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Spaghetti and Meatballs - Everything from Scratch
...in your mind.
Spaghetti and Meatballs - Everything from Scratch

Spaghetti and Meatballs - Everything from Scratch

Ingredients

Meatballs

  • 8 ounces ground beef
  • 8 ounces ground pork
  • 1/4 cup ricotta
  • 1/4 cup shredded Parmesan
  • 1/3 cup pork panko bread crumbs
  • 2 large garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper*
  • 1/2 teaspoon red pepper flakes
  • 1 large egg

Sauce

  • 1 medium yellow onion, diced
  • 3 large cloves garlic, minced
  • One 28-oz can whole peeled tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 1/4 - 1/2 teaspoon red pepper flakes - hey, if you like it hot - make it hot
  • 1 tablespoon sugar
  • 1 tablespoon dried oregano
  • About a teaspoon each of Kosher salt and coarse black pepper to taste - and don't be shy about the salt for sure

Pasta

  • 2 cups all purpose flour
  • 3 large eggs
  • 3/4 teaspoon kosher salt
  • 1/2 tablespoon olive oil

Garlic Confit Toast

  • 1 cup whole, peeled garlic cloves (with the little butt end cut off)
  • Olive oil
  • 1/2 stick softened butter
  • 1/3 - 1/2 cup parmesan
  • 3 tablespoons chopped curly parsley
  • Baguette, sour dough, French - whatever ya got really

Directions

Meatballs

  1. Put all meatball ingredients into a large bowl, and using your hands - mix well
  2. Shape into approximately 24 small, round meatballs - about half the size of a golf ball
  3. Heat a couple tablespoons of olive oil in a medium pot over meat, and carefully add the balls
  4. Cook, turning gently until just browned, about 3 minutes then remove to a plate and set aside
  5. Remove all but a couple tablespoons of oil from the pot

Sauce

  1. Put pot back on the heat, turn to medium and add the onion - cook until just softened, about 4-5 minutes, then add garlic and cook another minute or so - just until fragrant
  2. Add the tomato paste, and stir in well allowing to cook a minute before adding the tomatoes with their liquid, squishing each one with your hand to break it up as you add them
  3. Now add the vinegar, red pepper, sugar and oregano and salt & pepper - stir really well, combining everything
  4. Bring sauce to a boil, then turn down heat, cover and let simmer on low about 30 minutes
  5. Stir sauce well, then add the resting meatballs, keep at a low simmer 15 to 20 minutes

Pasta

  1. Dump the flour into a large mound on your work surface, and make a valley in the middle
  2. Cracks eggs in a small bowl, and then into the middle of the flour, add the salt & oil
  3. Your goal now is to gently beat the eggs in the middle of the flour, then slowly incorporate bits of the flour wall into the middle (watch the video here) - but try not to break the wall. It’s not the worst thing in the world, but keeping it contained will make it much more manageable. Just keep going until it won’t run everywhere and starts becoming a shaggy pile
  4. Now you can start kneading with your hands: get into whatever sort of ball you can, and go for about 10 minutes (watch it here). Feel free to use a little extra flour on the work surface and the dough as you start.
  5. After about 10 minutes, it should become a smooth, beautiful ball, that springs back when you gently poke it with your finger.
  6. Wrap the ball in cling film, and let rest 30-60 minutes
  7. If using a pasta rolling attachment, set the dial to the lowest number
  8. Cut the bll into 1/3’s or 1/4’s and flatten just a bit to about a 1/2 inch oval
  9. Put through the machine 2 times, then fold the edges in (like this) to make it slightly more even
  10. Then continue running through the machine until your desired thinness - either 6 or 7
  11. Now you can switch to whatever shape you want to cut the sheet into, and you’re almost there
  12. When cut, put the pasta onto a plate or baking sheet that’s been lightly dusted with flour, and add a little flour to the top of each pile as you add them so they wont stick
  13. Repeat with remaining pasta

When ready to assemble…

  1. Take some of the meatballs and sauce, and put them into a wide pan, and heat over medium
  2. Bring a large pot of heavily salted water to a boil, and cook the noodles only about a minute and half
  3. Add the pasta directly to the heating sauce, mix well adding a little of the pasta water if you’d like it slightly thinner, then plate
  4. Top with extra parmesan
  5. Garlic Confit Toast
  6. Put the cloves into a small pot, and pour in enough oil to cover
  7. Put on medium, and bring to a light simmer
  8. Cook, about 30 minutes or until just beginning to get light brown
  9. Preheat broiler to high
  10. Drain into a heat proof bowl - but keep the oil! Let it cool, then keep covered in the fridge for a couple weeks and use for anything
  11. When the garlic is cool, put it into a small bowl with the butter, parm, parsley - mix well
  12. Slice baguette and spread with with the buttery goodness
  13. Place under the broiler until golden brown and bubbly
Spaghetti and Meatballs - Everything from Scratch

