We start by preparing the meatballs. To do this, we mix the meat with the egg, garlic and parsley in a bowl, working the dough until it is uniform. We add the breadcrumbs and the spices that you like. I usually add pepper and a mixture of hot spices. A spoonful of barbecue sauce is also very good for it, which gives it a very interesting spicy flavor.
We form the meatballs and we cook them in the oven, putting them 10 minutes at 190º simply by placing them on the tray. After 5 minutes we turn the meatballs so that they are made on both sides evenly. It does not matter that they are not fully cooked because they will finish being made in the sauce.
To make the sauce, fry the finely chopped onion and garlic in a large frying pan. Then we add the chopped celery branch as small as we can and add the tomato concentrate, a glass of red wine and the glass of meat broth, add the spices depending on our tastes and let it cook and reduce for 15 minutes.
To finish the sauce, we add the grated carrot and let cook 5 minutes. Then we reintegrate the meatballs so that they finish cooking another 10 minutes in the sauce and while we cook the spaghetti in a large pot with water and salt. If during the last ten minutes of cooking the meatballs with the sauce, it runs out of liquid, we add a ladle of the cooking water of the pasta.
To serve the dish, we remove the meatballs from the casserole, reserving them separately, drain the pasta when it is cooked and mix it with the sauce, placing the meatballs on the pasta so that they are more or less distributed. We finish by sprinkling grated cheese, black pepper and oregano, and we take it to the table immediately.
MUSSELS SPAGHETTI by Jamie Oliver
With what to accompany the American recipe for spaghetti with meatballs
Is American recipe for spaghetti with meatballs it has all the flavor of the authentic meatballs typical of New York cuisine that you will love if you like the intense and spicy flavors of Italian-American recipes with that touch “hot and spicy“that characterizes them.
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