Spaghetti and Meatballs
Ingredients
- Ingredients for meatballs:
- ½ lb. ground veal; ½ lb. ground pork; 1 lb. ground beef
- 1 cup fresh white bread crumbs
- ¼ cup seasoned dry bread crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- ½ cup freshly grated parmesan cheese
- ½ teaspoon freshly ground black pepper
- 2 teaspoons kosher salt 2 teaspoons kosher salt
- ¼ teaspoon ground nutmeg
- 1 extra-large egg, beaten
- Vegetable oil and Olive oil
- Ingredients for sauce:
- 1 Tbsp good olive oil
- 1 c. chopped yellow onion (1 onion)
- 1 ½ tsp. minced garlic
- ½ c. good red wine
- 1 (28 oz. can) crushed tomatoes
- 1 Tbsp. chopped fresh flat-leaf parsley
- 1 ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
Instructions
- Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. Remove the meatballs and bake at 350 until cooked.
- For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.
- For serving: 1 1/2 pounds spaghetti, cooked according to package directions and Freshly grated Parmesan
- NOTE – If you like your spaghetti more saucy you should double the sauce
- Recipe Type : Pasta, Pizza and Pasta
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