Prosciutto Meatballs and Spaghetti
Although spaghetti and meatballs is not strictly an Italian idea, but rather the invention of early 20th- Century Italian immigrants in New York, it has earned iconic status and remains ever popular. Every Italian Nonna has a secret family recipe that’s heavily guarded. This Prosciutto Meatballs and Spaghetti is a family favourite. I’ve added salty prosciutto to the meatballs, along with a handful of Parmesan. It’s absolutely delicious.
There are a couple of rules to cooking pasta. Here are several that I follow. Cook the pasta in plenty of well salted, boiling water. When the water is at a rolling boil, add the pasta and stir to keep the strands from sticking together. Oil should never be added to the water. Also, don’t rinse the pasta afterwards. It needs that starchy coating to get the sauce to cling. Always reserve a little of the cooking water to loosen the sauce up.
Lastly, toss the pasta and sauce together. This simple step ensures that the first bite is as good as the last as the last.
Prosciutto Meatballs and Spaghetti
Meatballs
- 500 g lean beef mince
- 40 g prosciutto, finely chopped
- 50 g (1/2 cup) white breadcrumbs
- 3.75 ml fine salt
- 5 ml (1 teaspoon) dried oregano
- a handful flat leaf parsley, finely chopped
- 20 g (2 tablespoons )grated parmesan
- zest of half a lemon
- 1 egg
- 15 ml (1 tablespoon) olive oil
Sauce
- 2 shallots or 1 medium brown onion, finely diced
- 1 clove garlic, minced
- 15 ml balsamic vinegar
- 2 x 400 g tinned chopped tomatoes
- 3 sun-dried tomatoes, finely sliced
- 15 ml (1 tablespoon) tomato paste
- 5 ml ( 1 teaspoon) sugar
- a pinch of dried red chilli flakes
- 60 ml (1/4 cup) water
- salt and freshly ground black pepper, to taste
- 300 g spaghetti or linguine pasta
- several sprigs fresh basil
- freshly grated parmesan, to serve
Heat a 15 ml olive oil in a wide-based pan. Add the meatballs and cook until golden on both sides. Remove from the pan, cover and set aside.
Add a little more to the pan oil and sauté the onion for until softened and caramelized. Stir in the garlic and cook for another minute or two. Deglaze the pan with the balsamic vinegar. Mix in the chopped tomatoes, sun-dried tomatoes, tomato paste, sugar, chilli and water. Season lightly with salt and black pepper.
Place the meatballs back into the sauce. Cover with a lid and simmer for 20 minutes over a medium heat.
In the meanwhile, cook the pasta in plenty of salted boiling water until al dente. Before draining, reserve one cup of the pasta water. Drain the pasta and tip into the sauce. Toss the pasta through the sauce. Add a little of the reserved cooking water to loosen the sauce.
Serve with fresh basil and plenty grated parmesan.
13 Comments. Leave new
Hi Di…sitting here at work and your pic of the pasta + meatballs is so tempting! Especially when you love Italian food. Gonna try it out asap…son
Thanks Sonja. It’s hard to resist a plate of pasta. Hope they love it.
Oh yummy it’s my favourite food ever!
Looks so yummy. Thanks Di
You’re welcome Habi. Hope you get to make it this weekend.
I’m sure you’re going to be enjoying some really good pasta soon!
Was yummy, will try this dish again, and again and again!
I’ve made this so often for family and friends and it’s always a favourite – a real classic.
Hi Di
Made this for supper last night. This is the best meatballs ever, melt in the mouth…………… I was the Queen of the kitchen.
Good for you Teresa! I think you rule in that kitchen.