Name: Spaghetti and Meatballs in Tomato Eggplant Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 9 ounces/250 g spaghetti; 1 pound/450 g ground meat, a mix of pork and veal; ¼ tsp each: salt, black pepper, Italian seasoning, dried garlic; 1 egg yolk; 2 tbsp bread crumbs; 3 tbsp grated Parmesan; 1 tbsp olive oil; 1 tbsp unsalted butter; 1 eggplant, cut into bite-sized pieces; 1 medium yellow onion, finely chopped; 4 garlic cloves, miced; ½ tsp each: salt, black pepper, sugar, sweet paprika; 1 tsp Italian seasoning; ¼ tsp red pepper flakes; ½ cup/120 ml sweet red wine; 1 can (28 oz/800 g) crushed tomatoes; 3.5 ounces/100 g black olives

Spaghetti and meatballs in tomato sauce combined with tender sautéed eggplant and buttery black olives for a next-level satisfying dinner. It’s comfort food at its very best!

Eggplant combined with pan-seared meatballs and tomato sauce makes for a most luxurious sauce with minimal effort. We take it to another flavor level, by adding a generous splash of red wine and some black olives. When this combo simmers together, it turns into a delicious hearty rich sauce, covering each juicy meatball in some serious saucy goodness. Serve over your favorite spaghetti, and dinner will be oh-so-satisfying.
Let me guide you through the recipe with this step-by-step VIDEO.

LET’S TALK ABOUT MEATBALLS

This spaghetti and meatball recipe is not only weeknight-friendly, but it’s also picky eater-approved. The meatballs are tender and packed with flavor, thanks to a combination of pork and veal, as well as the addition of dried garlic, Italian seasoning and grated parmesan. I like to brown them in the skillet to build a starting layer and a super flavorful base for the tomato sauce. To cut down time, you can roll the meatballs one day ahead.

The other key to make tender, toothsome meatballs is to mix them with your hands, but be sure you don’t OVER mix. The shorter you mix and form the balls, the more succulent they will be. If you overwork the meatballs, they’ll get tough.

RECIPE NOTES

be sure to buy a mix of ground pork and veal for the most tender and juicy meatballs. If you can also try a combination of pork and beef
not a fan of black olives? just leave them out
use chicken broth instead of red wine
serve the meatballs over your favorite noodles, orzo, couscous, creamy polenta or with some crusty bread
add an arugula salad drizzled with olive oil and balsamic vinegar

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COOKING VIDEO

Yield: serves 4