This hearty Meatball Bucatini recipe combines tender meatballs with a rich, flavorful tomato sauce. The sauce is infused with aromatic herbs and a touch of pomegranate balsamic for a unique twist. Serve it over bucatini, spaghetti, or linguine for a comforting and satisfying meal.
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
Sauce
crushed tomatoes1can
minced shallots35g
minced garlic30g
dried parsley1tbsp
dried thyme1tbsp
dried oregano1tbsp
bay leaves bay leaves2
water1cup
sugar1tbsp
pomegranate balsamic vinegar1tbsp
salt and pepper to taste
Meatballs
ground pork450g
ground beef450g
egg white egg white1
bread85g
milk140g
small onion grated onion1
grated garlic2clove
fresh parsley8g
Nutrition (per serving)
Calories
330.0kcal (16.5%)
Protein
25.0g (50%)
Carbs
20.0g (7.27%)
Sugars
4.2g (8.34%)
Healthy Fat
10.9g
Unhealthy Fat
7.7g
% Daily Value based on a 2000 calorie diet
How to make Meatball Bucatini
Sauce Preparation
- Step 1
Sauté shallots and garlic in oil until fragrant.
- Step 2
Add dried herbs and sweat for five minutes.
- Step 3
Add crushed tomatoes and water, then bring to a boil.
- Step 4
Add sugar and pomegranate balsamic vinegar to balance flavors.
- Step 5
Add bay leaves, cover, and simmer for 45 minutes.
- Step 6
Adjust seasoning with salt and pepper if needed.
Meatball Preparation
- Step 1
Add ground pork and ground beef to a bowl.
- Step 2
Add egg white to the meat mixture.
- Step 3
Soak bread in milk, then add the bread and milk mixture to the meat.
- Step 4
Grate onion and garlic, and add them to the meat mixture.
- Step 5
Add fresh chopped parsley and mix well.
- Step 6
Let the mixture rest in the refrigerator for at least 30 minutes.
- Step 7
Scoop the mixture into desired meatball sizes and add them to the sauce.
- Step 8
Let the meatballs cook in the sauce for 30 minutes.
Serving
- Step 1
Serve the meatballs and sauce over bucatini, spaghetti, or linguine.
Nutrition (per serving)
Nutrition (per serving)
Calories
330.0kcal (16.5%)
Protein
25.0g (50%)
Carbs
20.0g (7.27%)
Sugars
4.2g (8.34%)
Healthy Fat
10.9g
Unhealthy Fat
7.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For extra flavor, use fresh herbs instead of dried ones in the sauce.
Letting the meatball mixture rest in the refrigerator helps the flavors meld together.
Use a cookie scoop to ensure evenly sized meatballs.
Adjust the consistency of the sauce by adding more water if needed.
Serve with freshly grated Parmesan cheese for added richness.
FAQS
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Blanch and peel them before crushing to achieve a similar texture.
Can I freeze the meatballs and sauce?
Yes, both the meatballs and sauce freeze well. Store them in airtight containers for up to 3 months.
What other types of pasta can I use?
You can use any pasta you prefer, such as penne, fettuccine, or rigatoni.
Can I make this recipe gluten-free?
Yes, use gluten-free bread and pasta to make the recipe gluten-free.
Can I substitute the pomegranate balsamic vinegar?
You can use regular balsamic vinegar or red wine vinegar as a substitute.
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia