Spaghetti with Meatballs
(2 servings)
In this recipe, I took inspiration from my favorite Italian chef, @chefmaxmariola. I combined—and of course, slightly adapted—two of his amazing recipes: Tomato Sauce and Spaghetti with Meatballs. The tomato sauce with anchovies is so good that I don't make it any other way anymore. But it has to be made with fresh tomatoes, because even high-quality canned ones just don't sit well with my digestion.
And while this spaghetti and meatball recipe might look complicated at first glance, it actually comes together in just a few minutes. The spaghetti I used in the recipe isn't gluten-free. Since I don't have celiac disease, just a gluten intolerance, I allow myself this little "cheat." I only use organic durum semolina spaghetti, though, because the gluten in it behaves differently—it's firmer, less soluble in the digestive tract, and it has a different protein structure (glutenin vs. gliadin). Plus, traditionally made pasta goes through a longer drying process, which also helps with digestion. Give it a try and let me know if it works for you as well.
While the recipe for the spaghetti and sauce is for one person, the meatballs make four servings—perfect for stocking up and freezing. After a work meeting, walk, or gym session, you'll be glad to have them ready to go. They're great with spaghetti, but you can also toss them into soup or mix them into a sauce.
TIP: If frying the meatballs in oil isn't your thing and you prefer a lighter option, bake them in the oven for 25 minutes instead. Lightly brush them with olive oil and flip them halfway through. Since they'll simmer in the sauce afterward, you don't need to worry about them being undercooked. Baking is not only healthier—it's more convenient as well.
INGREDIENTS
MEATBALLS (4 servings)
- 250 g mixed ground meat (beef and pork)
- 1 clove garlic
- Fresh parsley
- Salt
- Ground black pepper
- 100 g day-old bread or white bread
- 100 ml whole milk
- 1 egg
- 1 tbsp grated Parmesan
- 2 tbsp olive oil
TOMATO SAUCE (1 serving)
- 1 tbsp olive oil
- 4 anchovy fillets
- 120 g cherry tomatoes
- Fresh basil
- Ground black pepper
TO SERVE
- 100 g durum wheat (semolina) spaghetti
- Fresh basil
- 1 tbsp grated Parmesan
INSTRUCTIONS
1. In a large bowl, combine the ground meat, milk-soaked and squeezed bread, salt, pepper, minced garlic, finely chopped parsley, egg, lemon zest (from an organic lemon), and grated Parmesan. Mix everything well but briefly with your hands. Shape into small meatballs and quickly fry them in olive oil until lightly browned.
2. Bring a pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente.
3. Meanwhile, prepare the tomato sauce in a saucepan. Sauté anchovies and sliced garlic in olive oil, add a few sprigs of fresh basil and halved cherry tomatoes. After a short sauté, season with black pepper, and gently mash the tomatoes. Add 2–3 tablespoons of the starchy pasta water and let it reduce slightly—it will naturally thicken the sauce.
4. Add the meatballs to the sauce, cover the pan with a lid, and let simmer for 5 to 10 minutes. Then remove the meatballs, stir the cooked spaghetti into the sauce to let it absorb the flavor, and take the pan off the heat.
5. Serve the spaghetti with the tomato sauce and meatballs, sprinkle with grated Parmesan, and garnish with fresh basil.
