Spaghetti and meatballs is more than just a dish; it's a global icon of comfort food, beloved by families everywhere. While its roots are deeply embedded in Italian-American culinary tradition, its appeal is universal. This recipe brings you a classic, easy-to-make version featuring tender chicken meatballs simmered in a rich, homemade tomato sauce seasoned with fragrant herbs. It's the perfect go-to meal for a busy weeknight, a cozy family dinner, or any time you crave a taste of heartwarming, rustic cuisine. Get ready to create a simple yet unforgettable meal that will have everyone asking for seconds!
Italian-style spaghetti with meatballs.
Ingredients for Italian-Style Spaghetti with Meatballs
- 130 g spaghetti
- 200 g chicken meatballs
- 200 g red tomatoes
- 50 g green onions or leek
- 1 clove of garlic
- 15 g butter
- 15 g olive oil
- ground sweet paprika
- thyme, rosemary, salt to taste
How to Make Italian-Style Spaghetti with Meatballs
Adding spaghetti to boiling water.
Adding chopped onion and garlic to the sauté pan.
Dicing the peeled tomatoes.
For an adult portion, 60-65 g of dry pasta is sufficient. If you are cooking for children, use 45-50 g of spaghetti per serving.
Bring a wide pot of water to a boil and add salt. Place the spaghetti into the boiling water. Cook until al dente, meaning it should be slightly undercooked so it can absorb the sauce. Choose pasta made from durum wheat; it doesn’t get mushy and always turns out delicious.
Pour olive oil into a thick-bottomed sauté pan. Finely chop the leek or green onion. Mince a clove of garlic. Add the chopped onion and garlic to the pan and sauté for a few minutes until soft.
Blanch the ripe red tomatoes in boiling water for a minute, then transfer them to a bowl of cold water. After a couple of minutes, make a small cut in the skin and peel the tomatoes. Dice the peeled tomatoes into small cubes and add them to the pan with the sautéed onions. You can also remove the seeds from the tomatoes if you wish.
Adding a teaspoon of sweet paprika.
Add a teaspoon of sweet paprika, half a teaspoon each of dried thyme and rosemary, or a Mediterranean spice mix. Salt to taste. If the tomatoes are a bit acidic, you can add 1 teaspoon of granulated sugar.
Adding the cooked meatballs to the sauté pan 5 minutes before it's done.
Adding the cooked spaghetti to the pan with the sauce.
Adding a piece of butter.
Cook the sauce over medium heat for 15 minutes. Five minutes before it’s ready, add the fried or steamed chicken meatballs to the pan. Simmer everything together over low heat.
Drain the cooked spaghetti in a colander, reserving some of the pasta water for the sauce. Add the cooked spaghetti to the pan with the sauce and meatballs.
Add a small ladleful of the pasta water to the pan. Add a piece of butter. Mix everything well.
Heating the spaghetti with the sauce and meatballs over medium heat.
Heat the spaghetti with the sauce and meatballs over medium heat. If desired, you can add a little more extra virgin olive oil.
Plating the spaghetti with meatballs and drizzling with sauce.
Plate the spaghetti with meatballs, drizzle with sauce, and sprinkle with finely chopped parsley. Serve immediately.
And there you have it—a beautiful plate of Italian-style spaghetti with meatballs, ready to be enjoyed! This dish is wonderful on its own, but for a truly authentic experience, serve it with a generous sprinkle of freshly grated Parmesan cheese and a side of crusty garlic bread to soak up every last drop of the delicious sauce. Don't be afraid to make a larger batch; leftovers are fantastic the next day as the flavors meld and deepen even more. We hope this recipe brings warmth and joy to your dinner table. Buon appetito!
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