The rich and savory beef meatballs pair perfectly with the orecchiette pasta, their tender texture capturing the robust tomato and basil sauce in every bite. The sauce, simmered to perfection with fresh herbs, brings a vibrant and comforting flavor that elevates the entire dish. This classic Italian meal is not just a feast for the taste buds but also a beautiful presentation on the plate, with the deep red sauce contrasting against the fresh green basil. Whether for a family dinner or a special occasion, this orecchiette with beef meatballs is sure to be a crowd-pleaser.
Ingredients:
For the Meatballs:
- 1 lb (450g) ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 egg
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 2 tbsp olive oil (for frying)
For the Tomato and Basil Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1/4 cup tomato paste
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
For the Pasta:
- 12 oz (340g) orecchiette pasta
- Salt for pasta water
- Fresh basil leaves and grated Parmesan cheese for garnish
Instructions:
1. Prepare the Meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, finely chopped onion, minced garlic, egg, parsley, salt, black pepper, dried oregano, and dried basil. Mix until well combined, being careful not to overwork the meat. Roll the mixture into small, bite-sized meatballs, about 1 inch in diameter.
2. Cook the Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook the meatballs, turning occasionally, until they are browned on all sides and cooked through, about 8-10 minutes. Remove the meatballs from the skillet and set them aside on a paper towel-lined plate.
3. Make the Tomato and Basil Sauce: In the same skillet, add 2 more tablespoons of olive oil. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the crushed tomatoes and tomato paste, and bring the sauce to a simmer. Add the sugar, salt, black pepper, and red pepper flakes, stirring to combine. Simmer the sauce on low heat for 15-20 minutes, allowing the flavors to meld. Add the chopped fresh basil and parsley, stirring to incorporate them into the sauce.
4. Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
5. Combine and Serve: Add the cooked meatballs back into the skillet with the tomato and basil sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. Stir gently to coat the meatballs in the sauce and simmer for an additional 5 minutes to heat through. Toss the cooked orecchiette with the sauce and meatballs, ensuring the pasta is well-coated.
6. Garnish and Enjoy: Serve the orecchiette and meatballs in bowls, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Pair with a crisp green salad and a slice of garlic bread for a complete meal.
