Meatballs and Linguine with Homemade Tomato Sauce
1 hr 15 min
55 min
4 servings
1 hr 15 min
55 min
4 servings


  • 1 pound linguine
  • Kosher salt 
  • 1 tablespoon grapeseed oil 
Tomato Sauce:
  • 2 1/2 pounds Roma tomatoes, blanched, peeled and diced
  • 1 large onion, diced 
  • 1 large green bell pepper, diced 
  • 3 tablespoons minced garlic 
  • 1 teaspoon dried oregano 
  • Sea salt and black pepper 
  • 2 tablespoons tomato paste 
  • 1 pound lean (80/20) ground beef
  • 2 tablespoons minced garlic
  • 2 tablespoons minced red onion
  • 2 eggs, beaten
  • Seasoning salt and black pepper
  • 1 tablespoon grapeseed oil


For the linguine: Bring a large stockpot of water and 1 tablespoon kosher salt to a boil. Add the linguine and cook until al dente, 8 minutes. Drain the linguine, reserving the cooking water. Toss the linguine with the grapeseed oil to prevent sticking.

For the tomato sauce: Add the tomatoes, onions, peppers, garlic and oregano to a large stockpot over low heat. Season with sea salt and pepper. Bring to a simmer, cover, and cook for 1 minute. Add 1 1/2 cups water and the tomato paste and continue simmering for 15 minutes.

For the meatballs: Mix together the ground beef, garlic, red onions, eggs, 1 1/2 teaspoons seasoning salt and 1 teaspoon black pepper in a large bowl. Form the mixture into 1-inch meatballs (14 to 16 meatballs).

Place a large, deep skillet over medium-high heat and coat with the grapeseed oil. Brown the meatballs in the oil, 2 minutes per side. Transfer the meatballs to the sauce and simmer for 5 minutes. Remove the sauce from the heat.

To serve, divide the linguine among 4 serving plates; spoon the sauce over the top. Top each serving with 4 meatballs. Add more sauce if desired.

Cook's Note

If you want a thicker sauce, mix in a little of the reserved pasta water, then bring to a simmer and cook for 5 minutes. The starch from the pasta will thicken the sauce.

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