[ ./recipes/mains/spaghetti-and-meatballs.md ]
★ ITALIAN-AMERICAN · MAINS
Spaghetti &
Meatballs.
SERVES
4
TOTAL
90m
ACTIVE
45m
LVL
MEDIUM
// SUMMARY
Alex's obsessively researched meatball recipe — tender, juicy, and deeply seasoned. The key insights: grind your own beef for texture control, use a panade (breadcrumbs soaked in Greek yogurt) for moisture, and finish with a par-fry plus oven roast for the best crust-to-juice ratio. Served over spaghetti in a simple tomato sauce.
// INGREDIENTS
| 1 | kg | beef (mix of chuck and short rib), ground at home with a fine die |
| 2 | onions, blitzed in a food processor | |
| 150 | g | breadcrumbs (about ¾ cup) |
| 150 | g | Greek yogurt (about ¾ cup) |
| — Splash of buttermilk | ||
| 0.5 | tsp | cumin powder |
| — 1½ tsp cinnamon powder | ||
| 1 | tsp | garlic powder |
| 0.75 | tsp | nutmeg |
| 2 | tsp | dried thyme |
| 1 | tsp | black pepper |
| — 1½ tsp salt | ||
| — Neutral oil for frying | ||
| 2 | cans | (400 g each) whole San Marzano tomatoes |
| 3 | garlic cloves, sliced | |
| 1 | small onion, finely diced | |
| 2 | tbsp | olive oil |
| 1 | tsp | dried oregano |
| — Handful fresh basil | ||
| — Salt and pepper to taste | ||
| — Pinch of sugar (if needed) | ||
| 400 | g | spaghetti |
| — Freshly grated Parmigiano-Reggiano | ||
| — Fresh basil | ||
// METHOD
- 01
Mix breadcrumbs with Greek yogurt and a splash of buttermilk. Let soak for 30 minutes — this panade is the secret to juicy meatballs.
- 02
Combine ground beef, blitzed onions, soaked breadcrumb mixture, and all spices. Mix gently until just combined — don't overwork.
- 03
Shape into golf ball-sized meatballs (about 60–70 g each).
- 04
Heat neutral oil in a large pan to 180°C. Par-fry meatballs for about 30 seconds per side until lightly browned. Transfer to a baking sheet.
- 05
Roast in a preheated oven at 220°C for about 14 minutes until cooked through but still juicy.
- 06
Collect the pan juices — mix them 3:1 with a splash of soy sauce for an umami glaze to drizzle over at the end.
- 07
Heat olive oil in a large saucepan over medium heat. Add diced onion and cook until soft, about 5 minutes.
- 08
Add garlic and oregano, cook for 1 minute.
- 09
Crush the San Marzano tomatoes by hand and add to the pan with their juices. Season with salt, pepper, and a pinch of sugar if needed.
- 10
Simmer on low for 20–25 minutes until thickened. Stir in fresh basil.
- 11
Cook spaghetti in well-salted water until al dente. Reserve 1 cup of pasta water before draining.
- 12
Toss spaghetti with the tomato sauce, adding pasta water as needed.
- 13
Serve spaghetti topped with meatballs, drizzle with the meatball jus, and finish with Parmigiano and fresh basil.
// NOTES
- — Grind your own meat: Alex insists on this. A mix of chuck and short rib gives you the richness of pork without using pork. If you can't grind at home, ask your butcher to grind it on a fine setting.
- — The panade is essential: Breadcrumbs + Greek yogurt soaked for 30 minutes keeps the meatballs incredibly moist.
- — Don't skip the par-fry: The 30-second fry creates a crust that locks in juices before the oven finish.
- — Meatball jus + soy sauce: Sounds unusual but the soy adds deep umami without tasting "Asian."
- — Meat-to-filler ratio: About 2/3 meat to 1/3 fillers (soaked breadcrumbs + onion). This is intentional — it keeps things light and juicy.
// VARIATIONS
- → All-oven method: Skip the par-fry and roast at 220°C for 20 minutes, turning once. Less crispy but still good.
- → Dry-aged beef: Alex uses dry-aged beef fat for extra depth. If you have access, replace some of the regular beef fat.
- → Baked in sauce: After par-frying, simmer the meatballs directly in the tomato sauce for 20 minutes instead of oven roasting.