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Spaghetti with giant meatballs
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Main Ingredient
Ground veal
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Category: Pasta
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Cuisine: Italian
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Prep Time: 60 min(s)
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Cook Time: 90 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: MarySue
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Posted On: May 10, 2020
Number of Servings:
Ingredients:
- 3 tablespoons - Extra Virgin Olive Oil
- 2 - Small onions minced
- 6 cloves - garlic minced
- 4 pounds - Plum tomatoes peeled, seeded, diced (or 4 cans diced tomatoes)
- 2 tablespoons - tomato paste
- 2 cups - chicken broth
- 1/2 teaspoons - salt
- - Freshly Ground Pepper
- 1/4 cups - fresh basil julienned
- 4 slices - Italian bread crusts removed, cut in small cubes
- 1/4 cups - whole milk
- 2 tablespoons - unsalted butter
- 1 - medium onion minced
- 3 cloves - garlic minced
- 2 pounds - lean ground veal
- 1 - large egg lightly beaten
- 1/4 cups - freshly grated Parmesan cheese plus more for topping
- 1 tablespoons - Fresh parsley chopped; plus more for topping
- 1 tablespoons - Basil chopped
- 1 teaspoons - dried oregano
- 1 teaspoons - salt
- 1 teaspoons - sugar
- - Freshly Ground Pepper
- 1 pounds - dried spaghetti
Directions:
1. For the tomato sauce, heat the olive oil in a large saucepan over medium-high heat. Add the onion; cook, stirring often, until soft, about 5 minutes. Add the garlic; cook 1 minute. Stir in the tomatoes and tomato paste; cook 3 minutes. Stir in the broth; heat to a simmer. Cook until thick, 20-30 minutes. Season with salt and pepper to taste. Stir in the basil. (If making in advance, cool to room temperature and refrigerate, covered, in a non-reactive container.)
2. For the meatballs, soak the bread in the milk in a large bowl 10 minutes. Melt the butter in a medium skillet over medium heat. Add the onion and garlic; cook, stirring often, until soft, about 5 minutes. Add the onion, garlic, veal, egg, Parmesan, parsley, basil, oregano, salt, sugar and pepper to taste to the bread mixture; mix thoroughly. Wet your hands with cold water; shape one-eighth of the mixture into a large ball; set aside. Repeat to make 8 meatballs.
3. Heat the tomato sauce in a large saucepan over medium-high heat to a simmer. Carefully add the meatballs one at a time, using a large spoon; cover. Simmer until the meatballs are cooked through, about 45 minutes.
4. Meanwhile, about 20 minutes before the meatballs are done, cook pasta according to package instructions until al dente.
5. Transfer the meatballs with a slotted spoon to a plate. Transfer 1 1/2 cups of the sauce to a small saucepan; keep warm. Drain the pasta; add it to the sauce in the large saucepan. Toss to coat thoroughly. Mound the spaghetti on each of 8 serving bowls or plates. Top with the meatballs; drizzle with the reserved sauce. Sprinkle with chopped parsley and grated Parmesan.
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