spaghetti and meatballs
Joshua McFadden
A classic Italian dinner of spaghetti and meatballs with caesar salad. Perfect for an at-home date night. I tried out the meatball and marinara sauce recipe from Six Seasons of Pasta, by Joshua McFadden, which I got as a Christmas present. This is the second recipe I've tried from McFadden's book. I was not 100% sold on the first recipe, so I was pleasantly surprised when I absolutely loved this one. There's a certain rustic charm to how the marinara sauce is made, crushing the tomatoes by hand. Both the sauce and the meatballs had fantastic flavor.
We made the pasta with our pasta roller. In the past, I've used this pasta recipe from seriouseats. This time, I tried out this recipe from America's test kitchen. The seriouseats pasta includes more egg yolks, so comes out richer. On the other hand, the ATK recipe does not leave you with an excess of egg whites. When you're serving pasta in a rich, flavorful sauce, I'm not sure the extra egg yolks are needed, anyways.
We made a double batch of everything, which was admittedly a lot of food. Both of us enjoyed snacking on the leftover meatballs for lunch in the days following the dinner, so I'd say making a double batch was worthwhile.
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Comments:
On Feb. 19, 2026 Alice Morgan wrote:
Looks amazing! This rivals the Trattorias in Roma!