Neapolitan Spaghetti and Meatballs 

A True Italian Classic

This recipe is actually quite simple: Step one is to get the tomato sauce going, step two is to make the meatballs. Then, simmer the meatballs in the sauce (while you make garlic bread if you like!). Serve over your pasta of choice, but spaghetti is traditional of course!

Bonus Round: Garlic Bread Recipe Included!

Last Updated: 09/29/2024

STEP ONE: GET THE TOMATO SAUCE GOING

Ingredients: Tomato Sauce 

1. 1/4 cup olive oil, or however much you need to coat the bottom of the pan you’re using 
2. 2 large shallots or 1 onion, peeled and halved, root in tact 
3. 5-6 cloves garlic, thinly sliced longwise
4. Basil sprig 
5. Thyme sprig 
6. Bay leaf 
7. Oregano sprig 
8. Pinch Chile flakes 
9. Orange peel
10. 1 6oz can tomato paste
11. Whole plum tomatoes (28oz can) 

Instructions: Tomato Sauce

1. Put all ingredients except tomatoes and tomato paste (ingredients 1-9) into a cold pot or sauté pan 
2. Turn heat on to medium-low. You want to bring all the ingredients up to temp SLOWLY to infuse the oil, but you don’t want stuff to brown too much 
3. Once oil is infused and things are sizzling gently (15 or so minutes), add your tomato paste and sauté until well incorporated.
4. Crush whole tomatoes by hand, and add to the pot 
5. Fill empty can half way with water and slosh around to capture juices and add to the pot 
6. Stir, and allow to simmer on low, stirring occasionally and adding a little water here and there as needed while you make the meatballs (key thing is don’t let it burn on the bottom of the pan!)

STEP TWO: MAKE THE MEATBALLS

Ingredients: Meatballs 

1. 2 lbs ground meat (I like 1lb each beef and pork) + Panade (below) + Aromatics (below)
2. 2 eggs
3. 1/2 cup heavy cream
4. 1 cup panko 
5. 1 tsp kosher salt 
6. Umami Bomb – at least three of the following, smushed together in a small bowl:
   • 1 tablespoon miso paste
   • 1 tablespoon anchovy paste
   • 1 tablespoon soy or Worcestershire sauce
   • 1 head roasted garlic, squeezed
   • 1 teaspoon MSG
7. Around 2 tablespoons-ish parsley, finely chopped 
8. 4 -6 cloves garlic, grated, pressed, or finely minced (use fresh here)
9. 1 teaspoon Oregano 
10. 1/4 teaspoon Nutmeg 
11. 1 teaspoon Thyme 
12. 1/2 teaspoon dried red pepper flakes 
13. 1/2 teaspoon Orange Zest (optional)
14. 1/2 cup grated Parmesan or Cotija Cheese 

Instructions: Meatballs

1. Preheat oven to 500°F
2. Mix panade ingredients (eggs, heavy cream, panko, & umami bomb) together and let sit for 20 or so minutes while you prep everything else. It’ll start soupy, but ultimately after the breadcrumbs absorb the liquid it’ll be more like a paste 
3. Mix aromatics together in a small bowl: parsley, grated garlic, oregano, nutmeg, thyme, red pepper flakes, orange zest (if using), parmesan cheese
4. Once panade is nice and pasty and breadcrumbs have absorbed most of the liquid, Mix the ground beef/pork, aromatics, and panade together in a large bowl by hand. Make sure everything is well mixed, but try not to overmix too much. Form into meatballs; I like mine big but go for whatever size makes you happy 
5. Spray a cookie sheet with cooking spray (or drizzle with oil) – line with aluminum foil for easy clean up
6. Place meatballs on baking sheet or cookie tray; place in 500°F oven for 3-5 minutes until browned
7. Remove from oven; add to sauce and allow to cook through, 30 – 45 minutes 

Serve with 1lb spaghetti noodles (cook according to package directions); sprinkle with more grated cheese and garnish with freshly torn basil, if you like.

Bonus: Garlic Bread!

Ingredients

1. 1 (8 tablespoons) stick butter, softened at room temperature
2. Approximately ¼ cup mayo (trust me)
3. 3 tablespoons fresh parsley, finely minced
4. 1 tablespoon olive oil
5. ¼ cup Parmesan cheese
6. 5 (or more) cloves garlic, grated on a Microplane
7. 1 loaf crusty French bread (or Ciabatta – pictured – or whatever you’ve got laying around)

Instructions

1. Preheat oven to 500°F
2. Mix ingredients 1 – 6 together in a medium bowl until well combined
3. Spread garlic spread all over bread, cut side up, careful not to neglect the edges
4. Spray a cookie sheet with baking spray, or grease it well
5. Place bread, spread side up, on the cookie sheet
6. Bake garlic bread until toasty and golden brown – about 4-5 minutes. (Note: Watch it like a f*cking hawk – once it begins to brown, it’ll go from perfect to incinerated in like 1/2 a second – this is not the time to walk away or try to go do dishes or something!)