Italian Spaghetti and Meatballs

Italian Spaghetti and Meatballs

Mama Mia. That’s a spicy meatball! This Italian meatball recipe is based on one from Italian celebrity chef Lidia Bastianich. It’s traditional. It’s delicious.
Course Appetizer, Hors d'oeuvre, Main Course
Cuisine Italian
Servings 6 servings
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

For the Sauce

  • 2 cans canned peeled tomatoes 35 oz can (preferably San Marzano)
  • 1/4 cup olive oil extra virgen
  • 1 yellow onion medium, chopped (about 1 cup)
  • 1 tsp red pepper flakes crushed
  • 2 bay leaves
  • 1 tbsp salt
  • 1 tbsp black pepper

For the Meatballs

  • 1/2 lb ground pork
  • 1/2 lb ground beef
  • 1 cup bread crumbs fine, dry
  • 1/3 cup parmigiano-reggiano freshly grated
  • 1/4 cup parsley chopped fresh Italian
  • 2 cloves garlic peeled and chopped fine
  • 1 egg large
  • 1 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 1 all-purpose flour
  • 1/4 cup olive oil
  • 1/4 cup vegetable oil

The Rest

  • 1 lb spaghetti
  • 2/3 cup parmigiano-reggiano freshly grated

Instructions

  • Pass the tomatoes and their liquid through a food mill fitted with the fine disc. Heat 1/4 cup olive oil in a 4- to 5-quart pot over medium high heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes. Pour in the tomatoes, crushed red pepper and bay leaves, and season lightly with salt and pepper. Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, 30 minutes.
  • Meanwhile, crumble the pork and beef into a mixing bowl. Sprinkle the bread crumbs, 1/3 cup grated cheese, the parsley, and garlic over the meat. Beat the egg with 1 teaspoon salt and 1/4 teaspoon salt and 1/2 teaspoon black pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don't overmix. Shape the meat mixture into 1-1/2 inch balls.
  • Dredge the meatballs in the flour until lightly but evenly coated. Heat 1/4 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat. Slip as many meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from overbrowning. Remove the meatballs, and repeat if necessary with the remaining meatballs.
  • Add the browned meatballs to the tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes
  • Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
  • Drain the pasta and return it to the pot. Spoon in about 2 cups of the tomato sauce, tossing well until the pasta is coated with sauce. Remove from the heat and toss in 2/3 cup grated cheese. Check the seasoning, and add salt and pepper if necessary. Serve the pasta in warm bowls or piled high on a large warm platter. Spoon a little more of the sauce over the pasta, and pass the remaining sauce separately. Pass the meatballs family-style in a bowl, or top the bowls or platter of spaghetti with them.

Williams - Sonoma

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