Spaghetti alla Chitarra con Pallottine

Step 1

Combine ground beef, breadcrumbs, egg, 1 teaspoon salt, and black pepper in a bowl.

Step 2

Roll mixture into 16 balls (about 1.5 inches each). Set aside on a plate.

Step 3

Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat.

Step 4

Add meatballs in a single layer. Do not stir for 2 minutes—let them sear and brown.

Step 5

Gently roll meatballs to sear all sides, about 3 more minutes. Remove to a plate.

Step 6

Add minced garlic to the same skillet and cook until fragrant, about 45 seconds.

Step 7

Pour in crushed tomatoes and 1 teaspoon salt. Bring to a simmer.

Step 8

Return meatballs to the skillet and simmer gently for 8 minutes, stirring occasionally.

Step 9

While sauce simmers, boil spaghetti alla chitarra in salted water until al dente, ~4 min.

Step 10

Reserve 1 cup pasta water. Drain pasta.

Step 11

Add pasta to the skillet with meatballs and sauce. Toss, adding pasta water as needed.

Step 12

Serve hot. Finish with freshly grated Parmigiano-Reggiano and fresh basil.