Add the cooked pasta directly into the sauce and toss gently, or plate pasta and ladle meatballs and sauce on top.
Garnish with fresh parsley or basil and extra Parmesan.
Serve hot, ideally with garlic bread and a salad.
Tips for Success
Use a mix of beef and pork: This blend gives meatballs more depth and tenderness.
Don’t skip the browning step: It builds a richer, caramelized flavor before the meatballs enter the sauce.
Deglaze with wine (optional): After sautéing onions, add a splash of red wine to deglaze the pan.
Let the sauce simmer: Low and slow allows flavors to deepen and meld beautifully.
Use fresh herbs to finish: Adding fresh basil or parsley right before serving brightens the dish.
Variations and Add-Ons
Cheesy Center:
Insert a small cube of mozzarella into the center of each meatball before shaping. When cooked, they’ll have a gooey surprise.
Spicy Meatballs:
Add extra chili flakes or a bit of hot sauce to the meat mixture or sauce.
Vegetarian Option:
Use lentils or store-bought plant-based ground meat. Use vegetable broth in the sauce instead of meat juice.
Herb-Heavy Version:
Add finely chopped fresh basil, thyme, and oregano into both meatballs and sauce for more aroma and color.
Storage and Reheating
Refrigerator:
Store in an airtight container for up to 4 days.
Freezer:
Freeze meatballs and sauce (without pasta) in a sealed container or bag for up to 3 months. Let thaw in the refrigerator overnight before reheating.
Reheating:
Next
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