spaghetti & meatballs

Name: Spaghetti & Meatballs
Prep time: 20 min
Cook time: 30 min
Cuisine: Italian
Ingredients: 1/3 cup(s) milk; 2 slice(s) white bread, crusts removed; 1 pound(s) ground pork; 1 pound(s) ground beef; 2 clove(s) garlic, minced; 2 tablespoon(s) onion, minced; 2 large eggs, lightly beaten; 3/4 cup(s) grated pecorino romano cheese plus more for serving; 2 tablespoon(s) chopped fresh parsley leaves (flat italian parsley if you can find it); 1/4 teaspoon(s) freshly ground black pepper; 1/2 teaspoon(s) coarse salt (use 1 tsp. if you substitute parmesan cheese for the romano cheese); 2 tablespoon(s) 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)

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72 Pinches 1 Photo

Pam Snyder

29 Palms, CA

Updated on Oct 28, 2010

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!

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prep time 20 Min

cook time 30 Min

method ---

yield makes 30 1.5 inch meatballs

Ingredients

1/3 cup milk
2 slices white bread, crusts removed
1 pound ground pork
1 pound ground beef
2 cloves garlic, minced
2 tablespoons onion, minced
2 large eggs, lightly beaten
3/4 cup grated pecorino romano cheese plus more for serving
2 tablespoons chopped fresh parsley leaves (flat italian parsley if you can find it)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon coarse salt (use 1 tsp. if you substitute parmesan cheese for the romano cheese)
2 tablespoons olive oil, extra virgin
2 cans 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)

How To Make spaghetti & meatballs

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.

Step 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.
Step 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.
Step 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.
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