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Loading ...Who do you think was the first to introduce meatballs for spaghetti? Americans! There is a great variety of tips on how to make meatballs for spaghetti. The first characteristic of this dish is that the meatballs are to be airy: they are supposed to melt in your mouth without making your stomach feel “heavy”.
Here is the instruction on how to make meatballs for spaghetti that will satisfy you completely.
Ingredients (for 4 portions – 24 meatballs each):
For meatballs:
- minced pork – 225g
- a teaspoon of crushed sage
- bacon (not bloated) – 95g
- 2 spoonfuls of grated Parmesan cheese
- 2 spoonfuls of chopped parsley
- fresh white bread without crust – 75g
- 1 egg
- nutmeg
- salt
- freshly ground black pepper
For serving:
- 1-2 spoonfuls of peanut oil (or any other oil without flavor)
- spaghetti –450g
- tomato sauce
- Parmesan cheese
- a few basil leaves
Instructions:
In order to make the meatballs mixture you need to soak the bread with 2 spoonfuls of milk first.
Then you put all the ingredients listed in the section “ingredients for meatballs” into the blender and make the mass homogeneous at the lowest speed.
If you don’t have a blender – chop finely all the ingredients, mix them and stir thoroughly with a fork.
Roll meatballs of walnut size from the mixture. Place all them into a big bowl, cover with plastic film and put into the fridge for 30 minutes – let the meatballs harden.
Preheat the oven to the minimum temperature.
Heat up the frying pan with a spoonful of oil and fry the meatballs on all sides until they have a brownish crust. Put 12 meatballs on a pan each time. The crust will appear in about 4-5 minutes.
After you have fried all the meatballs put them on a plate, cover with foil and place into the oven so that they remain warm.
Boil pasta and heat up tomato sauce. Having drained pasta with the help of a colander pull spaghetti back into the pot.
Pour tomato sauce in the pot where pasta is, stir and then dish out (4 portions). Place meatballs on top of spaghetti, add some Parmesan cheese and decorate it all with some basil leaves.
Congratulations! Now you know how to make meatballs for spaghetti and can surprise your family and friends with a delicious dish.
Helpful tips:
- Make sure you have enough water while boiling pasta. Use a big pot as there must be at least 1 liter of water for 100g of spaghetti.
- You may also add some olive oil into the boiling water, which will make pasta taste and look better.
- Never wash boiled pasta with cold water. What you need to do is to mix it with the warm sauce prepared in advance – spaghetti will not stick together and you will notice the difference.
- When is pasta ready? This is a disputable question. Italians stop boiling it when it is still a little hard, Russians think such pasta to be half-cooked. So everything depends on your taste. But if the recipe says that later you will need to cook pasta in the oven – it is certainly better to have it undercooked.