Spaghetti and Meatballs
By
Lynn Clay
@LavenderLynn
6
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
Ingredients
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1/4 colive oil
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5 clovegarlic, finely chopped
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1 Tbspdried parsley
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1 Tbspdried basil
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2 can(s)28 oz whole peeled tomatoes in juice, crushed
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·kosher salt and freshly ground black pepper, to taste
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1/4 csugar
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10 ozground pork
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5 ozground beef chuck
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5 ozground veal
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1/3 cshredded provolone
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1/3 cwhole milk ricotta
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1/4 cfinely grated parmesan
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1/4 cfinely grated pecorino, plus more for servinc
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3/4 cbreadcrumbs
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3eggs, lightly beaten
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1 lbspaghetti, cooked
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2 Tbspfinely chopped fresh parsley, for serving
How to Make Spaghetti and Meatballs
- Heat 2 tbsp. oil and 3 cloves garlic in a 6-qt. saucepan over medium heat; cook until lightly browned, about 3 minutes
- Add dried parsley, basil, tomatoes, salt, and pepper; cook for 60 minutes. Add sugar; cook until reduced and thick, about 20 minutes
- 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.
- Heat remaining oil in a 12″ skillet over medium-high heat. Working in batches, add meatballs; cook, turning, until browned, about 10 minutes.
- Transfer to sauce; cook until cooked through, about 30 minutes.
- Serve meatballs and sauce over spaghetti; sprinkle with parsley.
