Ingredients
Equipment
Method
Instructions:
- Start by soaking the slice of ciabatta bread in a small bowl of milk until it’s soft. In a large mixing bowl, combine the ground beef, soaked ciabatta (squeezed of excess milk), Parmesan cheese, minced onion, fresh thyme leaves, egg, chopped basil, lemon zest, salt, and black pepper. Mix everything together until just combined; avoid overmixing to keep the meatballs tender.
- Roll the mixture into meatballs, about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper. This recipe should yield around 12-15 meatballs, depending on your size preference.
- Preheat your oven to 400°F (200°C). Drizzle 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once hot, sear the meatballs in batches until browned on all sides, about 5 minutes. Transfer the browned meatballs to the oven and bake for an additional 15-20 minutes, or until cooked through.
- In the same skillet, add the crushed garlic clove and sauté for about 30 seconds until fragrant. Then, add the two cans of peeled tomatoes, bay leaf, and a pinch of salt and pepper. Bring the sauce to a simmer, and let it cook for about 20 minutes to allow flavors to meld.
- While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- When the meatballs are finished baking, add them to the tomato sauce, allowing them to simmer for a few minutes. Serve the spaghetti topped with the meatballs and sauce, garnished with fresh basil leaves and additional Parmesan cheese if desired.
Notes
- For a gluten-free option, use gluten-free pasta or zucchini noodles.
- To make it plant-based, substitute lentils or chickpeas for the meatballs.
- Store leftovers in an airtight container for up to 3 days in the fridge.
- Meatballs can be made ahead of time and stored in the fridge until ready to cook.
- Experiment with different meats for the meatballs for varied flavors.