2 Dollar Spaghetti and Meatballs Recipe | But Cheaper
If you're craving a classic plate of spaghetti and meatballs, but don't want to break the bank, look no further. This 2 Dollar Spaghetti and Meatballs recipe is the perfect solution. Forget about subpar versions that lack flavor - this recipe is all about making the three main components (pasta, sauce, and meatballs) shine. And the best part? It won't cost you a fortune.
To start, you have the option of making your own pasta from scratch or buying store-bought. While homemade pasta can be cheaper, it requires a pasta roller with a spaghetti attachment to achieve optimal results. If you don't have the equipment, store-bought is a convenient alternative.
Moving on to the meatballs, they don't need to be complicated. A few essential ingredients, a touch of technique, and some care are all you need. Combine ground beef, finely chopped garlic, finely ground fennel seed, grated pecorino or parmesan cheese, salt, pepper, and bread crumbs. Mix everything together, knead the mixture, and roll it into meatballs. Sear them in a pan until browned, and then set them aside.
Next comes the sauce. In the same pan, sauté thinly sliced garlic and red pepper flakes until fragrant. Add crushed tomatoes, season with salt and a pinch of sugar, and bring to a simmer. Add the meatballs back to the pan and let everything cook together until the meatballs are cooked through and the sauce has slightly reduced. Don't forget to season the sauce adequately with salt!
Once the sauce is ready, it's time to cook your spaghetti. Boil a pot of salted water and cook the spaghetti until al dente. Instead of draining the pasta, use tongs to pick it up and transfer it directly to the sauce, allowing some of the pasta water to mix in. This helps create a beautiful, evenly coated dish. Toss everything together, adding a splash of extra pasta water if needed.
To serve, portion out the pasta in plates or shallow bowls. Place four meatballs per plate and add some extra sauce for those who love saucy dishes. Optionally, sprinkle some grated pecorino or parmesan cheese and fresh basil on top for added flavor and presentation.
This recipe yields about five generous servings, but you can adjust the portion sizes according to your needs. Whether you make it for a crowd or enjoy it as a smaller portion, this 2 Dollar Spaghetti and Meatballs recipe guarantees satisfaction without breaking the bank.
So why spend a fortune on a plate of spaghetti and meatballs at a restaurant when you can recreate a perfectly executed, stunning, and budget-friendly version at home? Give this recipe a try and discover how something inexpensive can be absolutely delicious and beautiful. Enjoy!
Ingredients:
- 1 pound ground beef
- 1/4 pound ham or mortadella (optional)
- 3 cloves of garlic, finely chopped
- 1 teaspoon finely ground fennel seed
- 1 1/2 teaspoons fine sea salt
- Fresh cracked black pepper, to taste
- 1/4 cup fresh grated pecorino or parmesan cheese
- 1/2 cup panko bread crumbs
- 1 large egg
- 4 cloves of garlic, thinly sliced
- 1 teaspoon red pepper flakes
- 1 12 oz can of crushed tomatoes
- 1 bunch of basil, lightly bruised
- Spaghetti noodles
- Salt, for cooking pasta
- Extra pasta water, as needed
- Grated pecorino or parmesan cheese (optional)
- Fresh basil, chiffonade (optional)
Cooking steps:
- In a medium-sized bowl, combine the ground beef, chopped garlic, fennel seed, sea salt, black pepper, pecorino or parmesan cheese, bread crumbs, and egg. Mix well until emulsified and tacky.
- Shape the mixture into meatballs using a large cookie scoop or your hands. Place the meatballs on a baking sheet.
- Heat a large sauté pan over medium-high heat with enough oil to cook the bottom of the pan. Once hot, add the meatballs in a single layer and sear for about 2 minutes. Flip and sear the meatballs on one or two more sides until browned. Set aside.
- In the same pan, reduce the heat to medium and sauté the thinly sliced garlic for about a minute or until fragrant. Add the red pepper flakes and sauté for an additional 30 seconds.
- Stir in the crushed tomatoes, season with salt and a pinch of sugar. Bring the sauce to a simmer.
- Add the meatballs back to the pan and let them cook in the sauce for an additional 5-8 minutes, or until the meatballs are cooked through and the sauce has slightly reduced. Season the sauce with more salt if needed.
- While the sauce simmers, cook the spaghetti noodles in a pot of salted boiling water until al dente. Do not drain the pasta use tongs to transfer the cooked pasta directly to the sauce, allowing some pasta water to mix in. Toss everything together until evenly coated. Add a splash of extra pasta water if needed.
- Serve the spaghetti and meatballs in plates or shallow bowls. Add some extra sauce to each plate and top with grated pecorino or parmesan cheese and fresh basil if desired.
