Spaghetti and Meatballs - The 1 Ingredient You Should NEVER Leave Out

Today we're making spaghetti and meatballs. These meatballs are super tender because of the ricotta addition. The sauce is super flavorful too and the best part is the whole recipe can be made in under 75 minutes! We hope you enjoy this spaghetti and ricotta meatballs recipe!

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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
SPAGHETTI AND MEATBALLS PRINT RECIPE:
https://www.sipandfeast.com/spaghetti...

INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)

For The Sauce
1 pound (454g) spaghetti
¼ cup (56g) extra virgin olive oil
8 cloves garlic - sliced
2 small anchovy fillets - optional
½ teaspoon crushed red pepper flakes
½ cup (120g) dry white wine
1 28-ounce (794g) can plum tomatoes - hand crushed or blender pulsed
2 24-ounce (680g per jar) jars passata
salt and pepper - to taste
¼ packed cup basil - hand torn
1 cup (240g) water - optional - For thinning sauce if needed
For The Meatballs
4 slices white bread - ends removed and cubed
1 cup (120g) ricotta
1 pound (454g) ground chuck
1 pound (454g) ground pork
1 cup (100g)Pecorino Romano - grated
½ cup flat-leaf Italian parsley - minced
2 large eggs
2 cloves garlic paste
1 ½ teaspoons kosher salt
½ teaspoon black pepper

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