Sundaland Recipes

The delightful flavors of Spaghetti Meatball Abruzzo, a culinary masterpiece that originated in the enchanting region of Abruzzo, Italy. This beloved dish reflects the rich and robust flavors that define the Abruzzese cuisine. 
The roots of this dish can be traced back to traditional Italian recipes that have been passed down through generations. The people of Abruzzo are known for their rich and flavorful culinary practices, and this spaghetti meatball dish is a prime example.As you take your first bite, prepare yourself for an explosion of flavors. The pureed tomatoes, infused with fragrant herbs like basil and oregano, provide a bright tanginess that complements the richness of the meatballs. Each forkful of spaghetti is a symphony of textures and tastes, combining the perfection of the pasta with the satisfying heft of the meatballs. 

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By:Sundaland Recipes Team
Author:

Prep Time:20 Minutes
Cook Time:40 Minutes
Suitable:None
Category:Meal
Origin:Abruzzo, Italy, Europe
Serving:4 Person
Tags:Enchanting, Warmth, Love

Nutrifacts:450 calories
  23 grams fat

Rating:4.3 

To enhance the experience even further, generously sprinkle some freshly grated Parmesan cheese on top, adding its nutty aroma and enhancing the overall flavor profile. Pair this dish with a glass of your favorite red wine and enjoy it alongside a side of crusty bread to soak up every last drop of sauce. 

Ingredients:

• 12 ounces (340g) dried spaghetti
• 1 pound (450g) ground beef
• 1/2 pound (225g) ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 ounces/800g) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Freshly grated Parmesan cheese, for garnish
• Chopped fresh parsley, for garnish

Instructions:

1. In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain, reserving some pasta water, and set aside.
2. In a mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper. Gently mix until well combined. Shape the mixture into small meatballs, approximately 1 inch in diameter.
3. Heat olive oil in a large skillet over medium heat. Add the meatballs to the skillet and cook until browned on all sides, about 8-10 minutes. Once cooked, remove the meatballs from the skillet and set aside.
4. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
5. Pour in the crushed tomatoes and add the dried basil, dried oregano, red pepper flakes (if desired), salt, and pepper. Stir well to combine. Let the sauce simmer for about 20 minutes, allowing the flavors to meld together.
6. Add the cooked meatballs to the sauce and simmer for an additional 10 minutes, ensuring that the meatballs are fully cooked through.
7. To serve, ladle the meatballs and sauce over the cooked spaghetti. Garnish with freshly grated Parmesan cheese and chopped parsley.