Equipment
Ingredients
meatballs
- 225 g ground pork
- 225 g ground beef
- 1 egg, lightly beaten
- 30 g parmesan, freshly grated
- 1 garlic, minced
- 2 g dried oregano
- 33 g bread crumbs
- 2 g salt
- 1 g black pepper, freshly ground
sauce
- 1 onion, peeled and halved
- 2 garlic, peeled
- 2 g dried oregano
- 14 g butter
- 15 ml olive oil
- 475 ml tomato passata
- 475 ml water
- 1 g sugar, pinch
- 2 g salt
- 1 g black pepper
- 120 ml milk
- 450 g linguine
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 898 kcal
- Protein
- 44 g
- Carbohydrates
- 107 g
- Fat
- 32 g
- Fiber
- 8 g
- Sugar
- 12 g
- Sodium
- 873 mg
- Saturated Fat
- 12 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 138 mg
- Potassium
- 1096 mg
- Calcium
- 263 mg
- Iron
- 8.2 mg
- Magnesium
- 126 mg
- Phosphorus
- 584 mg
- Zinc
- 6.5 mg
- Vitamin A
- 88 mcg
- Vitamin C
- 16 mg
- Vitamin D
- 0.7 mcg
- Vitamin E
- 2.8 mg
- Vitamin K
- 18 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 1.9 mcg
- Thiamin
- 1.65 mg
- Riboflavin
- 0.91 mg
- Niacin
- 15.4 mg
- Folate
- 315 mcg
- Water
- 384 g
Sources: USDA FoodData Central
Method
Combine the ground pork, beef, beaten egg, Parmesan, minced garlic, oregano, bread crumbs, salt, and pepper in a large bowl.
Mix the ingredients gently by hand until just combined, taking care not to overwork the meat.
Line a baking sheet with plastic wrap and form the mixture into 2.5 cm (1-inch) meatballs.
Place the meatballs on the prepared sheet and refrigerate them while you start the sauce.
Puree the onion halves, garlic cloves, and oregano in a food processor until the mixture is smooth.
Melt the butter and olive oil in a wide, deep pan over low heat.
Add the pureed onion mixture to the pan and simmer for 10 minutes, stirring occasionally to prevent browning.
Stir in the tomato passata, water, sugar, salt, and pepper.
Simmer the sauce mixture for 10 minutes.
Mix in the milk and bring the sauce back to a gentle simmer.
Gently submerge the chilled meatballs in the sauce. Do not stir.
Partially cover the pan and simmer for 20 minutes until the meatballs are cooked through (71°C/160°F internally).
Toss the cooked linguine with the sauce in a large bowl, then top with the meatballs and serve.
Chef's Notes
- For tender meatballs, avoid overmixing the meat mixture. Combine ingredients just until they are incorporated.
- Chilling the meatballs before simmering helps them hold their shape and prevents them from breaking apart in the sauce.
- The milk in the sauce not only adds richness but also helps to temper the acidity of the tomatoes, creating a smoother flavor profile.
- Ensure the meatballs reach an internal temperature of 71°C (160°F) to be safely cooked through.
- Don't stir the sauce vigorously once the meatballs are added, as this can cause them to break apart.
Storage
Refrigerator: 3 days — Store pasta and meatballs separately if possible to prevent pasta from over-softening.
Freezer: 2 months — Freeze meatballs in sauce; cook pasta fresh.
Reheating: Heat in a saucepan over medium heat until meatballs reach an internal temperature of 74°C (165°F).
Troubleshooting
Meatballs falling apart in the sauce
Cause: Meat mixture was over-handled or not chilled sufficiently before cooking.
Fix: Handle very gently with a slotted spoon; do not stir the pan.
Prevention: Mix meat until just combined and ensure they are cold when added to the sauce.
Sauce is too thin
Cause: Insufficient simmering time or too much water added.
Fix: Remove meatballs once cooked and simmer the sauce uncovered to reduce.
Prevention: Measure water carefully and maintain a steady simmer.
Cultural Context
Pasta with meatballs is a beloved dish in Italian-American cuisine, evolving from traditional Italian Sunday dinners. While meatballs (polpette) exist in Italy, the American version, often served with a rich tomato sauce and pasta, became a staple, symbolizing home cooking and family gatherings.
