Pasta With Nduja Meatballs Recipe

I absolutely love this recipe because it’s a comforting blend of rich, spicy nduja and savory meatballs that transform an ordinary pasta night into something extraordinary. Plus, the process of creating these perfectly browned meatballs and immersing them in a flavorful tomato sauce gives me that delightful sense of culinary accomplishment!

Savor the rich, spicy flavors of my Pasta With Nduja Meatballs. I adore how the nduja sausage adds a bold kick to the tender meatballs, made with 300g ground beef or pork, breadcrumbs, and Parmesan.

The sauce, with sweet tomatoes and aromatic garlic, makes such a lovely accompaniment to this robust pasta dish.

Ingredients

Nduja Sausage:
Added to anything, it gives richness, a lot of heat, and a lot of savory depth.

Ground Beef or Pork:
Brings hearty texture to meatballs, is high in protein.

Breadcrumbs:
Binds, lightens meatballs.

Parmesan Cheese:
Rich with umami and salt, amplifies flavor and richness.

Olive Oil:
Fats that are good for your health and enrich the sauce with smoothness and depth.

Onion and Garlic:
Fragrant and tasty, sauce’s flavor is founded on that.

Canned Crushed Tomatoes:
Contributes sourness; harmonizes the taste with sugar.

Basil Leaves:
Fragrant and fresh, there are lively herbal inflections.

Ingredient Quantities

• 250g pasta of your choice (e.g., spaghetti, rigatoni)
• 250g nduja sausage
• 300g ground beef or pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 400g canned crushed tomatoes
• 1/4 cup basil leaves, torn
• Salt and pepper to taste
• Grated Parmesan for serving

Instructions

1. The oven should be preheated to 200°C (392°F). A large bowl should contain the following: ground beef or pork; crumbled nduja sausage; breadcrumbs; 1/4 cup grated Parmesan cheese; and an egg. These ingredients should be mixed well until they are evenly combined.

2. Form the mixture into tiny meatballs, the size of a walnut. Set them on a baking tray lined with parchment paper. Bake in the oven for 15-20 minutes, or until thoroughly cooked and just a bit browned.

3. In the meantime, prepare the pasta by cooking it according to the directions on the package. You want it to be al dente. Drain the pasta and set it aside.

4. In a big frying pan, warm the olive oil over a medium flame. Toss in the chopped onion and stir. Sauté until soft and clear—this will take around 5 minutes.

5. In a skillet, add the minced garlic and cook for one more minute, until it is fragrant.

6. Empty the can of crushed tomatoes into the skillet with the onion and garlic. Mix well, bring to a simmer, and allow to cook for about 10 minutes. The sauce should thicken slightly during this time.

7. Incorporate the cooked meatballs into the tomato sauce. Add salt and pepper as needed, to taste. Allow them to mix and mingle in the sauce for about 5 minutes before serving, so they can pick up some of the flavor from the sauce.

8. Combine the pasta with the sauce and meatballs in the skillet. Gently toss everything together until the pasta is covered with sauce.

9. Pull apart the basil leaves and scatter them across the pasta. Mix it all together.

10. Provide the meal of pasta and Nduja meatballs with more grated Parmesan atop. Enjoy the flavorful serving!

Equipment Needed

1. Oven
2. Large mixing bowl
3. Baking tray
4. Parchment paper
5. Large pot
6. Colander
7. Large frying pan or skillet
8. Wooden spoon or spatula
9. Knife
10. Cutting board
11. Measuring cups and spoons

FAQ

• Can I use a different type of sausage instead of nduja?Nduja can be swapped out for a spicy Italian sausage, but keep in mind that the unique spreadable texture and spicy flavor profile of nduja may be tough to equal exactly.
• What type of pasta pairs best with nduja meatballs?Pasta in any form can be used to make this dish work; though spaghetti and rigatoni perform exceptionally well, hauling the sauce around in their own unique ways, any shape will do—because this is a sauce made to cling.
• How can I make the meatballs more tender?For extra moisture and tenderness, add an extra tablespoon of olive oil or a splash of milk to the meatball mixture.
• Is it possible to make this dish ahead of time?Certainly! It is possible to get the meatballs and sauce ready ahead of time. Place them in the refrigerator, and then reheat them gently. Serve over pasta that you have cooked fresh just prior to serving.
• How should I store leftovers?Any remnants should be stored in an airtight container in the fridge for up to three days. Be sure to reheat thoroughly before serving.
• Can I freeze the meatballs?Uncooked meatballs can be frozen. To do this, first place the meatballs on a baking sheet to allow them to freeze individually. Once they are frozen, transfer them to a freezer-safe container. Remember to thaw them before cooking.

Substitutions and Variations

You can use chorizo in the same amount as you would nduja, for a similarly spicy, smoky flavor.
When you run out of ground beef or pork, you can use ground turkey or chicken for a leaner option.
Crushed crackers or panko can be used instead of breadcrumbs to bind the meatballs.
To make the meatball mixture dairy-free, substitute nutritional yeast for the Parmesan cheese.
If fresh basil is not available, you can substitute it with 1 tablespoon of dried basil.

Pro Tips

1. Chill the Meat Mixture Before forming the meatballs, chill the meat mixture for about 15-20 minutes in the refrigerator. This will make it easier to handle and help the meatballs hold their shape better during baking.

2. Roast the Nduja Before mixing the nduja with the rest of the ingredients for the meatballs, consider roasting it slightly in a pan for a couple of minutes. This will enhance its flavor and give a slight boost to the smokiness of the meatballs.

3. Pasta Cooking Water Reserve about a cup of the pasta cooking water before draining. If the sauce needs thinning out, you can use this starchy water to achieve the perfect consistency.

4. Basil Infusion For a deeper basil flavor, add a few basil leaves to the tomato sauce while it simmers, and then remove them before adding the meatballs. This infuses the sauce with a subtle basil aroma.

5. Finish with Olive Oil Before serving, drizzle a little high-quality extra virgin olive oil over the plated pasta. This adds a rich flavor and complements the nduja and tomatoes.