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    Spaghetti & Meatballs

    Ingredients

    • ¼ cup olive oil
    • 5 cloves garlic, finely chopped
    • 1 tbsp. dried parsley
    • 1 tbsp. dried basil
    • 2 28-oz. cans whole peeled tomatoes in juice, crushed
    • Kosher salt and freshly ground black pepper, to taste
    • ¼ cup sugar
    • 10 oz. ground pork
    • 5 oz. ground beef chuck
    • 5 oz. ground veal
    • ⅓ cup shredded provolone
    • ⅓ cup whole-milk ricotta
    • ¼ cup finely grated parmesan
    • ¼ cup finely grated pecorino, plus more for serving
    • ¾ cup breadcrumbs
    • 3 eggs. lightly beaten
    • 1 lb. spaghetti, cooked
    • 2 tbsp. finely chopped fresh parsley, for serving

    Info

    • Prep: 60
    • Cook: 45
    • Serves: 8

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    Directions

    1. Heat 2 tbsp. oil and 3 cloves garlic in a 6-qt. saucepan over medium heat; cook until lightly browned, about 3 minutes.
    2. Add dried parsley, basil, tomatoes, salt, and pepper; cook for 60 minutes.
    3. Add sugar; cook until reduced and thick, about 20 minutes.
    4. 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.
    5. Heat remaining oil in a 12″ skillet over medium-high heat. Working in batches, add meatballs; cook, turning, until browned, about 10 minutes.
    6. Transfer to sauce; cook until cooked through, about 30 minutes.
    7. Serve meatballs and sauce over spaghetti; sprinkle with parsley.
    recipes/pasta/spaghetti_meatballs.txt · Last modified: 2018/07/22 06:27 (external edit)