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