Spaghetti with Beef Meatballs in Tomato Basil Sauce

Ingredients

• 400 g Ground beef (80 % lean)
• 2 slices Stale white bread (cut into cubes, inner side only)
• 100 ml Milk (whole milk, room temperature)
• 1 clove Garlic clove (quarter minced for meat, remainder for sauce)
• ½ tsp Black pepper (freshly ground)
• 1 tsp Salt (plus extra for pasta water)
• 3 tbsp Parmesan cheese, grated (plus extra for serving)
• 6 leaves Fresh basil leaves (3 folded into meat, 3 for garnish)
• 1 large Egg (room temperature)
• 3 tbsp Olive oil (2 tbsp for browning, 1 tbsp finishing)
• 400 g Canned peeled tomatoes (crushed by hand in pan)
• 1 small Red chili (whole, removed before serving)
• 300 g Spaghetti (square‑cut) (dry weight)
• 2 tbsp Extra Parmesan cheese (for serving)

Instructions

1. Soak the bread

   Cut the inner side of the stale bread into small cubes. Place them in a small bowl and pour the milk over them. Let soak for about 5 minutes until softened, then squeeze gently to remove excess milk.

   Time: PT5M

2. Make the meatball mixture

   In the large mixing bowl combine the ground beef, quarter‑minced garlic, black pepper, salt, grated Parmesan, 3 fresh basil leaves (torn), the egg, and the softened bread (squeezed). Mix with hands until just combined – over‑mixing makes meatballs tough.

   Time: PT10M

3. Shape meatballs

   With damp hands form the mixture into small balls about the size of a walnut (≈30 g each). This recipe yields about 12 meatballs, enough for three servings.

   Time: PT5M

4. Brown the meatballs

   Heat 2 tbsp olive oil in the skillet over medium‑high heat until shimmering. Add the meatballs in a single layer, turning occasionally, until they develop a deep golden crust on all sides (about 8 minutes). Sprinkle a pinch of salt midway.

   Time: PT8M

   Temperature: medium‑high

5. Prepare the tomato‑basil sauce

   To the same pan add the remaining quarter of the garlic clove (finely sliced) and the whole red chili. Sauté 30 seconds, then add the canned peeled tomatoes. Mash the tomatoes with the back of a spoon, bring to a gentle simmer and cook for 10 minutes, seasoning with salt and pepper. Remove the chili before proceeding.

   Time: PT10M

   Temperature: medium

6. Par‑cook the spaghetti

   Bring a large pot of water to a rolling boil, add a generous pinch of salt, then add the square‑cut spaghetti. Cook for only 20 seconds – just enough to loosen the strands. Drain and set aside.

   Time: PT2M

   Temperature: boiling

7. Finish pasta in the sauce

   Add the par‑cooked spaghetti to the tomato sauce. Toss gently, adding a splash of the pasta cooking water if the sauce looks dry. Cook together for 3 minutes, allowing the pasta to absorb the sauce and reach al dente. Adjust consistency with more water if needed.

   Time: PT3M

   Temperature: medium

8. Finish the dish

   Turn off the heat. Stir in the remaining 1 tbsp olive oil, fresh basil leaves (torn) and a handful of grated Parmesan for extra creaminess. Taste and adjust seasoning.

   Time: PT2M

9. Plate and serve

   Place the meatballs on a serving plate, pile the sauced spaghetti beside them, drizzle any remaining sauce over the top, and finish with extra Parmesan and a few fresh basil leaves. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

80 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Ground beef: ground pork, ground veal, ground turkey
• Instead of Stale white bread: day‑old baguette, plain breadcrumbs (use less milk)
• Instead of Milk: unsweetened soy milk, almond milk (use less)
• Instead of Garlic clove: garlic powder (1 tsp)
• Instead of Black pepper: white pepper
• Instead of Salt: sea salt, kosher salt
• Instead of Parmesan cheese, grated: Pecorino Romano
• Instead of Fresh basil leaves: flat‑leaf parsley
• Instead of Egg: flax egg (1 tbsp flax + 3 tbsp water)
• Instead of Olive oil: vegetable oil
• Instead of Canned peeled tomatoes: fresh ripe tomatoes, peeled and crushed
• Instead of Red chili: red pepper flakes (½ tsp)
• Instead of Spaghetti (square‑cut): regular spaghetti, pappardelle
• Instead of Extra Parmesan cheese: Pecorino Romano

Equipment Needed

• Large mixing bowl
• Frying pan or skillet (10‑inch)
• Large pot for pasta
• Wooden spoon
• Tongs
• Chef’s knife
• Cutting board
• Colander
• Serving plate or shallow bowl

Critical Steps — Do Not Skip

• Soak the stale bread until fully softened
• Brown the meatballs until a crispy crust forms
• Finish cooking the spaghetti in the sauce for proper flavor absorption

Chef Tips from the Video

• Using day‑old bread gives the meatballs a tender, moist interior.
• Finishing the pasta in the sauce lets the starches bind the sauce to the noodles, creating a glossy coating.
• Keep the meatballs warm on a low heat or covered while the pasta finishes cooking to prevent them from drying out.

Troubleshooting

Storage

Refrigerator: Store sauce and meatballs separately in airtight containers for up to 3 days.

Freezer: Meatballs freeze well for up to 2 months; reheat directly in sauce.

Room temperature: Do not keep cooked pasta or meatballs at room temperature for more than 2 hours.

Make-Ahead Tips

• Shape and freeze the raw meatballs; they can be cooked straight from frozen in the sauce.
• The tomato sauce can be prepared up to 2 days ahead and refrigerated.