Classic Meatballs and Spaghetti
March 6th 2009 11:43
Ingredients:
2 slices white sandwich bread (crusts discarded) torn into small cubes
1/2 cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons sweet milk
3/4 pound ground chuck mixed with 1/4 pound ground pork or 1 pound ground chuck
1/4 cup freshly grated Parmesan cheese
2 tablespoons minced fresh parsley leaves
1 large egg yolk
1 small garlic clove, minced (1 teaspoon)
3/4 teaspoon salt
Freshly ground black pepper
Vegetable oil for pan frying (about 1 1/4 cups)
Simple Tomato Sauce
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1 can (28 ounces) crushed tomatoes
1 tablespoon fresh basil leaves
Salt and ground pepper
1 pound spaghetti
Freshly grated Parmesan cheese
Method - The Procedure
Directions:
1. For the meatballs: combine bread and buttermilk in small bowl, mashing occasionally with a fork, until smooth paste forms, about 10 minutes.
2. Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl. Lightly form 3 tablespoons of the mixture into 1 1/2-inch round meatballs, repeat with remaining mixture to form about 14 meatballs. (Compacting them can make the meatballs dense and hard. Can be placed on a large plate, loosely covered with plastic wrap and refrigerated for several hours.)
3. Bring 4 quarts of water to a boil in a large pot for cooking the pasta.
4. Meanwhile, heat 1/4-inch vegetable oil over medium-high heat in a 10- or 11-inch saute pan. When edge of meatball dipped in oil sizzles, add meatballs in a 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 a paper towel lined plate; set aside. Repeat, if necessary, with remaining meatballs.
5. 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 a low flame.
6.Meanwhiile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain and return to pot. Ladle several spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 to 3 meatballs. Serve immediately with grated cheese passed separately.
Serves 4 to 6.
2 slices white sandwich bread (crusts discarded) torn into small cubes
1/2 cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons sweet milk
3/4 pound ground chuck mixed with 1/4 pound ground pork or 1 pound ground chuck
1/4 cup freshly grated Parmesan cheese
2 tablespoons minced fresh parsley leaves
1 large egg yolk
1 small garlic clove, minced (1 teaspoon)
3/4 teaspoon salt
Freshly ground black pepper
Vegetable oil for pan frying (about 1 1/4 cups)
Simple Tomato Sauce
2 tablespoons extra virgin olive oil
1 can (28 ounces) crushed tomatoes
1 tablespoon fresh basil leaves
Salt and ground pepper
1 pound spaghetti
Freshly grated Parmesan cheese
Method - The Procedure
Directions:
1. For the meatballs: combine bread and buttermilk in small bowl, mashing occasionally with a fork, until smooth paste forms, about 10 minutes.
2. Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl. Lightly form 3 tablespoons of the mixture into 1 1/2-inch round meatballs, repeat with remaining mixture to form about 14 meatballs. (Compacting them can make the meatballs dense and hard. Can be placed on a large plate, loosely covered with plastic wrap and refrigerated for several hours.)
3. Bring 4 quarts of water to a boil in a large pot for cooking the pasta.
4. Meanwhile, heat 1/4-inch vegetable oil over medium-high heat in a 10- or 11-inch saute pan. When edge of meatball dipped in oil sizzles, add meatballs in a 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 a paper towel lined plate; set aside. Repeat, if necessary, with remaining meatballs.
5. 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 a low flame.
6.Meanwhiile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain and return to pot. Ladle several spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 to 3 meatballs. Serve immediately with grated cheese passed separately.
Serves 4 to 6.
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