Classic Spaghetti & Polpette (Meatballs)

A traditional Italian-American spaghetti and meatballs recipe is all about the "sofritto" base and the texture of the meatballs. To get them perfectly tender, we use a "panade" (bread soaked in milk), which prevents the meat from becoming tough.

Ingredients

For the Meatballs:

• 500g organic minced beef
• 50g Fresh Breadcrumbs: Soaked in 3 tbsp milk.
• 1 Egg: Lightly beaten.
• 40g grated Parmesan
• 2 tbsp Fresh Parsley: Finely chopped.
• 1 clove Garlic: Minced.
• Seasoning: 1/2 tsp salt and plenty of black pepper.

For the Sauce & Pasta:

• 400g Spaghetti: (Dried or fresh).
• 2 tins (800g) Plum Tomatoes: Crushed by hand or fork.
• 1 Onion: Finely diced.
• 2 cloves Garlic: Sliced thinly.
• 1 tsp Dried Oregano.
• Fresh Basil: A handful of leaves.

Method

1. Form the Meatballs: In a large bowl, combine the meat, soaked breadcrumbs, egg, Parmesan, parsley, garlic, and seasoning. Mix gently with your hands but don't overwork it, or they will be dense. Roll into golf-ball-sized spheres (you should get about 12–16).
2. Sear: Heat 2 tbsp olive oil in a large pan over medium-high heat. Brown the meatballs in batches until golden on all sides. They don't need to be cooked through. Remove and set aside.
3. Build the Sauce: In the same pan (keep those tasty meat drippings!), sauté the onion until translucent. Add the garlic and oregano for 1 minute.
4. Simmer: Pour in the tomatoes. Bring to a gentle bubble, then nestle the meatballs back into the sauce. Cover and simmer on low for 25–30 minutes. The sauce will thicken and the meatballs will become incredibly tender.
5. While the sauce simmers, cook your spaghetti in heavily salted water until al dente.
6. Toss the pasta directly into the sauce or serve the meatballs and sauce over the top. Finish with fresh basil and more Parmesan.

Pro-Tips

• The Sizzle: If the sauce looks too thick, add a splash of the starchy pasta water before serving; it helps the sauce cling to the spaghetti.
• Tenderness: The milk-soaked breadcrumbs are the secret to that "melt-in-the-mouth" texture. Never skip this step!