Entree: United States – Spaghetti and meatballs

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Ingredients

- 1 lb (454 g) dry spaghetti
- 1 lb (454 g) ground pork, raw
- 1 cup (250 g) whole‑milk ricotta, well‑drained (estimate edible weight)
- 3/4 cup (68 g) fresh breadcrumbs
- 1/3 cup (80 ml) whole milk
- 1 large egg
- 1/3 cup (30 g) grated Parmigiano‑Reggiano
- 2 tbsp (8 g) chopped fresh parsley
- 3/4 tsp (4 g) fine salt (for meat mixture)
- 1/2 tsp (1 g) ground black pepper (for meat mixture)
- 2 tbsp (30 ml) extra‑virgin olive oil
- 1 small onion, finely chopped, approx. 5 oz (140 g)
- 2 cloves garlic, minced
- 28 oz (796 g) canned crushed tomatoes
- 1/4 tsp (0.5 g) crushed red pepper flakes (optional)
- 6 fresh basil leaves, torn
- salt, to taste
- black pepper, to taste
- additional grated Parmigiano‑Reggiano for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place breadcrumbs in a small bowl and add 1/3 cup (80 ml) milk; let soak 5 minutes. In a mixing bowl combine ground pork, drained ricotta, soaked breadcrumbs, egg, grated Parmigiano‑Reggiano, parsley, 3/4 tsp (3.75 ml) salt and 1/2 tsp (2.5 ml) ground black pepper. Mix gently to combine and form into 18 meatballs, about 1.5 oz (42 g) each.
2. Heat 1 tbsp (15 ml) olive oil in a large sauté pan over medium heat. Lightly brown meatballs in batches 2–3 minutes per side (they should not be fully cooked); transfer to a plate.
3. In the same pan, add remaining 1 tbsp (15 ml) olive oil and soften chopped onion 4–5 minutes. Add garlic and crushed red pepper flakes if using and cook 30 seconds. Add crushed tomatoes and bring to a low simmer.
4. Return meatballs to the sauce; partially cover and poach gently 20–25 minutes until meatballs are cooked through. Stir in torn basil in the last 3 minutes and season with salt, to taste and black pepper, to taste.
5. Cook spaghetti in salted boiling water until al dente; reserve 1 cup (240 ml) pasta water, drain. Toss spaghetti with sauce to coat, using reserved water as needed.
6. Plate spaghetti, top with ricotta‑enriched meatballs and extra sauce; finish with grated Parmigiano‑Reggiano and a few basil leaves.

1. Place breadcrumbs in a small bowl and add 1/3 cup (80 ml) milk; let soak 5 minutes. In a mixing bowl combine ground pork, drained ricotta, soaked breadcrumbs, egg, grated Parmigiano‑Reggiano, parsley, 3/4 tsp salt and 1/2 tsp ground black pepper. Mix gently to combine and form into 18 meatballs, about 1.5 oz (42 g) each.
2. Heat 1 tbsp (15 ml) olive oil in a large sauté pan over medium heat. Lightly brown meatballs in batches 2–3 minutes per side (they should not be fully cooked); transfer to a plate.
3. In the same pan, add remaining 1 tbsp (15 ml) olive oil and soften chopped onion 4–5 minutes. Add garlic and crushed red pepper flakes if using and cook 30 seconds. Add crushed tomatoes and bring to a low simmer.
4. Return meatballs to the sauce; partially cover and poach gently 20–25 minutes until meatballs are cooked through. Stir in torn basil in the last 3 minutes and season with salt, to taste and black pepper, to taste.
5. Cook spaghetti in salted boiling water until al dente; reserve 1 cup (240 ml) pasta water, drain. Toss spaghetti with sauce to coat, using reserved water as needed.
6. Plate spaghetti, top with ricotta‑enriched meatballs and extra sauce; finish with grated Parmigiano‑Reggiano and a few basil leaves.