Ingredients:

  • 1 lb ground beef (80/20)
  • 0.5 lb ground pork
  • 1 cup fresh breadcrumbs
  • 0.33 cup whole milk
  • 1 large egg
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • 3 cloves garlic, minced
  • 0.25 cup fresh parsley, chopped
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 28 oz canned San Marzano tomatoes, hand-crushed
  • 3 tbsp extra virgin olive oil
  • 0.5 small yellow onion, finely diced
  • 1 tsp dried oregano
  • 5 leaves fresh basil, torn
  • 1 pinch red pepper flakes
  • 1 lb spaghetti pasta
  • 0.5 cup reserved pasta water

Instructions:

  1. Create the panade: In a large bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until a thick paste forms to ensure meatball tenderness.
  2. Form the meatballs: Add ground beef, ground pork, egg, Parmigiano-Reggiano, minced garlic, and parsley to the panade. Mix gently by hand until just combined. Roll into 1.5-inch spheres and place on a parchment-lined baking sheet.
  3. Oven-roast the meatballs: Preheat oven to 400°F (200°C). Roast the meatballs for 15-20 minutes until a mahogany crust forms and they are cooked through.
  4. Prepare the marinara: While meatballs roast, heat olive oil in a large Dutch oven over medium heat. Sauté diced onion until translucent. Add crushed tomatoes, oregano, and red pepper flakes. Simmer for 20-25 minutes.
  5. Cook the pasta: Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  6. Combine and emulsify: Gently transfer the roasted meatballs into the simmering sauce. Add the cooked spaghetti and the reserved pasta water. Toss for 1-2 minutes over low heat to emulsify the sauce. Garnish with fresh basil.