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Square-cut Abruzzese pasta served with tiny meatballs in tomato sauce is pure family-style mediterranean dining. Packed with protein, this hearty dish is both satisfying and perfect for freezer meal prep.
In a large bowl, combine ground beef, ground pork, fresh breadcrumbs, milk, egg, Parmesan, 1 tbsp parsley, ½ tsp salt, and ¼ tsp black pepper. Mix until just incorporated—avoid overmixing for tender meatballs.
Roll the mixture into tiny meatballs, about ¾-inch diameter. Place on a tray; chill in the refrigerator 20 minutes to help them hold their shape.
Heat 2 tbsp olive oil in a heavy pot over medium heat. Sauté onion until translucent, 5-6 minutes, then add minced garlic and cook 30 seconds longer, stirring to avoid burning.
Add crushed tomatoes, 1 tsp oregano, 1 tsp salt, and ½ tsp black pepper. Bring to a simmer. Gently add chilled meatballs into the sauce; simmer uncovered on low heat for 25 minutes, occasionally spooning sauce over meatballs. Do not stir to prevent breaking.
Meanwhile, cook pasta in a large pot of boiling salted water until al dente. Drain, reserving ½ cup pasta water.
Toss drained spaghetti alla chitarra with the remaining 1 tbsp olive oil and a ladle of tomato sauce. Nestle meatballs on top of the pasta, garnish with remaining parsley and extra Parmesan. Add reserved pasta water to loosen as needed. Serve hot.
