Old-Fashioned Spaghetti And Meatballs

Submitted by: admin on April 2, 2020

Serves 4 To 6

Ingredients

MEATBALLS
2 slices hearty white sandwich bread, crusts removed, bread torn into small pieces
1⁄2 cup buttermilk
12 ounces 85 percent lean ground beef
4 ounces ground pork
1⁄4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 large egg yolk
1 garlic clove, minced
3⁄4 teaspoon salt
1⁄8 teaspoon pepper
Vegetable oil
TOMATO SAUCE
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 (28-ounce) can crushed tomatoes
1 tablespoon minced fresh basil
Salt and pepper
1 pound spaghetti
1 tablespoon salt
Grated Parmesan cheese

Instructions

  1. FOR THE MEATBALLS: Mash bread and buttermilk in large bowl using fork. Let stand 10 minutes. Mix in ground beef, ground pork, Parmesan, parsley, egg yolk, garlic, salt and pepper using hands. Pinch off and roll mixture into 1-1⁄2-inch meatballs (about 14 meatballs total).
  2. Add oil to 12-inch skillet until it measures 1⁄4 inch deep. Heat oil over medium-high heat until shimmering. Carefully add meatballs in single layer and cook until well browned on all sides, about 10 minutes. Remove meatballs with slotted spoon and transfer to paper towel–lined plate. Discard remaining oil.
  3. FOR THE SAUCE: Heat oil and garlic in now-empty skillet over medium heat. Cook, stirring often and scraping up any browned bits, until garlic turns golden but not brown, about 3 minutes. Stir in tomatoes, bring to simmer, and cook until sauce thickens, about 10 minutes. Stir in basil and season with salt and pepper to taste. Gently nestle meatballs into sauce, bring to simmer, and cook, turning meatballs occasionally, until heated through, about 5 minutes. (Sauce and meatballs can be cooled and refrigerated for up to 2 days.)
  4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot. Add 1 cup sauce (without meatballs) to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve, topping individual portions with more tomato sauce and several meatballs and passing Parmesan separately.

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