Goosht Ghelgheli ba Spaghetti (گوشت قلقلی با اسپاگتی) — Persian Meatballs with Pasta

• 500 gGround beef (85–90% lean) (Prefer freshly ground for best texture)
• 60 gWhite bread crumbs (Fine, dry crumbs)
• 1 largeEgg (Lightly beaten)
• 180 gOnion (Grated on the fine holes; squeeze lightly to remove excess liquid)
• 8 gSalt (About 1 1/4 tsp, for the meatballs)
• 2 gBlack pepper (About 1 tsp, freshly ground)
• 30 mlNeutral oil (Such as sunflower or canola)
• 12 gGarlic (Minced (about 3 cloves))
• 480 mlTomato sauce (Plain, unsweetened)
• 300 gTomatoes (Ripe; grated or finely crushed)
• 240 mlWater (Add more if sauce thickens too much while simmering)
• 20 gBasil leaves (Fresh; torn, plus extra for serving if desired)
• 320 gSpaghetti (Dry)

Instructions

1. 1

   Make the meatball mixture: In a large bowl combine ground beef, bread crumbs, beaten egg, grated onion, salt, and black pepper. Mix with your hand for 2–3 minutes until tacky and cohesive, but stop before it becomes paste-like. Cover and rest 10 minutes at room temperature so crumbs hydrate.

2. 2

   Shape the meatballs: Lightly wet your hands with cool water. Portion the mixture into 24 meatballs (about 28–30 g each) and roll until smooth. Place on a tray in a single layer. Keep them covered while you start the sauce to prevent the surface from drying out.

3. 3

   Build the tomato-basil sauce: Heat oil in a wide, deep skillet or Dutch oven over medium heat. Add diced onion and cook 6–8 minutes, stirring often, until translucent and lightly golden. Add garlic and cook 30 seconds until fragrant, lowering heat if it starts to color.

4. 4

   Simmer the sauce: Stir in tomato sauce, grated tomatoes, water, salt, and black pepper. Bring to a gentle simmer over medium-high heat, then reduce to medium-low. Simmer uncovered for 10 minutes, stirring every few minutes, until the raw tomato smell fades and the sauce looks glossy.

5. 5

   Cook the meatballs in the sauce: Reduce the sauce to a steady, gentle simmer (small bubbles). Nestle meatballs into the sauce in one layer. Cover and cook 12 minutes, then uncover and simmer 10–12 minutes more, turning meatballs once, until cooked through (71°C/160°F) and tender.

6. 6

   Finish with basil: Turn heat to low. Stir in torn basil leaves and simmer 1–2 minutes just to perfume the sauce without dulling the herb. Taste and adjust salt and pepper. If the sauce is too thick, add 30–60 ml water; if too thin, simmer 3–5 minutes uncovered.

7. 7

   Boil the spaghetti: While meatballs finish, bring a large pot of water to a rolling boil. Add pasta-water salt, then add spaghetti and stir for 30 seconds to prevent sticking. Cook until al dente per package timing (typically 9–11 minutes). Reserve 120 ml pasta water, then drain.

8. 8

   Serve Persian-style: Divide spaghetti among warm plates. Spoon tomato-basil sauce over the pasta and top with 5–6 meatballs per serving. Loosen with a splash of reserved pasta water if needed for a silky finish. Rest 2 minutes before eating so sauce clings to the noodles.