These are extra saucy and a little sweet like the original SpaghettiOs, but with grown-up flavors all around.
Ingredients
Meatballs
- ¼ cup panko - Japanese breadcrumbs
- 1 tablespoon Parmesan - coarsely grated, plus more for serving
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes - plus more
- 1 ½ teaspoons Kosher salt
- 1 large egg - beaten to blend
- 5 tablespoons heavy cream
- 1 pound ground beef chuck - 20% fat
Sauce & Pasta
- 2 28-ounce cans whole peeled tomatoes
- 2 tablespoons olive oil
- ½ medium onion - finely chopped
- 1 large garlic clove - finely grated
- freshly ground black pepper
- 2 tablespoons tomato paste
- 2 teaspoons sweet paprika
- 1 tablespoon sugar
- 4 large sprigs basil
- ½ cup heavy cream
- 12 ounces anelletti - ditalini, or other short tubular pasta
- ¾ cup finely grated Parmesan cheese - plus more for serving
Instructions
- Purée tomatoes in a food processor until mostly smooth; there should still be some dime-sized pieces remaining. Set aside.
Meatballs
- Whisk panko, cheese, oregano, garlic powder, ¼ tsp. red pepper flakes, and 1½ tsp. salt in a medium bowl.
- Whisk in egg and cream.
- Add beef and mix with your hands until just combined, being careful not to overwork (if packed too firmly, meatballs will be dense).
- Form into 1"-diameter balls (you should have about 24); transfer to a plate.
- Heat oil in a large skillet, preferably cast iron, over medium-high.
- Cook meatballs, turning occasionally until lightly browned on all sides but not fully cooked through, about 5 minutes. Transfer to another plate.
Sauce
- Cook onion and garlic in the same skillet, stirring occasionally until onion is translucent and begins to soften, about 5 minutes.
- Season with salt and pepper.
- Add tomato paste and cook until brick red, about 1 minute.
- Add paprika and a pinch of red pepper flakes and cook until fragrant, about 1 minute.
- Add sugar, basil, and reserved tomato purée. Reduce heat and simmer until sauce is slightly reduced and flavors have melded, about 20 minutes.
- Add meatballs and any accumulated juices; continue to cook until meatballs are cooked through, 5–10 minutes.
- Stir in ½ cup of heavy cream and the grated Parmesan cheese.
Pasta & Assembly
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dense.
- Drain and return to pasta pot.
- Pour sauce and meatballs over pasta and stir to combine.
- Transfer to a platter and top with cheese.
Nutrition
Calories: 600kcalCarbohydrates: 50gProtein: 23gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 130mgSodium: 736mgPotassium: 465mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 2mgCalcium: 77mgIron: 3mg