Spaghetti and Meatballs

Lynn Clay

By
@LavenderLynn

Lou Di Palo shared his grandmother's recipe for the meatballs that he sells at his family's store, Di Palo's Fine Foods, in New York City


Featured Pinch Tips Video

Comments:

Serves:

8

Prep:

10 Min

Cook:

55 Min

Method:

Saute

Ingredients

1/4 c
olive oil
5 clove
garlic, finely chopped
1 Tbsp
dried parsley
1 Tbsp
dried basil
2 can(s)
28 oz whole peeled tomatoes in juice, crushed
kosher salt and freshly ground black pepper, to taste
1/4 c
sugar
10 oz
ground pork
5 oz
ground beef chuck
5 oz
ground veal
1/3 c
shredded provolone
1/3 c
whole milk ricotta
1/4 c
finely grated parmesan
1/4 c
finely grated pecorino, plus more for servinc
3/4 c
breadcrumbs
3
eggs, lightly beaten
1 lb
spaghetti, cooked
2 Tbsp
finely chopped fresh parsley, for serving

Directions Step-By-Step

1
Heat 2 tbsp. oil and 3 cloves garlic in a 6-qt. saucepan over medium heat; cook until lightly browned, about 3 minutes
2
Add dried parsley, basil, tomatoes, salt, and pepper; cook for 60 minutes. Add sugar; cook until reduced and thick, about 20 minutes
3
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 oz. each.
4
Heat remaining oil in a 12″ skillet over medium-high heat. Working in batches, add meatballs; cook, turning, until browned, about 10 minutes.
5
Transfer to sauce; cook until cooked through, about 30 minutes.
6
Serve meatballs and sauce over spaghetti; sprinkle with parsley.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Beef
Regional Style: American