Meatballs and Spaghetti
Ingredients
- FOR THE MEATBALLS
- 1/2 lb ground veal
- 1/2 lb ground pork
- 1/2 lb ground beef
- 1 c frsh white bread crumbs (4 slices, crusts removed)
- 1/4 c seasoned dry bread crumbs
- 1/2 c grated Parmesan cheese
- 2 t kosher salt
- 1/2 t freshly ground black pepper
- 1/4 t nutmeg
- 1 extra-large egg, beaten
- Vegetable oil
- Olive oil
- FOR THE SAUCE
- 1 T olive oil
- 1 c chopped yellow onion (1 onion)
- 1 1/2 t minced garlic
- 1/2 c red wine, such as Chianti
- 1 (28 oz) can crushed tomatoes, or plum tomatoe in puree, chopped
- 1 T chopped fresh flat leaf parsely
- 1 /12 t kosher salt
- 1/2 t freshly ground black pepper
- FOR SERVING
- 1 1/2 lbs spaghetti, cooked according to package directions
- Grated Parmesan cheese
Instructions
- 1. Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg and 1/4 c warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2 inch meatballs. You will have 14 to 16 meatballs.
- 2. Pour equal amounts of vegetable oil and olive oil into a large (12 inch) skillet to a dept of 1/4 inch. 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. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
- 3. 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.
- 4. 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 Parmesan cheese.
Instructions
- 1. Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg and 1/4 c warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2 inch meatballs. You will have 14 to 16 meatballs.
- 2. Pour equal amounts of vegetable oil and olive oil into a large (12 inch) skillet to a dept of 1/4 inch. 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. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
- 3. 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.
- 4. 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 Parmesan cheese.
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