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a curated, almost wholly unoriginal collection of favorites.

Classic Spaghetti & Meatballs

September 24, 2018 by Jennifer Leave a Comment

Yields4 Servings
Meatballs (I often double these)
 2 slices white sandwich bread (crusts discarded), torn into small cubes
 ½ cup buttermilk
 ¾ lb ground beef chuck
 ¼ lb ground pork
 ¼ cup freshly grated Parmesan cheese
 2 tbsp minced fresh parsley leaves
 1 large egg yolk
 3 cloves garlic, minced
 ¾ tsp kosher salt
 ground black pepper
 vegetable oil for pan-frying (about 1 1/4 cups)
Simple Tomato Sauce (I often double this)
 2 tbsp olive oil
 1 tbsp minced garlic
 28 oz crushed tomatoes
 2 tbsp minced fresh basil leaves
 salt & pepper
 1 lb spaghetti
1

For the meatballs: Combine bread and buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes.

2

Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl. Lightly form 3 tablespoons of mixture into 1 1/2-inch round meatballs; repeat with remaining mixture to form approximately 14 meatballs.

3

Bring 4 quarts of water to boil in large pot for cooking pasta.

4

Meanwhile, heat 1/4 -inch vegetable oil over medium-high heat in 10- or 11-inch sauté pan. When edge of meatball dipped in oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to paper towel--lined plate; set aside. Repeat, if necessary, with remaining meatballs.

5

For the sauce, discard oil in pan, leaving behind any browned bits. Add olive oil along with garlic; sauté, scraping up any browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil; add salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low flame.

6

Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain, and return to pot. Ladle several large spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 to 3 meatballs. Serve immediately with grated cheese passed separately.

CategoryBeef/Pork/Lamb, Entrees, Pasta
adapted from America's Test Kitchen

Ingredients

Meatballs (I often double these)
 2 slices white sandwich bread (crusts discarded), torn into small cubes
 ½ cup buttermilk
 ¾ lb ground beef chuck
 ¼ lb ground pork
 ¼ cup freshly grated Parmesan cheese
 2 tbsp minced fresh parsley leaves
 1 large egg yolk
 3 cloves garlic, minced
 ¾ tsp kosher salt
 ground black pepper
 vegetable oil for pan-frying (about 1 1/4 cups)
Simple Tomato Sauce (I often double this)
 2 tbsp olive oil
 1 tbsp minced garlic
 28 oz crushed tomatoes
 2 tbsp minced fresh basil leaves
 salt & pepper
 1 lb spaghetti

Directions

1

For the meatballs: Combine bread and buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes.

2

Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl. Lightly form 3 tablespoons of mixture into 1 1/2-inch round meatballs; repeat with remaining mixture to form approximately 14 meatballs.

3

Bring 4 quarts of water to boil in large pot for cooking pasta.

4

Meanwhile, heat 1/4 -inch vegetable oil over medium-high heat in 10- or 11-inch sauté pan. When edge of meatball dipped in oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to paper towel--lined plate; set aside. Repeat, if necessary, with remaining meatballs.

5

For the sauce, discard oil in pan, leaving behind any browned bits. Add olive oil along with garlic; sauté, scraping up any browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil; add salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low flame.

6

Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain, and return to pot. Ladle several large spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 to 3 meatballs. Serve immediately with grated cheese passed separately.

Classic Spaghetti & Meatballs
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