Classic Spaghetti and Meatballs
From lisamariecr 14 years agoIngredients
- 2 slices white sandwich bread (crusts discarded), torn into small cubes shopping list
- 1/2 cup buttermilk shopping list
- 3/4 pound ground beef chuck shopping list
- 1/4 pound ground pork (to be mixed with ground chuck) shopping list
- 1/4 cup grated parmesan cheese shopping list
- 2 tablespoons minced fresh parsley leaves shopping list
- 1 large egg yolk shopping list
- 1 small clove garlic, minced shopping list
- 3/4 teaspoon table salt shopping list
- ground black pepper shopping list
- 1 1/4 cups vegetable oil for pan-frying shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 1 teaspoon minced garlic shopping list
- 1 (28 ounce) can crushed tomatoes shopping list
- 1 tablespoon minced fresh basil leaves shopping list
- table salt and ground black pepper shopping list
- 1 pound spaghetti shopping list
- grated parmesan cheese shopping list
How to make it
- For the meatballs: Combine bread and buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes.
- Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl. Lightly form 3 tablespoons of mixture into 1 1/2-inch round meatballs; repeat with remaining mixture to form approximately 14 meatballs. (Compacting them can make the meatballs dense and hard. Can be placed on large plate, covered loosely with plastic wrap, and refrigerated for several hours.)
- Bring 4 quarts of water to boil in large pot for cooking pasta.
- Meanwhile, heat 1/4 -inch vegetable oil over medium-high heat in 10- or 11-inch saute pan. When edge of meatball dipped in oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to paper towel - lined plate; set aside. Repeat, if necessary, with remaining meatballs.
- For the sauce, discard oil in pan, leaving behind any browned bits. Add olive oil along with garlic; saute, scraping up any browned bits, just until garlic is golden, about 30 seconds.
- Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes.
- Stir in basil; add salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low flame.
- Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain, and return to pot.
- Ladle several large spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated.
- Serve immediately with grated cheese.
People Who Like This Dish 4
- quaziefly ALL POINTS
- grk Houston, TX
- bethe Chicago, IL
- crazeecndn Edmonton, CA
- lisamariecr Hanceville, AL
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments