Spaghetti & Meatballs

Pam Snyder

By
@mpsnyder

I got this recipe from a recent episode of Mad Hungry with Lucinda Scala-Quinn. We love Italian in our house so I am going to make this soon. Enjoy!


Featured Pinch Tips Video

Rating:

Serves:

makes 30 1.5 inch meatballs

Prep:

20 Min

Cook:

30 Min

Ingredients

1/3 c
milk
2 slice
white bread, crusts removed
1 lb
ground pork
1 lb
ground beef
2 clove
garlic, minced
2 Tbsp
onion, minced
2 large
eggs, lightly beaten
3/4 c
grated pecorino romano cheese plus more for serving
2 Tbsp
chopped fresh parsley leaves (flat italian parsley if you can find it)
1/4 tsp
freshly ground black pepper
1/2 tsp
coarse salt (use 1 tsp. if you substitute parmesan cheese for the romano cheese)
2 Tbsp
olive oil, extra virgin
2 can(s)
28 ounces best quality whole tomatoes that you can find, pulsed with juices in a blender or food processor
freshly grated parmesan, for serving (optional)

Directions Step-By-Step

1
In a small sauce pan warm the milk.Soak the bread in the milk, turning the slices over to absorb it. Cool and mince the bread. Place it in a large bowl. Add the meats, garlic, onion, eggs , cheese, parsley, pepper and salt. Using clean hands, mix together until completely combined.
2
Have a rimmed baking sheet or platter ready. Roll into 1.5 inch meatballs. Run cold water over your hands periodically to keep the meat from sticking to them. If you have time chill the meatballs to firm them up a bit.
3
Heat your 14 inch skillet or two smaller skillets to fry the meatballs in batches. You do not want to overcrowd the skillet. Otherwise the meatballs won't get that crispy crust you want on them. Cook in small batches if you need to. Add the olive oil and when it is very hot add a single layer of meatballs. They should not touch each other. Fry the meatballs without moving for the first few minutes, then turn as they cook to brown them on all sides, 8 to 10 minutes. Spoon out any excess oil from the pan, carefully scooping around the meatballs.
4
Add the blended tomatoes to the pan with your meatballs and scrape the bottom of the pan to release all the little brown bits. Simmer for 30 minutes. The meatballs will finish cooking in the sauce and will flavor the tomato sauce. Serve with your favorite pasta. Top with your grated cheese and freshly ground black pepper.

About this Recipe

Course/Dish: Beef, Pasta, Pork
Regional Style: Italian
Other Tag: Quick & Easy