Spaghetti and Meatballs
These meatballs are so tender they will melt in your mouth,
Ingredients
- 1 lb ground beef (I prefer 80/20)
- 1 lb ground pork
- 6 oz grated Pecorino Romano
- 1 small shallot, diced
- 1/3 cup chopped parsley
- 3 large eggs
- 1 cup soft breadcrumbs (I use white sandwich bread)
- enough milk to soften the breadcrumbs
- 3-4 oz Ricotta Cheese
- 2 minced garlic cloves
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1 tsp black pepper
- a pinch of red pepper flakes
- water and oil for the sheet pan
For the Sauce
- 2 28 oz cans Italian San Marzano Tomatoes
- 10 tbsp butter
- 1 onion, halved
- salt to taste
Instructions
For the Meatballs
- Preheat the oven to 450 degrees. Place the ground beef and pork in a bowl. Add the cheese, shallot, parsley, eggs, grated garlic and fresh parsley. In a separate bowl combine the breadcrumbs with the milk. Toss together until the breadcrumbs have absorbed the milk. Add the breadcrumbs, the ricotta cheese, the minced garlic, the garlic powder, the salt and pepper and red pepper flakes. Gently fold the ingredients together and form the meatballs to the size you prefer.Place the prepared meatballs on a sheet pan. Combine 90 percent water and 10% oil in a container to hold enough water to drizzle over the meatballs leaving a thin later on the bottom of the pan. Place in the oven and cook for 20 minutes.
For the Marinara Sauce
- In a bowl or food processor add the tomatoes and break them up with your hands for more of a pureed consistency. I used my food processor and pulsed them to make a chunky puree. Additionally, you can use the canned pureed tomatoes. In a pot large enough, add the tomatoes, the onions, butter and salt and cook uncovered very slow, about 45 minutes until fat forms on top stirring from time to time.
To finish the dish
- At this point you can add the meatballs to the sauce and simmer for about 20 minutes. At this time you can (if you want) remove the meatballs for plating. In a separate large skillet, add just enough tomato sauce to cover your spaghetti. I add a little pasta water, maybe about a quarter cup, then add the pasta straight from the pasta cooking pot allowing excess water to drain off and then toss until completely coated. Pile the sauced pasta in a large bowl, or individual plates or bowls. And the desired number of meatballs and top with a little more sauce. Top with fresh basil if desired and a generous shaving of parmesan cheese. Bon Appetit!