Spaghetti all'amatriciana with meatballs
Ingredients- 1 onion (grated)
- 3 cloves garlic
- ½ cup parsley
- ½ cup Parmesan
- ½ cup breadcrumbs
- 1 egg
- 2 tbsp ketchup
- pinch red pepper flakes
- ½ lb ground beef
- ½ lb ground veal
- 6 oz pancetta
- 1 onion (sliced thin)
- 2 cloves garlic
- pinch red pepper flakes
- 14-oz crushed tomatoes
- 1 lb spaghetti
Instructions- Mix all ingredients up to the ground meat.
- Gently mix in the ground meat with hands and form into around 16 meatballs.
- Bake for 15 min at 400°F.
- Sauté the pancetta.
- Add the onions and garlic.
- Add the tomatoes, red pepper flakes, salt and pepper.
- Simmer and allow to reduce (about 15 min).
- Mix spaghetti, sauce and meatballs. Add parsley and Parmesan to taste.
Notes- The meatballs were a bit soggy and not meaty enough. Increase the proportion of meat, and be sure to strain the liquid from the onion and garlic.
- Grating the onion and garlic is wet and messy. Better to finely chop.
Source