Spaghetti and Meatballs - Everything from Scratch

Ingredients

Meatballs

  • 8 ounces ground beef
  • 8 ounces ground pork
  • 1/4 cup ricotta
  • 1/4 cup shredded Parmesan
  • 1/3 cup pork panko bread crumbs
  • 2 large garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper*
  • 1/2 teaspoon red pepper flakes
  • 1 large egg

Sauce

  • 1 medium yellow onion, diced
  • 3 large cloves garlic, minced
  • One 28-oz can whole peeled tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 1/4 - 1/2 teaspoon red pepper flakes - hey, if you like it hot - make it hot
  • 1 tablespoon sugar
  • 1 tablespoon dried oregano
  • About a teaspoon each of Kosher salt and coarse black pepper to taste - and don't be shy about the salt for sure

Pasta

  • 2 cups all purpose flour
  • 3 large eggs
  • 3/4 teaspoon kosher salt
  • 1/2 tablespoon olive oil

Garlic Confit Toast

  • 1 cup whole, peeled garlic cloves (with the little butt end cut off)
  • Olive oil
  • 1/2 stick softened butter
  • 1/3 - 1/2 cup parmesan
  • 3 tablespoons chopped curly parsley
  • Baguette, sour dough, French - whatever ya got really

Directions

Meatballs

  1. Put all meatball ingredients into a large bowl, and using your hands - mix well
  2. Shape into approximately 24 small, round meatballs - about half the size of a golf ball
  3. Heat a couple tablespoons of olive oil in a medium pot over meat, and carefully add the balls
  4. Cook, turning gently until just browned, about 3 minutes then remove to a plate and set aside
  5. Remove all but a couple tablespoons of oil from the pot

Sauce

  1. Put pot back on the heat, turn to medium and add the onion - cook until just softened, about 4-5 minutes, then add garlic and cook another minute or so - just until fragrant
  2. Add the tomato paste, and stir in well allowing to cook a minute before adding the tomatoes with their liquid, squishing each one with your hand to break it up as you add them
  3. Now add the vinegar, red pepper, sugar and oregano and salt & pepper - stir really well, combining everything
  4. Bring sauce to a boil, then turn down heat, cover and let simmer on low about 30 minutes
  5. Stir sauce well, then add the resting meatballs, keep at a low simmer 15 to 20 minutes

Pasta

  1. Dump the flour into a large mound on your work surface, and make a valley in the middle
  2. Cracks eggs in a small bowl, and then into the middle of the flour, add the salt & oil
  3. Your goal now is to gently beat the eggs in the middle of the flour, then slowly incorporate bits of the flour wall into the middle (watch the video here) - but try not to break the wall. It’s not the worst thing in the world, but keeping it contained will make it much more manageable. Just keep going until it won’t run everywhere and starts becoming a shaggy pile
  4. Now you can start kneading with your hands: get into whatever sort of ball you can, and go for about 10 minutes (watch it here). Feel free to use a little extra flour on the work surface and the dough as you start.
  5. After about 10 minutes, it should become a smooth, beautiful ball, that springs back when you gently poke it with your finger.
  6. Wrap the ball in cling film, and let rest 30-60 minutes
  7. If using a pasta rolling attachment, set the dial to the lowest number
  8. Cut the bll into 1/3’s or 1/4’s and flatten just a bit to about a 1/2 inch oval
  9. Put through the machine 2 times, then fold the edges in (like this) to make it slightly more even
  10. Then continue running through the machine until your desired thinness - either 6 or 7
  11. Now you can switch to whatever shape you want to cut the sheet into, and you’re almost there
  12. When cut, put the pasta onto a plate or baking sheet that’s been lightly dusted with flour, and add a little flour to the top of each pile as you add them so they wont stick
  13. Repeat with remaining pasta

When ready to assemble…

  1. Take some of the meatballs and sauce, and put them into a wide pan, and heat over medium
  2. Bring a large pot of heavily salted water to a boil, and cook the noodles only about a minute and half
  3. Add the pasta directly to the heating sauce, mix well adding a little of the pasta water if you’d like it slightly thinner, then plate
  4. Top with extra parmesan
  5. Garlic Confit Toast
  6. Put the cloves into a small pot, and pour in enough oil to cover
  7. Put on medium, and bring to a light simmer
  8. Cook, about 30 minutes or until just beginning to get light brown
  9. Preheat broiler to high
  10. Drain into a heat proof bowl - but keep the oil! Let it cool, then keep covered in the fridge for a couple weeks and use for anything
  11. When the garlic is cool, put it into a small bowl with the butter, parm, parsley - mix well
  12. Slice baguette and spread with with the buttery goodness
  13. Place under the broiler until golden brown and bubbly