The original Spaghetti meatballs :)

Name: The original Spaghetti meatballs :)
Prep time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 600 g of peel tomatoes in juice; 1 onion, chopped; 2 carrots, chopped; ½ celery stalk, chopped; 1 sprig of thyme; ½ red chilly; Extra virgin olive oil; 50 ml of dry white wine; 30 g of butter; Grated cheese (could be pecorino or even Grana Padano); 400 g of minced meat (usually rose veal or beef); 80 g of grated pecorino cheese; 1 egg; Plain flour to dust; Salt, nutmeg and pepper (to taste); 400 gr of 00 flour; 100 gr of durum wheat flour (semolina); 2 whole eggs; 8 egg yolks; Extra flour to dust

18 steps

Prep:1h 30min

In Abruzzo, my region in Italy, there is a traditional meatball spaghetti recipe made with very tiny meatballs and freshly made spaghetti with a squared shape. This is called Chitarra alla Teramana (from the city of Teramo). Truth be told, similar recipes can be found all over the south of Italy. You can even use store-bought spaghetti if you like, no one is judging you :)

Updated at: Thu, 17 Aug 2023 08:04:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories813.4 kcal (41%)

Total Fat31.3 g (45%)

Carbs98.1 g (38%)

Sugars7.9 g (9%)

Protein33.5 g (67%)

Sodium1118.2 mg (56%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Beat the eggs with a fork and incorporate the flour gradually. When the ingredients start to bind together knead by hands with energy. Remember, during this step it is important to stretch and pull your dough while kneading to allow the flour’s gluten to start working and therefore obtain and elastic dough. After a few minutes of working it will slowly come together and result in a smooth and homogeneous dough. As not all eggs are the same, if your dough feels too sticky to your hands, feel free to add a spoon of flour, if too dry and not binding, you can add a touch of egg white left or even a splash of water.

Step 2

When ready, wrap your dough in film and leave to rest for about 30 minutes, this will allow the dough to ‘relax’ and not being too elastic when shaping your pasta.

Step 3

Proceed to roll the dough into pasta sheets. If you have a wooden board great, if you don’t a clean surface will work.

Step 4

Slice the pasta into thick sheets and flatten them with a rolling pin. With the help of a pasta machine, roll the pasta out. (This can also be done by hand using a rolling pin and elbow grease as well). Pass the pasta gradually from the largest setting to the mid settings as it needs to be about 5mm thick.

Step 5

It is a good habit to allow your pasta sheets to dry for 5 minutes on your board before cutting it into any shapes and remember to dust with extra flour only if it feels to wet and humid on your hands.

Step 6

To shape the spaghetti you have to start with a pasta sheet no longer than 30/40 cm, no larger than 20 cm and thicker at least 3 mm.

Step 7

Either use a traditional chitarra instrument if you can get your hand onto one or simply use the cutter provided with the pasta machine.

Step 8

Alternatively, you can attempt patiently to cut by hand using a sharp knife. Fold the sheet on itself from both ends lengthwise and not too tight and stop when the 2 edges meet each other in the middle (do not let the 2 overlap). With a sharp knife cut the rolled sheet into spaghetti trying to keep a squared shape in terms of thickness.

Step 9

Now pass the blunt side of your knife under the sliced ‘spaghetti roll’ and lift them up to allow the spaghetti to open up and separate from each other. Dust with flour and use straight away or keep refrigerated.

Step 10

For the mini meatballs mix the minced meat with the egg and the grated cheese and season with a good pinch of salt, pepper and nutmeg. Knead well until smooth.

Step 11

Now start with the making of the meatballs by rolling little quantities of meat mix in the palm of your hands. They should be between 2 and 4 gr maximum. During the process a little drop of oil on your palms could help a little.

Step 12

Heat a drizzle of oil in a frying pan and fry the garlic until golden. Dust the meatballs with flour and add them to the pan, increase the heat and toss the meatballs gently around the pan. When they start to color, add the butter and a sprig of thyme and let them caramelize for a couple of minutes. Now pour the wine in, let the alcohol evaporate for 1 minute and remove the meatballs from the pan (do not wash the pan).

Step 13

In the same pan add a little olive oil and sweat the chopped onion, carrots and celery for 5 minutes on low heat. Add a pinch of salt and cook for 5 minutes.

Step 14

Now add the tomatoes, and place the meatballs back into the sauce.

Step 15

Simmer gently for about 30/40 minutes or until the sauce has thickened and the tomatoes are broken. Season to taste and get ready to cook the pasta.

Step 16

Drop the chitarra in a large pot of salted boiling water and cook al dent. Drain the pasta but make sure to save a mug of cooking water.

Step 17

Place the pasta into the pan with the sauce and add a drop of pasta water to loosen up the sauce. Stir and toss the pasta in the sauce over medium heat to make sure it is well coated. Remove from the heat and plate.

Step 18

Top with extra grated cheese and enjoy!!