Anelletti e Polpettine - Spaghetti-O’s & Meatballs ___

Anelletti e Polpettine - Spaghetti-O’s & Meatballs


For the Meatballs:

  • 1 pound ground meatloaf mix, Veal, pork and beef
  • 2 large eggs
  • 0.75 cup grated pecorino Romano cheese
  • 0.75 cup grated Parmigiano reggiano cheese
  • 0.75 cup plain bread crumbs
  • 2 cloves garlic, finely minced or shaved
  • 3 tablespoons fresh basil, minced

For the Sauce:

  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, sliced
  • 2 tablespoons tomato paste
  • 24 ounces Tomato Passata (purée)
  • 1 teaspoon salt
  • 1 pound dried Anelletti Pasta


Anelletti Pasta available HERE!

To make the Meatballs:

  1. In a large mixing bowl combine all the ingredients and mix with your hands until you have uniform mixture.
  2. Roll into meatballs about 1/2 inch in diameter. Set aside.

To make the Sauce:

  1. Put a large sauté pan over a medium flame and heat the oil.
  2. Add the garlic and cook until fragrant, about 30 seconds.
  3. Add the tomatoes and salt.
  4. Fill the jar/can up with about 1/2 cup of water. Rinse out the jar/can and add it to the pan.
  5. Bring the sauce to a boil and add the meatballs to the sauce. Return the pan to a boil and lower the heat to a simmer. Cook for 15-20 minutes, stirring occasionally.
  6. Drop the pasta into salted boiling water and cook until al dente. Drain and add the pasta to the meatballs and sauce. Toss for 1-2 minutes.
  7. Serve in warm bowls with a generous sprinkle of grated cheese.