Classic Meatballs and Spaghetti Recipe

Classic Meatballs and Spaghetti

• Level: Intermediate
• Yield: 6 servings
• Nutritional Analysis Per Serving Serving Size 1 of 6 servings Calories 1146 Total Fat 51 g Saturated Fat 15 g Carbohydrates 114 g Dietary Fiber 8 g Sugar 11 g Protein 52 g Cholesterol 143 mg Sodium 1163 mg
• Total: 2 hr
• Prep: 40 min
• Cook: 1 hr 20 min

• Level: Intermediate
• Yield: 6 servings
• Nutritional Analysis Per Serving Serving Size 1 of 6 servings Calories 1146 Total Fat 51 g Saturated Fat 15 g Carbohydrates 114 g Dietary Fiber 8 g Sugar 11 g Protein 52 g Cholesterol 143 mg Sodium 1163 mg
• Total: 2 hr
• Prep: 40 min
• Cook: 1 hr 20 min

For the meatballs:

• 1/2 pound ground veal
• 1/2 pound ground pork
• 1 pound ground beef
• 1 cup fresh white bread crumbs (4 slices, crusts removed)
• 1/4 cup seasoned dry bread crumbs
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 cup freshly grated Parmesan cheese
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 extra-large egg, beaten
• Vegetable oil
• Olive oil

For the sauce:

• 1 tablespoon good olive oil
• 1 cup chopped yellow onion (1 onion)
• 1 1/2 teaspoons minced garlic
• 1/2 cup good red wine, such as Chianti
• 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

For serving:

• 1 1/2 pounds spaghetti, cooked according to package directions
• Freshly grated Parmesan

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1. Combine the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Gently mix with a fork. Using your hands, shape the mixture into 2-inch meatballs. You should have 14 to 16 meatballs.
2. In a large (12-inch) skillet, pour equal amounts of vegetable oil and olive oil to a depth of 1/4-inch. Heat the oil. Carefully place the meatballs in the oil in batches, browning them well on all sides over medium-low heat. Turn them gently with a spatula or fork. Each batch should take about 10 minutes. Avoid overcrowding the skillet. Transfer the browned meatballs to a plate lined with paper towels. Discard the oil, but leave the pan uncleaned.
3. For the sauce, warm the olive oil in the same pan. Add the onion and saut over medium heat until it becomes translucent, about 5 to 10 minutes. Stir in the garlic and cook for an additional minute. Add the wine and cook on high heat, scraping up the browned bits from the bottom of the pan, until nearly all the liquid has evaporated, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
4. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, or until the meatballs are fully cooked. Serve hot over cooked spaghetti and offer freshly grated Parmesan at the table.

Reprinted from Barefoot Contessa Family Style, Copyright 2002 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.