Ibérico Spaghetti & Meatballs
Easy
1h
5 Servings
Main
Take full control over basic spaghetti with Coppa and Loin Roast, and mix them up into the juiciest of meatballs. Feel free to make the sauce a day ahead and simply reheat it on the stove in a big pot to finish cooking up the meatballs.
Recipe for Ibérico Spaghetti & Meatballs
Ingredients:
For the meatballs
- 2 pack of Campo Grande Ground Ibérico-Wagyu Blend
- 8 Tablespoons of Breadcrumbs
- 2 Tablespoons Whole Milk
- 1 Egg
- 3 Tablespoons fresh Parsley, chopped
- 1 Tablespoon dried Oregano
- Salt, to taste
- Freshly ground black Pepper, to taste
- 1 cup Flour
- 3 Tablespoons Extra-Virgin Olive Oil
For the sauce
- ¼ cup Extra-Virgin Olive Oil
- 3 Garlic Cloves, chopped
- 2 cup grated tomato
- 1 Tablespoon Sugar
- 1 cup Red Wine
- 1 Tablespoon dried Oregano
- 1 handful fresh Basil
- Salt
- Black Pepper
- 20-25oz dried Spaghetti
- 5 Tablespoons Parmesan Cheese, grated
Preparation:
The Meatballs
- Place breadcrumbs and milk in a large bowl and let sit a few minutes to soak.
- Add the meat, egg, parsley, oregano, salt, and pepper into the bowl and mix well.
- Using your hands, form the meatballs into about the size of an egg, packing them tightly. To keep your hands from sticking to the meat, try coating them in oil or four.
- Place flour on a large plate and roll each meatball in the flour and set aside.
- Heat olive oil in a large skillet and sear the meatballs for about 2 minutes each side, until dark golden browna, Set aside.
The Sauce
- Heat olive oil in a large pot and cook the garlic until it begins to brown slightly. Add all the sauce ingredients except for the basil and cook for 10-15 minutes until the sauce begins to thicken. Stir in the basil to finish.
The Final Dish
- Add the meatballs to the sauce and cook while you boil the spaghetti to al dente, leaving it a little hard in the middle, as it will continue to cook again in the sauce.
- Strain the pasta and add to the meatballs. Cook for a few minutes longer to combine all the flavors.
- Sprinkle parmesan over the top and serve. ¡Buen provecho!
