Spaghetti with meatballs are a typical first course of American cuisine, which originates from various traditional Southern recipes. For the original recipe, small meatballs are usually used, with which pasta is seasoned in sauce, baked, or in broth. In particular, pasta with meatballs is an Italian-American dish imported by Italian immigrants to the United States, or rather to New York, and consequently has become a very famous recipe worldwide. In my version, I used my pressure cooker meatballs in sauce recipe. A simple first course to prepare and at the same time very tasty, it can also serve as a delicious main course, surely putting everyone in the family in agreement. What do you say, shall we prepare it together? Then follow me in the kitchen because the spaghetti with meatballs in sauce will be ready in a click!
If you are interested in other first course recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 565.24 (Kcal)
- Carbohydrates 33.03 (g) of which sugars 1.06 (g)
- Proteins 35.63 (g)
- Fat 32.35 (g) of which saturated 8.10 (g)of which unsaturated 8.13 (g)
- Fibers 3.10 (g)
- Sodium 1,760.18 (mg)
Indicative values for a portion of 362 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11.3 oz spaghetti
- 10.6 oz ground beef
- 5.3 oz sausage
- 1 clove garlic
- 1.4 oz grated parmesan cheese
- 1 egg
- salt (to taste)
- pepper (to taste)
- chopped parsley (to taste)
- 14.1 oz tomato sauce
- 1.4 oz extra virgin olive oil
- 1/2 onion
Tools
- Pressure Cooker
- High-Edged Saucepan
- Mixing Bowl
- Cutting Board
- Steamer Basket
Steps
First, prepare the meatballs. Place the ground meat in a mixing bowl along with the sausage without the casing and start mixing the two ingredients. Then add the grated cheese, egg, salt, pepper, peeled and crushed garlic with a garlic press, and parsley.
Mix all the ingredients by hand or with a spoon until you get a homogeneous mixture. Then take a bit of the mixture and form meatballs with your hands, about the size of a walnut.
Now cook the spaghetti al dente in plenty of salted water. Clean a small onion or half a large onion and finely chop it. Sauté it in the pot with the oil, then add the tomato sauce. Stir and add the previously prepared meatballs. Adjust the salt and close the pot.
Bring it to full power and from the start of the whistle, cook for 8 minutes. After the cooking time, gradually release the steam and open the pot. Drain the pasta, return it to the saucepan, and add the freshly prepared meatball sauce.
Mix well and serve at the table. The spaghetti with meatballs are ready! Add a bit of grated cheese and some basil leaves if you prefer.
Storage and Tips for Spaghetti with Meatballs
Spaghetti with meatballs are best enjoyed immediately after cooking. You can also store them in the fridge for 1 or 2 days in a container with a lid.
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FAQs for Spaghetti with Meatballs
Can I replace the ground beef with veal?
Yes, of course, you can use ground veal instead of beef.
