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Creamy spaghetti and jumbo meatballs with two sauces
Cream sauce or tomato sauce? Now, you don't have to choose with this spaghetti recipe.
YIELDS
2
Ingredients
Jumbo Meatballs
- 1 lb (454 g) ground beef
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 eggs
- 1/4 cup milk
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup fresh parsley, chopped
- 1/2 cup breadcrumbs
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
Red Wine Pomodoro
- 1/2 medium onion, diced finely
- 2 cloves garlic, minced
- 1/2 cup red wine
- 1 cup tomato passata ( Tomato purée)
- Salt and freshly ground pepper to taste
- Drizzle of extra virgin olive oil, for pan
Parmesan cream sauce
- 1/2 cup Gruyère, grated
- 1/2 cup Parmesan, grated
- 1/2 cup old cheddar cheese, grated
- 1 cup heavy cream
- 1/4 cup fresh Italian parsley, chopped
- 1 teaspoon chili flakes
- Freshly ground pepper, to taste
Serve
- Parmesan cheese, grated
Directions
- Preheat oven to 375 F /191C.
Jumbo Meatballs
- Combine the ground beef in a bowl with dried oregano, garlic powder, and onion powder. In a separate bowl, prepare the panade; in a separate mixing bowl, start by whisking eggs with milk. Add the Parmesan cheese, parsley, breadcrumbs, salt, and ground pepper. Pour panade in with ground beef mixture and combine thoroughly—shape mixture into two jumbo meatballs and place on a parchment-lined baking sheet.
- Cover the meatballs with foil and bake at 375F/191C for about 45 minutes or when the internal temperature reaches 160F/71C. Remove from the oven and rest under foil while you prepare the sauces.
Red Wine Tomato Sauce – for Jumbo Meatballs
- Heat extra virgin olive oil in a small saucepan over medium heat. Add onions and sauté until translucent ( about 3 minutes). Add garlic and sauté for another 30 seconds. Add red wine and simmer until reduced by half the volume. Add tomato passata (tomato purée) and season with salt and freshly ground pepper. Let the sauce simmer for 5 minutes on low heat. Keep warm and reserve.
Parmesan cream sauce – for Spaghetti
- Add Gruyère, Parmesan, old cheddar cheese, and heavy cream to a small saucepan. Heat over low heat, stirring, until combined and bubbling. Add parsley, chilli flakes, and ground pepper. Stir to combine. Keep warm and reserve.
- Add spaghetti to salted boiling water and cook for 5-7 minutes or until al dente. Transfer spaghetti to the parmesan cream Sauce using tongs and gently toss to combine.
Serve
- Using tongs, plate the spaghetti, dividing it between two dishes. Transfer one Jumbo Meatball alongside a pile of spaghetti and top meatballs with Red Wine Tomato Sauce. Grate fresh Parmesan over the entire dish. Enjoy!
