A little twist on the classic mom's spaghetti and meatballs updated with zesty herbs and spices to give it a kick!
0.5 pounds ground beef
0.5 pounds ground pork
2 cloves garlic; minced
6 slices ginger; minced
1/2 cup coriander; minced
1 cup breadcrumbs
salt and pepper
28 ounces canned peeled tomatoes; pureed
10 leaves basil; sliced
12 ounces fresh spaghetti
In a large mixing bowl, combine ground beef, ground pork, garlic, ginger, egg, coriander, and breadcrumbs. Mix well to combine; season well with salt and pepper. Then, line a plate with plastic wrap; roll out 2-inch balls with the meat filling and place onto the plate; repeat until all the filling has been used.
Heat a drizzle of olive oil in a large saucepan over high heat. When hot, add meatballs and sear on all sides until golden brown, about 4 minutes per side. Then, add the tomato puree and basil to the pot and bring to a simmer; cover and cook over medium-low heat for at least 1 hour. (Add vegetable stock or water as needed if the sauce becomes too dry.)
Meanwhile, bring a pot of salted water to a boil. When hot, add spaghetti and cook until al dente, about 6 minutes. Then, drain, and rinse under cold water, reserving 1/2 a cup of the pasta water. Add pasta and pasta water to the tomato sauce and toss to coat and reheat. Divide among 3 plates and serve with fresh basil and Parmesan cheese.