Spaghetti & Meatballs (Pallottine Abruzese)
Authentic Italian spaghetti with tiny meatballs from Abruzzo.
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- •1 Onion
- •1 Carrot
- •1 Celery stalk
- •3 Garlic clovesWhole
- •Extra virgin olive oilFor cooking
- •Pork ribs
- •Beef chunk
- •1/2 glass White wine
- •Tomato puree
- •Tomato passata
- •3 pinches Salt
- •3 pinches Black pepper
- •Stale bread crumbsSoaked in milk
- •Ground beef
- •Parmigiano ReggianoGrated
- •1 Egg
- •NutmegGrated
- •FlourFor rolling meatballs
- •Spaghetti alla chitarraOr square bronze cut spaghetti
- 1
Heat extra virgin olive oil in a heavy pot and add whole garlic cloves. Let them turn golden, then remove.
5 min
- 2
Add pork ribs and beef chunk to the pot. Sear over high heat until browned.
10 min
- 3
Add onion, carrot, and celery in large chunks. Let them color.
5 min
- 4
Deglaze with half a glass of white wine, scraping the bottom.
2 min
- 5
Add tomato puree, tomato passata, water, salt, and pepper. Simmer for 2-3 hours.
3h 0m
- 6
Prepare meatballs by mixing stale bread crumbs, ground beef, Parmigiano Reggiano, egg, salt, pepper, and nutmeg. Rest in fridge.
30 min
- 7
Shape meatballs to the size of an olive and roll in flour.
10 min
- 8
Boil spaghetti alla chitarra. Fry meatballs in olive oil until golden.
10 min
- 9
Combine half of the meat sauce with meatballs and pasta water. Mix with pasta.
5 min
- 10
Serve with Parmigiano and enjoy.
5 min
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Pizza
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