Why Spaghetti with Meatballs Isn’t Italian—Except for This One Dish
In Italy, spaghetti with meatballs is not part of the culinary tradition, as it is often seen in movies or abroad.
In fact, serving meatballs and pasta together is quite unusual in Italian cuisine.
However, there is one exception: spaghetti alla chitarra with pallottine, a typical dish from Abruzzo.
Here, small meatballs, called “pallottine,” are accompanied by pasta alla chitarra, a fresh and rustic pasta.
This dish represents a deep-rooted and tasty tradition that deserves to be discovered.
If you do not have the opportunity to prepare fresh pasta, you can use regular spaghetti for a simpler but equally delicious version.
For the pasta (spaghetti alla chitarra or regular spaghetti):
- 3 ½ cups of semolina flour
- 4 large eggs
- A pinch of salt
(Or use 14 oz. of dry spaghetti)
For the mini meatballs (pallottine):
- 10 ½ oz. of ground beef or pork (or a mix)
- 1 ¾ oz. of stale bread (about ½ cup)
- 3 tablespoons milk
- 1 egg
- 3 tablespoons grated Parmigiano cheese
- Fresh parsley, finely chopped (optional)
- Salt and pepper to taste
- Olive oil for frying
For the sauce:
- 2 cups tomato purée (passata)
- 1 garlic clove
- Olive oil
- Fresh basil leaves
- Salt to taste
METHOD:
Prepare the pasta (or cook dry spaghetti):
If making fresh pasta, place flour on a work surface and make a well in the center.
Break the eggs into the well, add a pinch of salt and mix until the dough is smooth.
Wrap the dough in plastic wrap and let it rest for 30 minutes.
Roll out the dough and cut it into long, thick strands about 1/8 inch wide (or cook dried spaghetti in boiling salted water until al dente).
Prepare the mini meatballs:
Soak bread in milk for a few minutes, then squeeze out excess milk.
In a bowl, mix the soaked bread with the ground meat, egg, Parmigianocheese, parsley, salt and pepper. Knead the mixture until smooth.
Form into small meatballs, about the size of a hazelnut.
Fry the meatballs in hot olive oil until golden brown. Drain and set aside.
Prepare the sauce:
Heat some olive oil in a frying pan and sauté the garlic clove until fragrant.
Add the tomato puree, a pinch of salt and a few basil leaves.
Allow to simmer for 20 to 30 minutes.
Halfway through cooking, add the fried meatballs to the sauce and continue simmering to let the flavors blend.
Cook the pasta and assemble the dish:
If using fresh pasta, cook it in boiling salted water for 3-4 minutes.
If using dry spaghetti, cook it according to package instructions until al dente.
Drain the pasta and add it to the sauce with the mini meatballs. Stir well to mix everything together.
Serve:
Plate the spaghetti with the sauce and meatballs. Add grated Parmesan cheese and fresh basil leaves for garnish.
