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Spaghetti and Meatballs
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Brief Description
Lou Di Palo shares his grandmother's recipe for meatballs.
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Main Ingredient
ground pork
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Category: Pasta
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Cuisine: Italian
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Prep Time: 25 min(s)
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Cook Time: 130 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mssavy
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Posted On: Dec 29, 2015
Number of Servings:
Ingredients:
- 1/4 - cup olive oil
- 5 cloves - garlic finely chopped
- 1 tablespoons - dried parsley
- 1 tablespoons - dried basil
- 2 cans - 28-oz. whole peeled tomatoes in juice crushed
- 1/4 cups - sugar
- 10 ounces - ground pork
- 5 ounces - ground beef chuck
- 5 ounces - ground veal
- 1/3 cups - shredded provolone
- 1/3 cups - whole-milk ricotta
- 1/4 cups - finely grated parmesan
- 1/4 cups - finely grated pecorino, plus more for serving
- 3/4 cups - breadcrumbs
- 3 - eggs. lightly beaten
- 1 pounds - spaghetti cooked
- 2 tablespoons - finely chopped fresh parsley, for serving
- - Kosher salt and freshly ground black pepper, to taste
Directions:
1. Heat 2 tbsp. oil and 3 cloves garlic in a 6-qt. saucepan over medium heat; cook until lightly browned, about 3 minutes. Add dried parsley, basil, tomatoes, salt, and pepper; cook for 60 minutes. Add sugar; cook until reduced and thick, about 20 minutes.
2. Mix remaining garlic, pork, chuck, veal, provolone, ricotta, parmesan, pecorino, breadcrumbs, eggs, salt, and pepper in a bowl; form into eight 2 ½″ meatballs, about 6 ounces each.
3. Heat remaining oil in a 12-inch skillet over medium-high heat. Working in batches, add meatballs; cook, turning, until browned, about 10 minutes.
4. Transfer to sauce; cook until cooked through, about 30 minutes. Serve meatballs and sauce over spaghetti; sprinkle with parsley.
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