Ingredients:

  • 1 lb Ground Beef (80/20 blend)
  • 1/2 lb Ground Pork or Sausage
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Milk (Whole or 2%)
  • 1 Large Egg
  • 1/4 cup Freshly Grated Parmesan Cheese
  • 2 Tbsp Fresh Parsley (finely chopped)
  • 1 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion (finely diced)
  • 1 medium Carrot (finely diced)
  • 1 stalk Celery (finely diced)
  • 4 cloves Garlic (minced)
  • 2 Tbsp Tomato Paste
  • 1 (28 oz) can Crushed Tomatoes (canned)
  • 6 cups Chicken or Beef Stock (low sodium)
  • 1 tsp Dried Basil
  • 2 Bay Leaves
  • 6 oz Dry Spaghetti
  • 1/4 cup Fresh Basil (for garnish)
  • Extra Parmesan (for serving)

Instructions:

  1. Prepare Meatball Mix: In a large bowl, whisk the egg and milk. Add the Panko breadcrumbs, Parmesan, parsley, and dry seasonings (salt, pepper, oregano, garlic powder). Let stand for 5 minutes until the breadcrumbs soften.
  2. Combine: Gently add the ground beef and pork to the breadcrumb mixture. Use your hands to combine thoroughly but avoid overmixing.
  3. Form Balls: Roll the mixture into small, uniform meatballs (approximately 1 inch / 2.5 cm diameter). You should yield about 30–35 meatballs.
  4. Sear: Heat the olive oil in a stockpot over medium-high heat. Sear the meatballs in batches until browned on all sides (about 5–7 minutes per batch). They do not need to be cooked through. Remove the seared meatballs to a plate, leaving the fat and browned bits in the pot.
  5. Build the Soffritto: Reduce the heat to medium. Add the diced onion, carrot, and celery to the pot (using the fat remaining from the searing). Sauté gently for 6–8 minutes until the vegetables soften and the onion is translucent.
  6. Bloom the Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant and the paste has slightly darkened.
  7. Deglaze and Simmer: Pour in a splash of the stock and scrape up any flavourful browned bits (fond) from the bottom of the pot. Add the remaining stock, crushed tomatoes, dried basil, and bay leaves. Bring the mixture to a low boil.
  8. Add Meatballs: Carefully return the seared meatballs to the pot. Reduce the heat immediately to low, cover partially, and let the soup simmer for 30 minutes.
  9. Prepare Spaghetti: While the soup simmers, break the dry spaghetti into short, manageable 1–2 inch (2.5–5 cm) pieces.
  10. Cook Pasta: Increase the heat to medium-high and bring the soup back to a gentle boil. Add the broken spaghetti pieces. Cook, stirring frequently, for 8–10 minutes, or until the spaghetti is al dente (firm but cooked). Do not overcook.
  11. Finish: Remove the bay leaves. Check seasoning, adding salt and pepper if necessary. Ladle immediately into bowls, ensuring an even distribution of meatballs and pasta.
  12. Garnish: Top each serving with fresh chopped basil and a generous dusting of grated Parmesan.