Recipe: Pastaria's Spaghetti with Pomodoro & Homemade Meatballs

Courtesy of Executive Chef Evelynn Hadsell.

Is there anything better than a great bowl of pasta on a cold night?

If you’re looking for the perfect pasta with the perfect meatball, look no further. Pastaria Nashville’s Executive Chef Evelynn Hadsell has you covered! And she’s also letting us in on the secret to a great meatball: “Charcuterie scraps make the best meatballs,” says Chef Hadsell. “They act as an incredible base of flavor to start off with and built off of, and it also adds a great texture to meatballs.” (eatpastaria.com)

Spaghetti with Pomodoro & Homemade Meatballs

Meatballs

  • 1 lb ground beef
  • 1 lb ground pork
  • 1⁄2 lb charcuterie scraps
  • 2⁄3 tbsp fennel seeds
  • 2⁄3 tbsp black peppercorns 
  • 1⁄3 tbsp coriander seeds1 
  • 1⁄16 tbsp salt
  • 1⁄3 tbsp fresh oregano
  • 1 bunch parsley, chopped
  • 10 cloves minced garlic
  • 6 1⁄8 tbsp Calabrian chili
  • Zest of one lemon
  • 1 cup Grana Padano cheese
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup breadcrumbs

Directions:

  1. Grind pork with charcuterie scraps using a food processor. Mix with ground beef in a large container.
  2. Toast spices over medium heat until fragrant, grind finely. Add all ingredients to meat, except breadcrumbs. Mix until well combined.
  3. Add breadcrumbs, mix lightly until combined. Do not overmix.
  4. Portion and let rest at least one hour before baking at 350 degrees for 12 minutes or an internal temperature of 145 degrees is reached.

Pomodoro Sauce

  • 1 14 oz can of Italian plum tomatoes, chopped 
  • 1⁄2 small yellow onion, peeled and diced
  • 2 cloves of minced garlic
  • 2 tbsp olive oil
  • 1⁄4 cup white wine
  • Leaves of one sprig of basil

Directions:

  1. Over medium heat in a medium sauce pot, cook the diced onions and minced garlic in two tablespoons of olive oil until translucent—do not caramelize or brown.
  2. Add the total amount of white wine, reducing by half. Then, add tomatoes, basil, and salt to taste. Simmer for 30 minutes, stirring regularly.
  3. To assemble the dish, select a pasta of your choice. Always cook your pasta in heavily salted, rolling boil water until al dente, roughly three minutes.
  4. Top the pasta with the pomodoro sauce, and finish each dish with a few of the meatballs and a healthy sprinkle of Grana Padano cheese.