Spaghetti with white bean meatballs
Spain on a Fork · ♥ 805 likes · 7.2K views · 9 min video
Read about white beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 440 g white beans
Drain and rinse the beans, shake off the water and mash them well in a large bowl.
- 45 g plain bread crumbs
- 1 whole egg
- 35 g chopped onion
- 1 clove garlic
- 8 g chopped parsley
- 1½ g ground cumin
Mix in the bread crumbs, egg, onion, garlic, parsley, cumin, salt and pepper.
- sea salt
- black pepper
Press the mixture down to a paste so it binds and the balls hold their shape.
Squeeze a spoonful in the hand and shape into a ball the size of a golf ball; adjust with more bread crumbs if wet or whisked egg if dry.
- 60 ml extra virgin olive oil
Heat the olive oil in a large fry pan over medium; after a couple of minutes add the balls in a single layer, evenly spaced.
- water
- sea salt
- 225 g spaghetti
Fill a stock pot a little over halfway with water, season generously with sea salt and bring to a boil over high heat.
- 1 whole onion
- 4 cloves garlic
In the same pan at the same heat, cook the chopped onion and garlic, mixing continuously, about four minutes until the onion is translucent.
Making the tomato sauce
- 425 g tomato sauce
- 425 g diced tomatoes
- 1 g dried oregano
- ¼ tsp crushed red pepper
- white sugar
Add the tomato sauce, diced tomatoes, oregano, crushed red pepper, salt, pepper and a little sugar; mix.
- 1 sprig fresh basil
Return the balls in a single layer, flip each gently to coat, add the basil sprig and lower to a low heat.
Cook the spaghetti in the boiling water to just al dente, stirring every one to two minutes.
Transfer the pasta straight from the pot into the pan, letting a little starchy water come with it; turn off the heat and mix gently.
- grated cheese
- fresh basil
Plate and top with grated cheese and fresh basil.
Serving with manchego and basil