spaghetti and meatballs
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
prep time
10 Min
cook time
55 Min
method
Saute
yield
8 serving(s)
Ingredients
- 1/4 cup olive oil
- 5 cloves garlic, finely chopped
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 2 cans 28 oz whole peeled tomatoes in juice, crushed
- - kosher salt and freshly ground black pepper, to taste
- 1/4 cup sugar
- 10 ounces ground pork
- 5 ounces ground beef chuck
- 5 ounces ground veal
- 1/3 cup shredded provolone
- 1/3 cup whole milk ricotta
- 1/4 cup finely grated parmesan
- 1/4 cup finely grated pecorino, plus more for servinc
- 3/4 cup breadcrumbs
- 3 - eggs, lightly beaten
- 1 pound spaghetti, cooked
- 2 tablespoons finely chopped fresh parsley, for serving
How To Make spaghetti and meatballs
-
Step 1Heat 2 tbsp. oil and 3 cloves garlic in a 6-qt. saucepan over medium heat; cook until lightly browned, about 3 minutes
-
Step 2Add dried parsley, basil, tomatoes, salt, and pepper; cook for 60 minutes. Add sugar; cook until reduced and thick, about 20 minutes
-
Step 3Mix 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.
-
Step 4Heat remaining oil in a 12″ skillet over medium-high heat. Working in batches, add meatballs; cook, turning, until browned, about 10 minutes.
-
Step 5Transfer to sauce; cook until cooked through, about 30 minutes.
-
Step 6Serve meatballs and sauce over spaghetti; sprinkle with parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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