There are so many recipes out there to try, flavors to discover and techniques to master- exploring them never gets old. But I will admit that it does make sense to have a solid repertoire of well-loved dishes under your belt that taste like home and can reliably please a crowd. Banana bread, roast chicken and mashed potatoes are some of these foods. And so are meatballs.
Growing up, meatballs were in attendance at most holiday dinners, along with their buddies, Italian sausages (hot and sweet). Made by my mom, they were always delicious, and to this day they still are. My mom’s tried and true meatball recipe relies on pork and beef (a little unorthodox) and are browned in pan before being finished in the tomato sauce.
This recipe differs from hers in two principal ways. First, it includes veal in addition to pork and beef, making it a more traditional mix (the butcher knew exactly what I was making). I don’t typically eat much veal but I think it adds a little more nuance to the flavor and makes it a bit subtler. Second, they are baked instead of pan-fried.
Some Italians may consider baking a meatball to be utter sacrilege, and I used to think the same way, accompanying my judgment with an enormous eyeroll at anyone trying to find a healthier alternative to pan-frying. The flavor, I thought, just could not be the same without crisping up a little in a pan of oil. But alas, I was wrong. Not only are these meatballs full of flavor but they’re also so much easier to make than in the pan!
Consider this. No more oil sputtering all over your stovetop or the shirt you’re wearing, or jumping up and burning your chin. Consider this. Rolling your meatballs, arranging them on a baking sheet and then sticking them into the oven…while you walk away for 25 minutes and do something else entirely. Imagine that!
So while I’ll continue to look forward to the tried and true holiday meatballs I’ve known all my life, this little recipe is now MINE, one I’ve dog-eared and flagged in my mind for future dinners that call for the precise combination of ease, comfort and elegance. It’s these meatballs every time.
The meatballs can be made and cooked in advance and refrigerated for up to 3 days or frozen for up to 1 month. If frozen, thaw overnight in the refrigerator or for 2 to 3 hours at room temperature.
Ingredients
- 2 cups / 115g fresh breadcrumbs
- 1/2 cup / 120ml whole milk
- 1 lb. / 455g ground beef
- 8 oz. / 225g ground pork
- 8 oz. / 225g pork veal
- 2 large eggs, lightly beaten
- 2 clove garlic, minced
- 3 tablespoons minced fresh flat-leaf parsley
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons grated Pecorino Romano cheese
- 1 teaspoon kosher or fine sea salt
- Freshly ground black pepper
- Cooking spray or vegetable oil for greasing the baking sheet
- 4 cloves garlic, lightly crushed
- 1/2 cup / 120ml extra-virgin olive oil
- Four 28-oz. cans diced tomatoes, with their juice
- Kosher or fine sea salt
- 10 large fresh basil leaves, shredded or torn
- 2 lb. dried spaghetti
- Freshly grated Parmigiano-Reggiano cheese
- Freshly grated Pecorino Romano cheese
Instructions
- To make the sauce, warm the garlic in the olive oil in a large saucepan placed over medium heat. Use a wooden spoon to press down on the garlic to release its flavor and then swirl the pan to infuse the oil. After about 2 minutes, when the garlic begins to sizzle and release its fragrance but before it starts to brown, carefully pour in the tomatoes and their juice (the oil will spatter) and stir to coat with the oil. Season with 2 teaspoons salt, raise the heat to medium-high, and bring the tomatoes to a simmer. When the juices start bubbling, reduce the heat to medium-low and let the tomatoes simmer uncovered, stirring from the to time, for 30 minutes to 35 minutes, or until the sauce has thickened and the oil has separated from the tomatoes.
- Remove from the heat and stir in the basil. Taste and adjust the seasoning with salt, if you like.
- To make the meatballs, heat the oven to 400°F. Combine the breadcrumbs and milk in a small bowl and let stand for about 10 minutes, or until the bread has absorbed the milk.
- Place all the meats in a large bowl and add the moistened breadcrumbs, eggs, garlic, parsley, both cheeses, salt and several grinds of pepper. Using your hands or a wooden spoon, fold the mixture together, making sure that all of the ingredients are combined thoroughly.
- Coat a large rimmed baking sheet with cooking spray. Dampen your hands with cold water. Pinch off enough of the meat mixture to form a ball about the size of a golf ball or slightly larger and roll between your palms into a ball. Place the meatball on the prepared baking sheet. Repeat to make meatballs from the remaining meat mixture. You should end up with about 24 meatballs.
- Place the meatballs in the oven and bake for about 20 minutes, or until they are cooked through and browned on top. While the meatballs are baking, pour the sauce into a heavy-bottomed pot and warm it over medium-low heat.
- When the meatballs are ready, remove from the oven and, using tongs, transfer them to the pot of sauce. Raise the heat to medium and bring the sauce to a gentle simmer while you cook the spaghetti. Reduce the heat to medium-low if necessary to maintain a slow simmer.
- Bring a very large pot or a stockpot of water to a rolling boil and salt generously. Add the pasta, stir to separate the noodles, and cook according to the manufacturer's instructions until al dente. Drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water.
- Return the pasta to the pot and spoon about two-thirds of the sauce over it. Gently toss the pasta and sauce to combine thoroughly, adding a splash or two of the cooking water if necessary to loosen the sauce. Transfer the dressed pasta to warmed shallow individual bowls. Divide the remaining sauce among the servings, then top each serving with 2 or 3 meatballs and a generous sprinkling of both cheese. Serve immediately.
Notes
https://www.thekitchenchronicles.com/2017/10/19/spaghetti-with-meatballs/
