Instead of spaghetti and meatballs, how about bucatini and meatballs? And instead of a thick tomato sauce, how about a buttery brothy sauce? And instead of making a traditional spaghetti-type sauce that simmers for hours and hours making your house smell wonderful (…which I am not opposed to), how about a quick sauce that you can throw together on a whim for a weeknight meal?
This is one of those keep-in-your-back-pocket recipes for days when you wake up, blink, and it’s already 2pm. Aaand you forgot to thaw something out for dinner. Aaand you have an adorably sweet husband who never complains or asks for anything and very gently says to you on the phone…let’s see, how did he word it…”I want dinner ready when I get home”. Yes, I believe those are the words that came out of his mouth. 🙂
I keep ground meats (beef, pork, lamb, chicken) in my freezer and they’re quick to thaw. I also have a good variety of pastas and cheeses on hand at all times.
Bucatini. Think thick spaghetti with a hole that runs through the center of it.
Meatballs. After I mix them in my mixer and shape them with an ice cream scoop, I like to save a few of them before they go into the oven and freeze for a future dinner. My future self will thank me for it.
Boil the pasta and make the sauce while the meatballs are in the oven. Toss together and dinner’s ready!
Enjoy!
- FOR THE MEATBALLS:
- 2 slices white bread, torn and soaked in about ⅓ cup milk
- 1 lb ground beef
- 1 lb ground pork
- 1 egg, beaten
- 2 tsp minced garlic
- 2 tsp onion powder
- 2 tsp worcestershire sauce
- ½ cup grated pecorino romano cheese
- 1 tsp each seasoned salt and pepper
- FOR THE PASTA/SAUCE:
- 1 lb bucatini noodles
- olive oil (enough to saute onions and tomatoes)
- ½ onion, diced
- 14.5 oz can fire roasted tomatoes
- 3 cups chicken broth
- 8 tbsp butter (1 stick)
- Salt & pepper (to taste)
- 1 cup grated pecorino romano cheese
- Salt & pepper (to taste)
- 2 tbsp chopped basil & extra cheese for garnish
- FOR THE MEATBALLS:
- Preheat oven t 450F
- In a stand mixer, combine all meatball ingredients until well incorporated
- Shape into balls using an ice cream scoop and place on a parchment lined baking sheet
- Bake for 25 minutes or until cooked through
- FOR THE PASTA/SAUCE:
- Cook the bucatini according to package directions in salted water, drain (reserving some of the pasta water if needed for sauce)
- Saute the onions in the olive oil until onions are translucent
- Add tomatoes, broth, butter, and the meatballs. Add salt & pepper to taste.
- Simmer for 5 minutes and add the cheese.
- Toss in the pasta and top with more cheese and basil to garnish.