Real Meatballs and Spaghetti
Makes 14 to 16 two-inch meatballs. Serve with grated Parmesan.
Ingredients
- 1/2 lb Ground veal
- 1/2 lb Ground pork
- 1 lb Ground beef
- 1 cup Bread crumbs, fresh white (4 slices, crusts removed)
- 1/4 cup Seasoned bread crumbs, dry
- 3 tbsp Parsley, fresh flat-leaf, chopped - 2 for the meatballs, 1 for the sauce
- 1/2 cup Parmesan, freshly grated, plus more for serving
- 3 1/2 tsp Kosher salt, 2 for the meatballs, 1 1/2 for the sauce
- 1 tsp Black pepper, freshly ground, divided
- 1/4 tsp Nutmeg, ground
- 1 Egg, extra-large, beaten
- 3/4 cup Water, warm
- Vegetable oil, for frying
- Olive oil, for frying, plus 1 tablespoon good olive oil for the sauce
- 1 cup Yellow onion, chopped (1 onion)
- 1 1/2 tsp Garlic, minced
- 1/2 cup Red wine, good, such as Chianti
- 1 can Crushed tomato, 28-ounce, or plum tomatoes in puree, chopped
- 1 1/2 lb Spaghetti, cooked per the package
Directions
- Combine the meats, both bread crumbs, 2 tablespoons parsley, Parmesan, 2 teaspoons salt, 1/2 teaspoon pepper, nutmeg, egg and warm water very lightly with a fork. Form loosely into 2-inch meatballs.
- Heat equal amounts of vegetable and olive oil 1/4 inch deep in a large (12-inch) skillet. Brown the meatballs well on all sides in batches over medium-low heat, about 10 minutes per batch, without crowding. Drain on paper towels. Discard the oil but don't clean the pan.
- Sauce: heat the tablespoon of olive oil in the pan and saute the onion over medium heat until translucent, 5 to 10 minutes. Add the garlic for 1 minute. Add the wine and cook on high, scraping up the browned bits, until almost evaporated, about 3 minutes. Stir in the tomatoes, remaining parsley, salt and pepper.
- Return the meatballs, cover and simmer on the lowest heat 25 to 30 minutes, until cooked through. Serve over spaghetti with Parmesan.