Spaghetti served with meatballs

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Components

500 grams of minced duck meat
Half an onion
2 garlic cloves
One egg
1/2 cup of finely grated Parmesan cheese (tea)
1/4 cup of sifted flour
6 sprigs of parsley
1 teaspoon of salt
Add ground pepper gradually, adjusting to your preference.
oil as desired

Setup phase

Remove the skin and finely slice the pike onion and garlic cloves. Rinse, dry, and chop the parsley.

In a spacious bowl, combine the ground meat, onion, and garlic, then season with salt and pepper to your liking. In a separate small bowl, crack the egg and add it to the meat—if the egg is spoiled, you won’t lose the recipe. Use your hands to thoroughly mix and knead the ingredients for about 2 minutes. Take a meatball and repeatedly toss it against the bowl to help release the collagen, which helps prevent the meatballs from breaking apart during frying.
Mix parmesan cheese, parsley, and breadcrumbs into the meat, then knead once more to blend the ingredients thoroughly.
To shape the meatballs: coat your hands with olive oil and form portions of the dough into balls about the size of a ping-pong ball – you should make a total of 30 meatballs. Place them on a tray and set aside.

FOR THE PASTA AND THE SAUCE

Components

500 grams of spaghetti pasta
4 cups of tomato raisin tea
One onion
2 garlic cloves
Two bay leaves
oil according to preference
Add salt and ground pepper gradually, adjusting to taste.
shredded parmesan cheese for serving
Fresh basil leaves for garnish

Setup mode

Bring a large pot with 3 liters of water to a boil over high heat — this will be used for cooking the noodles. In the meantime, get the sauce ready.

Remove the onion’s skin and dice it. Peel the garlic cloves and crush them in the mortar with one teaspoon of salt until a paste is formed.
Use a large, quality frying pan over medium heat (if you prefer a big pan). While it heats, add water and one tablespoon of olive oil, then place half of the meatballs side by side without overlapping. Cook for about 5 minutes, occasionally shaking the pan to turn the meatballs and ensure even browning. Remove the browned meatballs and place them on a plate, then repeat the process with the remaining meatballs, adding more olive oil to the pan as needed.
Maintain the frying pan over medium heat and add water along with one tablespoon of olive oil. Include the onion, season with a pinch of salt, and sauté for 5 minutes until it softens and becomes sweet. Pour in one ladle of boiling water and carefully scrape the bottom of the pan to lift any browned bits, as they enhance the sauce’s flavor.
Add the garlic and stir thoroughly for one minute to release its aroma. Then, add the tomato raisin and bay leaves, season with pepper, and cook over medium heat until it reaches a boil.
Place the golden meatballs back into the skillet with the sauce, reduce the heat, and simmer for an additional 6 minutes.
In the meantime, start cooking the noodles: once the water in the pot reaches a boil, add one tablespoon of salt, then put in the noodles and cook according to the time specified on the package or until they are al dente – remember to stir occasionally to prevent sticking.
Once cooked, drain the spaghetti and put the noodles back into the pan. Pour in 1 cup of tomato sauce and carefully toss with tongs, allowing the noodles to soak up the sauce and separate easily for serving. Place the spaghetti on a plate and top with the remaining sauce, meatballs, grated Parmesan cheese, and basil leaves as desired.

Instructions for freezing

Meatballs in sauce can be frozen. When ready to serve, heat the sauce, cook the noodles, and then serve.

Ways to keep

Meatballs in sauce (excluding noodles) can be kept in the fridge for a maximum of 3 days.

Advance planning

You can shape the meatballs and store them in the refrigerator for up to 24 hours. Before cooking, remove them from the fridge at least 20 minutes in advance to allow them to come to room temperature. After that, simply continue with the steps for the noodles and sauce.