Recipe

Classic Spaghetti And Meatballs Recipe

	Lisamariecr / All my dishes 6 months, 1 week ago Everyone loves spaghetti and meatballs. This is a fantastic recipe given to me by an old friend. Prep:15m Cook:30m Servings:6	Lisamariecr
	so easy

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Ingredients

2 slices white sandwich bread (crusts discarded), torn into small cubes

1/2 cup buttermilk

3/4 pound ground beef chuck

1/4 pound ground pork (to be mixed with ground chuck)

1/4 cup grated Parmesan cheese

2 tablespoons minced fresh parsley leaves

1 large egg yolk

1 small clove garlic, minced

3/4 teaspoon table salt

Ground black pepper

1 1/4 cups vegetable oil for pan-frying

2 tablespoons extra-virgin olive oil

1 teaspoon minced garlic

1 (28 ounce) can crushed tomatoes

1 tablespoon minced fresh basil leaves

Table salt and ground black pepper

1 pound spaghetti

grated Parmesan cheese

Directions

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.

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