How To make Italian Meatballs Pasta Machine

SPAGHETTI AND MEATBALLS (3 Tricks For Perfect Meatballs)

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PASTA ATTACHMENT (for kitchen aid):
STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
IMMERSION BLENDER:
KITCHEN AID MIXER:
MY FAV STAINLESS BOWL:

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RECIPE - makes about 15 meatballs + sauce
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SPAGHETTI DOUGH (using pasta extruder)
▪4 lrg eggs
▪250g or 2c ap flour
▪210g or 1 1/4c semolina flour
▪5g or 1tsp salt
▪20g or 1 1/4Tbsp water

Add eggs, flour, semolina, and salt to mixer with paddle attachment. Mix on low for 60sec until dough begins to hydrate then add in water if needed. When dough is coming together into a mass, switch to dough hook and continue to mix on low for about 2 more mins.

Flip dough onto work surface and continue to knead by hand for about 60 seconds or until it’s formed into a ball. Place in the fridge covered for about 30min.

Grab dough from fridge and pinch off small pieces (about the size of a large walnut). Warm slightly and roll into a ball then drop into extruder (since im using my kitchen aid, the mixer is running on high speed). Cut at desired length then place on a floured tray and dust with flour.

Cook in well salted boiling water for 3-4 min (or per package instructions if using dried pasta).

Reserve some pasta water to finish pasta.

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MEATBALLS
▪250g or 1c buttermilk
▪1 egg
▪150g or about 4.5c bread, cubed (i find that regular white bread works well)
▪125g or 1 1/2c parmesan, grated
▪15g or 1/3c parsley, chopped
▪15g or 2Tbsp garlic, minced
▪18g or 1Tbsp salt
▪3g or 2tsp black pepper
▪15g or 1Tbsp lemon juice
▪Pinch chile flake
▪450g or 1lb 80/20 ground beef
▪450g or 1lb 80/20 ground pork

Add buttermilk, egg, and bread into a bowl and mix to hydrate. Add parm, parsley, garlic, salt, pepper, lemon juice, chile flake, and meats. Mix together until just combined. Try not to over mix.

Divide meat into 15 100-105g pieces, roll into balls, and place on a parchment lined sheet tray.

Bake at 475F/250C for 20 min until beginning to brown. Allow to rest for 10 min. Reduce oven heat to 325F/160C.

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TOMATO SAUCE
▪100g or about 1/2c olive oil
▪150g or 1.5c yellow onion, small diced
▪15g or 2Tbsp garlic, minced
▪Salt
▪Chile flake
▪1 28 oz can whole tomatoes (pureed until broken down)
▪1 28 oz can crushed tomatoes
▪5g or 1 1/4tsp sugar

Heat large pot or dutch oven over medium. Add very long squeeze olive oil, onion, garlic, and generous pinch of salt. Stir to combine and sweat over medium for 10min or until onions are translucent and softened. Add pinch of chile flake, stir. Add in both cans of tomatoes. Stir, reduce heat to medium low, cover and simmer for about 15min.

Taste for seasoning and add salt and 5g sugar if needed. Stir.

Gently lower cooked meatballs into the sauce and stir to coat. Return pot of sauce/meatballs into 325F/160C oven and cook for 20-30min.

When finished, the sauce should be nicely concentrated with browned edges.

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TO FINISH:
Add portion of pasta into a saute pan over low heat with 2 small pads of butter and a spoonful of pasta water. Swirl until combined and emulsify.

Add pasta to plate, top with 2 meatballs, sauce, grated parm, chopped parsley, and a drizzle of nice olive oil.


#spaghettiandmeatballs #meatballs #comfortfood


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CHAPTERS
0:00 The internet's meatball recipe
0:38 Mixing the spag dough
1:52 Mixing and searing the balls
4:21 Making the sauce
5:23 Still working on a new website with Squarespace
6:22 Finishing the sauce and meatballs
7:34 Extruding the spaghetti
9:05 Boiling the spag and plating up
10:52 Let's eat this thing

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Real Italian meatballs