Filipino-style Spaghetti with Meatballs

This is a Spaghetti with Meatballs recipe cooked and flavored the Filipino way. What makes it taste the way Filipinos love it is the sweetness between the layers. I have explained the presence of sugar in Filipino spaghetti in a previous blog post. History, geography and foreign influence has gone into the mix of this beloved pasta dish. This is one of the best comfort meals I serve my family. If I cook the meat sauce ahead of time and freeze it, then I can have a quick meal on busy nights or during impromptu family get-togethers. This is adapted from the original recipe by Imelda Besa Chung and serves 4 to 6.

Prep Time30

Cook Time1 20

Total Time1 50

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian, Filipino

Keyword: Filipino Spaghetti Meatballs

Servings: people

Calories: 942kcal

Author: Asian in America recipe

Equipment

Large saucepan
Large Stockpot

Ingredients

1 pound ground beef
2 whole white or yellow onions chopped, divided, 1 for meatballs, rest for sauce
1/2 cup breadcrumbs for meatballs
2 whole eggs for meatballs
2 teaspoons Worcestershire sauce for meatballs
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup extra virgin olive oil
4 cloves garlic minced
2 cans (8 ounces each) tomato sauce
1 can (6 ounces) tomato paste
1 can (28 ounces) whole tomatoes
1 cup heavy cream
1 cup beef broth
4 to 5 Tablespoons brown sugar
1 teaspoon salt
1 teaspoon ground black pepper
1 pound or 16 ounces (454 gm) spaghetti pasta cooked according to directions
1 cup freshly-grated cheese for sprinkling

Instructions

Prepare the meatballs: Combine the ground beef, egg, breadcrumbs, chopped onions, Worcestershire sauce, salt and black pepper in a large bowl. Blend well. Shape into meatballs about 2-inches in diameter. Refrigerate for at least 30 minutes to one hour to firm up meatballs before cooking. (Or you can store uncooked meatballs in a sealed plastic container, freeze and keep till ready to use).
How to cook meatballs: In a large skillet, over medium high heat, add the cooking oil. After oil is hot enough, in about 2 minutes, add the meatballs, leaving an inch space in between each one. Cook the meat for about 30 minutes for well done meatballs. When done, drain the excess oil by laying meatballs on parchment paper.
How to cook the spaghetti sauce: Using the same large skillet, over medium high heat, saute the garlic and onions.
Add the tomato sauce, tomato paste and canned whole tomatoes to the skillet. Blend well.
In a separate small bowl, blend the heavy cream with the beef broth. Mix well till there are no lumps. When it is smooth, pour this into the tomato sauce mixture in the skillet.
By then the sauce would have boiled. Lower heat to a slow simmer. Cook for 35 to 40 minutes over a low heat. Stir occasionally so the sauce does not stick to the bottom.
Add the cooked meatballs. Coat the meat with the tomato sauce mixture. Season with salt and pepper.
Lastly, add the sugar. Turn off the heat. Do not cook the spaghetti sauce with sugar or you might burn the sauce.
To cook pasta: Cook spaghetti pasta in a large pot of boiling water with a pinch of salt. Follow package directions and cook for 8 to 10 minutes. Drain pasta when cooked.
To assemble: Arrange the pasta on a large platter. Add a few tablespoons of the sauce on the pasta, making sure to coat the spaghetti with the sauce. Pour the rest of the spaghetti sauce and meatballs over the pasta. Sprinkle the top with freshly grated cheese. Serve hot.
Cook's comments: Sometimes, Filipino spaghetti meat sauce uses a combination of half ground beef and half ground pork.
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Nutrition