Ingredients:

  • 1 lb ground beef (80/20)
  • 0.5 lb ground pork
  • 0.5 cup panko breadcrumbs
  • 0.25 cup whole milk
  • 1 large egg, beaten
  • 0.5 cup grated parmesan
  • 3 cloves fresh garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 lb spaghetti or bucatini
  • 28 oz crushed tomatoes
  • 2 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.5 cup reserved pasta water

Instructions:

  1. Mix 0.5 cup panko with 0.25 cup whole milk in a small bowl. Note: This prevents the breadcrumbs from sucking moisture out of the meat.
  2. Gently mix the beef, pork, soaked panko, egg, parmesan, garlic, parsley, salt, and pepper. Stop once just combined to avoid a dense texture.
  3. Roll the mixture into 1.5 inch balls. Note: Wet your hands slightly to prevent the meat from sticking to your palms.
  4. Heat 2 tbsp olive oil in a skillet over medium high heat. Brown meatballs for 5 minutes until a crust forms on all sides.
  5. Remove meatballs from the pan and add the diced onion. Cook 3 minutes until translucent and soft.
  6. Stir in the crushed tomatoes, oregano, and red pepper flakes. Bring to a gentle simmer.
  7. Nestled the meatballs back into the sauce. Cook for 10 minutes until the sauce thickens and meat is cooked through.
  8. Cook your spaghetti in salted water for 8 minutes until slightly firm to the bite (al dente).
  9. Toss the pasta into the sauce with 0.5 cup reserved pasta water.
  10. Stir vigorously over low heat for 1 minute until the sauce looks glossy and clings to the noodles.