Italian · Dinner
Square-Cut Pasta with Beef Meatballs
Spaghetti alla Chitarra con Pallottine di Manzo
An Abruzzese square-cut spaghetti, traditionally cut on a wire-stringed chitarra, tossed with tiny beef meatballs the size of marbles in a tomato and saffron sauce, finished with grated pecorino.
$
25 minsPrep
45 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
585Calories
32gProtein
24gFat
52gCarbs
5gSugar
3gFiber
720mgSodium
92mgChol
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Instructions
1
Prep
Steep 16 saffron threads in 4 tbsp warm beef stock; set aside. Combine 300g ground beef, 2 egg yolks, 40g breadcrumbs, 35g grated Pecorino, 2 minced garlic cloves, 2 tbsp parsley, 0.5 tsp salt, and 0.25 tsp pepper; mix gently until just combined. Roll into 50–60 marble-sized meatballs. Dice 1 small onion.
2
Sear
Heat 2 tbsp olive oil in a large wide saucepan over medium heat. Working in batches if needed to avoid crowding, add meatballs in a single layer; cook 5–6 minutes per batch, rolling gently, until browned all over. Remove and set aside.
3
Saute
Add remaining 2 tbsp oil and diced onion to the pan. Cook 5 minutes over medium-low heat until soft and translucent.
4
Build
Stir in 600g tomato passata, saffron stock, remaining 200ml beef stock, 2 bay leaves, 0.5 tsp salt, and 0.25 tsp pepper. Bring to a simmer over medium heat, then reduce to low. Return meatballs to the pan; simmer gently 25–28 minutes partially covered until cooked through, spooning sauce gently around them.
5
Boil
While meatballs simmer, bring 4L water to a rolling boil. Salt with 3 tsp. Add 200g fresh spaghetti alla chitarra; cook 3 minutes until al dente. Reserve 120ml pasta water; drain.
6
Finish
Add drained pasta and 4 tbsp pasta water to the sauce. Toss gently over low heat 1 minute, lifting meatballs through. Discard bay leaves.
7
Plate
Transfer to bowls. Top with remaining 35g grated Pecorino, a grind of black pepper, and extra parsley if desired. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) ground beef chuck
- 2 small egg yolks
- 40g (1.4 oz) fine dried breadcrumbs
- 70g (2.5 oz) Pecorino Abruzzese
- 2 garlic cloves
- 2 tbsp flat-leaf parsley
- 0.5 tsp fine sea salt
- 0.25 tsp black pepper
- 120g (4.2 oz) yellow onion
- 600g (21.2 oz) tomato passata
- 16 saffron threads
- 240ml (1 cup) beef stock
- 4 tbsp olive oil
- 2 small bay leaves
- 200g (7.1 oz) fresh spaghetti alla chitarra