Spaghetti alla Chitarra con Pallottine
Tender beef meatballs simmered in a bright tomato sauce with spaghetti alla chitarra. A rustic Roman classic that feels restaurant-worthy but comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 685
- Protein
- 38g
Ingredients
- 1 lb ground beef
- ⅓ cup panko breadcrumbs
- 1 whole egg
- 28 oz canned crushed tomatoes
- 1 lb spaghetti alla chitarra
- 2 cloves garlic, minced
Instructions
- 1
Combine ground beef, breadcrumbs, egg, 1 teaspoon salt, and black pepper in a bowl.
- 2
Roll mixture into 16 balls (about 1.5 inches each). Set aside on a plate.
- 3
Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat.
- 4
Add meatballs in a single layer. Do not stir for 2 minutes—let them sear and brown.
- 5
Gently roll meatballs to sear all sides, about 3 more minutes. Remove to a plate.
- 6
Add minced garlic to the same skillet and cook until fragrant, about 45 seconds.
- 7
Pour in crushed tomatoes and 1 teaspoon salt. Bring to a simmer.
- 8
Return meatballs to the skillet and simmer gently for 8 minutes, stirring occasionally.
- 9
While sauce simmers, boil spaghetti alla chitarra in salted water until al dente, ~4 min.
- 10
Reserve 1 cup pasta water. Drain pasta.
- 11
Add pasta to the skillet with meatballs and sauce. Toss, adding pasta water as needed.
- 12
Serve hot. Finish with freshly grated Parmigiano-Reggiano and fresh basil.
Tools you’ll need
- large, heavy skillet (12-inch)
- large mixing bowl
- large pot for pasta
- wooden spoon
- plate
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