1 hr 0 min
1 hr 0 min
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No waiting, no fuss—just straight-up comfort in under an hour. While the sauce simmers, we’re mixing up juicy short rib meatballs (my go-to cut, thanks to its perfect balance of meat and fat), seasoned with fresh parsley, garlic, and a hit of za’atar for that herby, slightly earthy kick. And let’s talk about the sauce—anchovies melt right into the base, and trust me, you’d be surprised how much they elevate the entire dish. It’s not fishy, just packed with deep, savory flavor that ties everything together. Once the meatballs are golden and pan-fried, they drop straight into that sauce, soaking up every bit of flavor while the pasta water boils. The short ribs keep the meatballs ridiculously tender, almost melting as they finish cooking. Toss the pasta, pile on the meatballs, finish with parm, basil, olive oil—and what you get is basically a hug in a bowl. Perfect for a cozy date night, a fun weekend lunch, or honestly, anytime you want something simple but deeply satisfying. Reminds me of my time in Italy, where food is all about flavor and feeling, not fuss.
Start with the sauce—place a medium-sized saucepan over medium heat. Add the anchovies along with their oil, plus the minced garlic. Using a wooden spatula, crush the anchovies into the oil and sauté for 2-3 minutes, stirring constantly. Make sure the garlic softens but doesn’t brown.
Add the diced fire-roasted tomatoes straight from the can into the pan. Season with thyme, oregano, and a pinch of salt, then bring everything to a simmer. Let the sauce cook gently over low heat while you move on to the meatballs.
For the meatballs, grind the meat using a food grinder fitted with the smallest holes. (You can also ask your butcher to do this for you to save time.) This fine grind gives the meatballs a super tender texture.
In a large bowl, combine the ground short ribs, finely minced shallot, chopped parsley, minced garlic, za’atar, breadcrumbs, grated Parmigiano Reggiano, egg, salt, and black pepper. Mix everything together until just combined—don’t overwork it to keep the meatballs tender.
Using a small ice cream scoop, portion out the meat mixture and gently roll each one between your hands to form smooth, even meatballs. Aim for uniform size so they cook evenly.
Heat a large flat pan over medium heat and add a generous drizzle of olive oil. Arrange the meatballs in a single layer, making sure not to overcrowd the pan. Fry them, rotating occasionally, until they develop a deep, dark golden color on all sides.
Once the meatballs are nicely browned, transfer them straight into the simmering sauce. Let them cook gently in the sauce while you bring a pot of salted water to a boil for the pasta.
Boil the pasta according to the package instructions until al dente. Be sure to reserve a bit of the pasta water before draining—it’s perfect for loosening up the sauce if needed.
Transfer the sauce (without the meatballs) into a large, deep pan. Add a splash of the reserved pasta water, then toss in the cooked pasta. Let it cook together for 1-2 minutes, stirring gently, until the pasta is fully coated and the sauce clings beautifully.
Plate the pasta, nestle the meatballs on top, and finish with a generous sprinkle of Parmigiano Reggiano, a pinch of salt, freshly cracked black pepper, a drizzle of extra virgin olive oil, and a few fresh basil leaves. Serve immediately while everything’s hot and perfect.
YASSS!
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