Italian Meatballs and Spaghetti PDF Print E-mail
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Written by John Keife   
Saturday, 21 September 2013 17:17

Once you've successfully prepared these meatballs, you'll not return to any previous short cut recipes!

Submitted by:  John Keife

Meatball Ingredients:

  • 1/2 lb ground veal
  • 1/2 lb ground pork
  • 1/2 lb ground beef
  • 1 cup fresh white bread crumbs (4 slices with crusts removed)John K
  • 1/4 cup seasoned dry bread crumbs
  • 2 TBS chopped flat-leaf or Italian parsley
  • 1/2 cup freshly grated Parmesan-Romano cheese
  • 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground nutmet
  • 1 beaten egg
  • canola or vegetable oil
  • olive oil

Sauce Ingredients:

  • 1 TBS extra-virgin olive oil
  • 1 cup chopped yellow onion
  • 1 1/2 tsp minced fresh garlic
  • 1/2 cup good red wine
  • 1 28-oz can crushed tomatoes, or pureed plum tomatoes, chopped
  • 1 TBS chopped flat-leaf or Italian parsley
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Meatball Instructions:

  1. Using a fork, combine lightly the meats, bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl
  2. Using your hands, lightly form the mixture into 2" round meatballs.  You should have 14-16 meatballs
  3. Pour equal amounts of vegetable and olive oil into a 12" skillet to a depth of about 1/4 inch and heat to medium high temperature---about 330°
  4. Place the meatballs carefully and in batches into the oil and brown well on all sides, turning carefully with a curved spatula.  Don't overcrowd
  5. Remove meatballs onto a paper towel-covered plate and discard the oil after the last batch; but don't clean the pan

Sauce Instructions:

  1. Add olive oil to same pan and heat over medium-low temperature
  2. Add onion and saute for about 5-10 minutes until onion is translucent
  3. Add garlic and cook for additional minute
  4. Add wine and raise temperature to high, scraping brown bits from bottom of pan, until almost all of liquid is evaporated---about 3 minutes
  5. Lower temperature and stir in tomatoes, parsley, salt, and pepper
  6. Return meatballs to sauce, cover, and simmer on lowest heat for 25-30  minutes, until meatballs are cooked through
  7. Serve hot over your favorite pasta and sprinkle generously with Parmesan-Ruggiero cheese
Last Updated on Sunday, 24 May 2015 17:08