Spaghetti Bella Notte: Perfect Spaghetti & Meatballs

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I can pretend all I want, but at heart I am a ridiculous romantic. My idea of romance is ultra-cheesy. Think eating saltwater taffy on a boardwalk, watching the sunset. Salsa dancing in the kitchen while the brownies burn in the oven. Valentine's boxes of homemade brownies wrapped in red paper. I’m talking bombastic, worlds ending, “We’ll always have Paris” love.

For food that awakens the heart, pasta has never let me down. Everyone is different. For some people, it’s a perfectly cooked steak or freshly baked bread. For me, it’s a classic bowl of pasta, especially if it’s got a bit of spice. It’s sexy, it’s cozy. All you need are some good-quality ingredients and a bottle of wine, and you’ve got a candlelit dinner perfect for your sweetheart. 

When I sat down and brainstormed what my perfect spaghetti and meatballs would be, I knew that I wanted it to be nice enough to make for company, but easy enough to make on a weeknight. The sauce needed to be simple and a little spicy, with good-quality ingredients as the backbone. The meatballs needed to be baked in the oven, no pan frying here. 

For the sauce, I did some side-by-side tests and tried versions with just olive oil and then both olive oil and butter. Butter makes all the difference. One of my favorite store-bought sauces is Rao’s, which is known to have a sheen from the generous amount of oil they use. I emulate that here. 

Using part Italian sausage is an easy way to add flavor. But using just ground beef is absolutely fine.

Combining the breadcrumbs with milk is called a panade and it makes the meat very tender. My sister does this when she makes burgers, by soaking torn bread in milk. 

This recipe would also be fantastic for making some homemade meatball subs. You can also serve these meatballs over any carb you like, like rice or couscous. You could also serve it alone with some garlic bread. 

On a weeknight if you’re short on time, I would absolutely choose one element, and make the other store-bought. Buy your favorite store-bought sauce and make just the homemade meatballs. Nothing wrong with that. Life gets crazy, and shortcuts can be a lifesaver. 

What makes this recipe enchanting:

• Inspired by my favorite store-bought sauce, Rao's, the marinara has a hefty amount of olive oil, garlic, and chili flakes for a sauce that's at once rich and fresh.

• The meatballs are very low-effort, high-reward. They broil in the oven while the sauce hangs out on the stove.

• It's casual enough for a weeknight dinner, fancy enough for entertaining, and romantic enough for a date night.

More yummy pasta recipes:

• Late Night Pasta alla Puttanesca

• Spaghetti Aglio Olio with Lemon & Basil

• Picnic Orzo Pasta Salad

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Video with step-by-step instructions:

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Spaghetti Bella Notte - Perfect Spaghetti & Meatballs:

Serves 4

Marinara: 

• ¼ cup (59 ml) extra virgin olive oil

• 4 garlic cloves, peeled 

• 4 tablespoons (60 ml) tomato paste (I use the kind that comes in a tube; I use about half a tube)

• 1 teaspoon (5 ml) chili flakes (optional) 

• 1 (28-oz.) can of San Marzano whole peeled tomatoes (my favorite brand is Cento)

• 1 tablespoon (15 ml) unsalted butter 

• 1 teaspoon (5 ml) kosher salt 

• Freshly cracked black pepper

• 1-2 (5-10ml) teaspoons sugar

• 2 sprigs of basil leaves, chopped 

• 1 lb. spaghetti or pasta or your choice 

• Grated parmesan, for serving

Directions:

1. With a paring knife, slice each garlic clove lengthwise as thin as possible. They will end up looking like a bunch of half-moons. 

2. In a Dutch oven or pot, heat the olive oil over medium heat. Add the garlic and cook for a few minutes, until the garlic has turned a golden brown. Add the tomato paste and chili flakes, and cook for about 3 minutes. 

3. Add the tomatoes, butter, salt, pepper, and sugar. Using a cooking spoon, crush the tomatoes. Cover with a lid, turn the heat down to low, and allow to cook for about 30 minutes, stirring occasionally and crushing the tomatoes some more. The timing isn't strict here. I just do it for as long as it takes to make the meatballs, or however long I feel like.

4. Meanwhile, make the meatballs, recipe below. 

5. Taste and add more salt if needed. Take off the heat and gently stir in the basil, being gentle with the meatballs. 

6. Cook your spaghetti according to package directions, and drain. 

Meatballs:

• Cooking spray 

• ¼ cup store-bought breadcrumbs 

• ⅓ cup milk (I used almond milk and it worked fine) 

• 1 egg

• ¼ cup Parmesan 

• ½ teaspoon kosher salt 

• 1 sprig basil, chopped 

• 2 teaspoons dried Italian seasoning 

• ½ lb. ground beef 

• ½ lb. mild Italian sausage, casings removed 

• ½ teaspoon kosher salt 

Directions:

1. Line a rimmed baking sheet with aluminum foil. Spray with cooking spray. 

2. In a medium-sized bowl, stir together the breadcrumbs and milk. Allow to sit and absorb for 10 minutes. Lightly beat the egg in a small bowl. Add the egg, Parmesan, salt, basil, and Italian seasoning, and mix. The breadcrumb mixture will be thick, so just mix it the best you can. 

3. In a large bowl, add the ground beef and sausage. Add the additional salt and the breadcrumb mixture. Mix with a clean hand or a spatula. Using a small 1-inch cookie scoop, portion out the beef mixture onto the prepped baking sheet. Spray the tops of the meatballs with more baking spray. 

4. Preheat the broiler. Broil the meatballs for 10-12 minutes, until browned all over. 

5. Add the meatballs to the marinara sauce (recipe above). Submerge in the sauce and recover with the lid. Simmer for 8-10 minutes, until the meatballs are cooked through.