Homemade Spaghetti and Meatballs
Homemade Spaghetti and Meatballs
Ingredients
For the Meatballs
- 1 pound ground beef
- 1 shallot, chopped
- 3 garlic cloves, minced
- 1 egg
- 1/4 cup bread crumbs
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons olive oil, for frying
- 24 ounces marinara sauce
For the Fresh Spaghetti
- 6 1/2 ounces 00' flour
- 2 eggs, large
- 1 teaspoon olive oil, plus more for serving
- 1/2 teaspoon salt
For Serving
- 1/2 cup Parmesan cheese, freshly grated, as needed
- 4 fresh basil leaves, for garnish
Instructions
- 1
Prepare the meatball ingredients: Peel and finely chop the shallot. Peel and mince the garlic cloves. Chop the fresh parsley.
⏱️ 10 min
- 2
In a large bowl, combine the ground beef, chopped shallot, minced garlic, chopped parsley, bread crumbs, egg, salt, and black pepper. Grate the Parmesan cheese directly into the bowl. Mix all ingredients thoroughly by hand until well combined.
⏱️ 10 min
- 3
Form the mixture into individual meatballs, rolling them between your palms to create uniform spheres. Set aside.
⏱️ 10 min
- 4
Prepare the spaghetti dough: In a separate large bowl, combine the 00' flour and 2 eggs. Mix with a fork or your hands until a shaggy dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until it is smooth and elastic. Cover the dough with plastic wrap and let it rest for 15 minutes.
⏱️ 20 min
- 5
While the dough rests, begin cooking the meatballs. Heat 2 tablespoons of olive oil in a large pot or deep pan over medium-high heat. Carefully place the formed meatballs into the hot oil, ensuring not to overcrowd the pan. You may need to work in batches.
⏱️ 5 min
- 6
Brown the meatballs on all sides, about 2-3 minutes per side. Once browned, reduce the heat to low, pour the marinara sauce over the meatballs, and cover the pot with a lid. Simmer for 20 minutes, or until the meatballs are cooked through.
⏱️ 25 min
- 7
Roll and cut the spaghetti: Attach a pasta roller attachment to a stand mixer. Divide the rested pasta dough into 4 equal pieces. Flatten one piece of dough and feed it through the widest setting of the pasta roller. Fold the dough in half or thirds and feed it through again. Repeat, gradually narrowing the roller setting, until the dough is thin enough for spaghetti (usually setting 5 or 6).
⏱️ 10 min
- 8
Switch to the spaghetti cutter attachment. Feed the thin pasta sheets through the cutter to create spaghetti noodles. Hang the fresh spaghetti noodles on a pasta drying rack or lay them lightly floured on a baking sheet to prevent sticking while you finish the rest of the dough.
⏱️ 5 min
- 9
Bring a large pot of salted water to a rolling boil. Add the fresh spaghetti noodles to the boiling water and cook until al dente, typically 2-4 minutes for fresh pasta. Do not overcook.
⏱️ 5 min
- 10
Drain the cooked spaghetti. Return it to the pot and add 1 teaspoon of olive oil, tossing gently to prevent the noodles from sticking together.
⏱️ 2 min
- 11
To serve, arrange a portion of the cooked spaghetti on a plate. Spoon the meatballs and marinara sauce generously over the spaghetti. Grate fresh Parmesan cheese over the entire dish and garnish with a fresh basil leaf.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Spaghetti and Meatballs
For the Meatballs
- 1 pound ground beef
- 1 shallot, chopped
- 3 garlic cloves, minced
- 1 egg
- 1/4 cup bread crumbs
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons olive oil, for frying
- 24 ounces marinara sauce
For the Fresh Spaghetti
- 6 1/2 ounces 00' flour
- 2 eggs, large
- 1 teaspoon olive oil, plus more for serving
- 1/2 teaspoon salt
For Serving
- 1/2 cup Parmesan cheese, freshly grated, as needed
- 4 fresh basil leaves, for garnish
Instructions
- 1
Prepare the meatball ingredients: Peel and finely chop the shallot. Peel and mince the garlic cloves. Chop the fresh parsley.
⏱️ 10 min - 2
In a large bowl, combine the ground beef, chopped shallot, minced garlic, chopped parsley, bread crumbs, egg, salt, and black pepper. Grate the Parmesan cheese directly into the bowl. Mix all ingredients thoroughly by hand until well combined.
⏱️ 10 min - 3
Form the mixture into individual meatballs, rolling them between your palms to create uniform spheres. Set aside.
⏱️ 10 min - 4
Prepare the spaghetti dough: In a separate large bowl, combine the 00' flour and 2 eggs. Mix with a fork or your hands until a shaggy dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until it is smooth and elastic. Cover the dough with plastic wrap and let it rest for 15 minutes.
⏱️ 20 min - 5
While the dough rests, begin cooking the meatballs. Heat 2 tablespoons of olive oil in a large pot or deep pan over medium-high heat. Carefully place the formed meatballs into the hot oil, ensuring not to overcrowd the pan. You may need to work in batches.
⏱️ 5 min - 6
Brown the meatballs on all sides, about 2-3 minutes per side. Once browned, reduce the heat to low, pour the marinara sauce over the meatballs, and cover the pot with a lid. Simmer for 20 minutes, or until the meatballs are cooked through.
⏱️ 25 min - 7
Roll and cut the spaghetti: Attach a pasta roller attachment to a stand mixer. Divide the rested pasta dough into 4 equal pieces. Flatten one piece of dough and feed it through the widest setting of the pasta roller. Fold the dough in half or thirds and feed it through again. Repeat, gradually narrowing the roller setting, until the dough is thin enough for spaghetti (usually setting 5 or 6).
⏱️ 10 min - 8
Switch to the spaghetti cutter attachment. Feed the thin pasta sheets through the cutter to create spaghetti noodles. Hang the fresh spaghetti noodles on a pasta drying rack or lay them lightly floured on a baking sheet to prevent sticking while you finish the rest of the dough.
⏱️ 5 min - 9
Bring a large pot of salted water to a rolling boil. Add the fresh spaghetti noodles to the boiling water and cook until al dente, typically 2-4 minutes for fresh pasta. Do not overcook.
⏱️ 5 min - 10
Drain the cooked spaghetti. Return it to the pot and add 1 teaspoon of olive oil, tossing gently to prevent the noodles from sticking together.
⏱️ 2 min - 11
To serve, arrange a portion of the cooked spaghetti on a plate. Spoon the meatballs and marinara sauce generously over the spaghetti. Grate fresh Parmesan cheese over the entire dish and garnish with a fresh basil leaf.
⏱️ 3 min