Italian Meatballs and Spaghetti |
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Written by John Keife
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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)

- 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:
- Using a fork, combine lightly the meats, bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl
- Using your hands, lightly form the mixture into 2" round meatballs. You should have 14-16 meatballs
- 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°
- 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
- Remove meatballs onto a paper towel-covered plate and discard the oil after the last batch; but don't clean the pan
Sauce Instructions:
- Add olive oil to same pan and heat over medium-low temperature
- Add onion and saute for about 5-10 minutes until onion is translucent
- Add garlic and cook for additional minute
- Add wine and raise temperature to high, scraping brown bits from bottom of pan, until almost all of liquid is evaporated---about 3 minutes
- Lower temperature and stir in tomatoes, parsley, salt, and pepper
- Return meatballs to sauce, cover, and simmer on lowest heat for 25-30 minutes, until meatballs are cooked through
- Serve hot over your favorite pasta and sprinkle generously with Parmesan-Ruggiero cheese
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Last Updated on Sunday, 24 May 2015 17:08 |