatballs in a single layer, being careful not to crowd the pan. Brown, turning occasionally, until a deep golden crust forms, about 7‑8 minutes per batch. Transfer browned meatballs to a plate and repeat with remaining oil and meatballs.

   Time: PT30M

   Temperature: medium‑high

4. Transfer Meatballs to Sauce Pot

   Place the browned meatballs in a large pot (or Dutch oven) and set aside while you build the sauce.

   Time: PT5M

5. Make the Tomato Sauce

   In the same skillet, add the remaining 2 tbsp olive oil and sauté the diced onion over medium heat until translucent, about 5 minutes. Add the minced garlic and cook 30 seconds. Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, and a pinch of salt. Bring to a gentle boil, then reduce to a low simmer.

   Time: PT15M

   Temperature: medium

6. Braise Meatballs in Sauce

   Gently nestle the browned meatballs into the simmering sauce. Cover partially and let simmer on low heat for 2 hours, stirring only once every 30 minutes to prevent sticking. The meatballs will finish cooking and become tender.

   Time: PT2H

   Temperature: low

7. Cook the Spaghetti

   While the sauce is finishing, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, usually 9‑11 minutes. Drain, reserving ½ cup pasta water.

   Time: PT12M

   Temperature: high

8. Combine and Serve

   Add the drained spaghetti to the sauce pot, tossing gently to coat. If the sauce is too thick, stir in reserved pasta water a tablespoon at a time. Serve hot, garnished with extra grated Parmesan and fresh parsley.

   Time: PT5M

Nutrition Facts

Calories

680

Protein

32 g

Carbohydrates

85 g

Fat

22 g

Fiber

5 g