Spaghetti and Meatballs
January 25, 2009
Spaghetti and meatballs, an italian classic that is perfect for a sunday night meal during the cold winter season! The meatballs are the superstars in this recipe, combining pork, veal, beef, lot’s of garlic and parmesan cheese, that creates a flavor that is SO delicious. The tomatoe sauce is simple and hearty. Now this recipe generates 70 meatballs, so it’s perfect for a family get together. Please enjoy! -
6 (28oz.) cans whole tomatoes in juice
- 2 medium onions, chopped
- ½ cup extra virgin olive oil
- 6 garlic cloves, finely chopped
For the meatballs
- 2 medium onions, finely chopped
- ¼ cup extra virgin olive oil
- 10 garlic cloves, finely chopped
- 3 cups torn day- old Italian bread
- 3 cups whole milk
- 6 large eggs
- 2 cups grated Parmigiano-Reggiano (1/4 lb.)
- 1/3 cup finely chopped flat-leaf parsley
- ¼ cup finely chopped oregano, or 1 tsp. dried
- 1 tbsp. grated lemon zest
- 1½ lb. ground veal
- 1½ lb. ground pork
- 1½ lb. ground beef (not lean)
- 1 cup olive oil or vegetable oil
For pasta
- 2 lb. dried spaghetti
Make sauce: Drain tomatoes, reserving juice in a large bowl. Crush tomatoes with your hands and add to juice. Cook onions in oil in pot over medium heat, stirring occasionally, until softened, about 2 minutes. Stir in tomatoes with their juice, 4 tsp. salt, and 1 tsp. pepper. Simmer sauce, uncovered, stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Season with salt.
Make meatballs while sauce simmers: Cook onions in extra virgin olive oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Transfer to a large bowl to cool. Soak bread in milk until soft, about 5 minutes. Firmly squeeze bread to remove excess milk, discarding milk.
Stir together cooled onion mixture, bread, eggs, parmesan, parsley, oregano, lemon zest, 5½ tsp. salt, and 1½ tsp. pepper until combined. Add meats to bread mixture, gently mixing with your hands until just combined (do not over mix).
Form meat mixture into about 70 (1½ inch) balls with dampened hands, arranging meatballs on 2 large baking sheets or in shallow baking pans.
Heat oil (1 cup) in a 12-inch heavy skillet (preferably nonstick) over medium-high heat until hot but not smoking, then brown meatballs in 4 or 5 batches (without crowding), turning frequently, about 5 minutes per batch. Return to baking sheets.
Add meatballs to sauce and gently simmer, covered, stirring occasionally, until cooked through, 20 to 30 minutes. (If pot is not big enough, divide meatballs and sauce between 2 pots.)
Cook spaghetti in 2 batches in boiling salted water (3 tbsp. salt for 6 qt. water), until just al dente, draining and tossing each batch with some of the sauce in a large serving dish. Serve with meatballs, remaining sauce, and grated cheese.
Notes: Meatballs can be made and simmered in sauce 5 days ahead and chilled (covered once cool). Meatballs with sauce can be frozen in an air-tight container or heavy-duty sealable bags up to 3 months.
Serves: 12 to 16
Total time: 3 hours
Related posts:
- Linguine with Rustic Meatballs
- Spaghetti with Smoked Turkey Sausage and Artichoke Fennel Sauce
- Baked Penne with Meat and Mushroom Sauce
