Today we’re making spaghetti and meatballs. These meatballs are super tender because of the ricotta addition. The sauce is super flavorful too and the best part is the whole recipe can be made in under 75 minutes! We hope you enjoy this spaghetti and ricotta meatballs recipe!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
SPAGHETTI AND MEATBALLS PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
For The Sauce
1 pound (454g) spaghetti
¼ cup (56g) extra virgin olive oil
8 cloves garlic – sliced
2 small anchovy fillets – optional
½ teaspoon crushed red pepper flakes
½ cup (120g) dry white wine
1 28-ounce (794g) can plum tomatoes – hand crushed or blender pulsed
2 24-ounce (680g per jar) jars passata
salt and pepper – to taste
¼ packed cup basil – hand torn
1 cup (240g) water – optional – For thinning sauce if needed
For The Meatballs
4 slices white bread – ends removed and cubed
1 cup (120g) ricotta
1 pound (454g) ground chuck
1 pound (454g) ground pork
1 cup (100g)Pecorino Romano – grated
½ cup flat-leaf Italian parsley – minced
2 large eggs
2 cloves garlic paste
1 ½ teaspoons kosher salt
½ teaspoon black pepper
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18 Replies to “Spaghetti and Meatballs – The 1 Ingredient You Should NEVER Leave Out”
As I said in the video, I often change up my sauce. It keeps things interesting in the kitchen and I encourage you to experiment often as well. Ricotta makes a very tender meatball and I recommend adding it to your meatballs. I'm pretty sure you will love it. The print recipe and ingredients are linked in the description. As always, thanks so much for liking and sharing our videos!
What a wonderful simple recipe. I have never used Burrata in a meatball before. I', def going to try it now. Thanks.
I prefer the slower paced videos. I enjoy watching you cook, relax and have fun in your kitchen. I still like this one too, just the slower pace is what I prefer.
38 seconds and ingredient(s) spoken 8 times. 7 of those in the first 21 seconds!
Bruh… we got it. You're using ingredients to make some food.
Like, you're like a cook like that's the proverbial like dumb like blonde like…
…or perhaps that family Guy wacky wavy arm flailing tube man salesman
I do enjoy your videos. There are so many recipes I want to try out. I will be making this after I get through my Chef Jean-Pierre stash of spaghetti and meatballs that I have in my freezer. I think this is similar
My favorite meal ever! I give it a 10! ????
Looks amazing, thank you ????
I'm 63 and still eat spaghetti and meatballs like James. Love your channel and have incorporated your recipes with mine thanks for sharing.
James is hysterical! He lowered his rating, but yet he went back for more????.
You say 2 lbs of meat and write 2 lbs, BUT you show what looks like 3 lbs in the video! Please clarify.
Use La Molisana pasta. Is not Mancini, but is way better than De Cecco, and only slightly more expensive (Cents). Ask any italian… ????
The frantic pace of this video makes me nervous watching it. Not sure if it is the just the overly fast paced editing style or maybe if they are drinking too much red bulls – or both… Whatever it is, these sip and feast videos are getting ridiculously too fast paced. I used to be able to write down the ingredients and key steps while watching. With the hurried editing and talking of this, there is no way that is possible anymore. What is next – ditching your relaxing music and adding 150 bpm rave music to match your editing and your talk speed? If you are gearing this to the less than 2 minute attention span of the younger generation, you are losing your long time audience – like myself. Slow down a little. Take a breath. Please.
I add ricotta to meatballs but not the eggs. No turning back. I make a lot of Russian "PELMENI." I have never been happy with the meat filling, and then one day I watched
"Souped Up Recipes" and her tips for ground beef and tender meatballs. She added water and baking soda and mixed mixed mixed in ONE direction. It's game changing and a great tip. I have not used it for Italian meatballs. Yet. I must have missed something … looks like y'all got some new digs! When do we get a tour? Thanks for posting.
Here in Quebec Canada we use mince meat to the sauce
I love ricotta cheese. It just makes the meatballs lighter in the best at pasta.
Just give me every single jarred sauce there is. Wait!… Wait. I worry what you just heard was "Give me a lot of jarred sauces"… What I said was: "Give me every single jarred sauce there is". Do you understand?
The only question is how to store the rest of the anchovies and how long.
Any other good recipes that would use them up? I know that I sound cheap, but waste just offends me.
Thanks for a great channel.
Natural sea salt has 1500+ chemical mineral salts and flavors – than white man bleached white salt – sodium chloride. Thus, less is more with sea salt, having less sea salt vs the higher amount of white salt … and brings out massive flavors of all spaghetti sauce ingredients.
Awesome video! I’ll try it but I love my meatballs browned first!
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