Spaghetti and Meatballs Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Lou Di Palo shares his grandmother's recipe for meatballs.

    Main Ingredient:

    ground pork

    Category:  Pasta

    Cuisine:  Italian

    Prep Time: 25 min
    Cook Time: 2 hour(s) 10 min

    Source

    Saveur

    Posted By:

    aiden.fink

    Posted On:

    December 25, 2017

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