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Best Ever Spaghetti and Meatballs

Best Ever Spaghetti and Meatballs

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Best Ever Spaghetti and MeatballsBest Ever Spaghetti and Meatballs    Best Ever Spaghetti and Meatballs    Best Ever Spaghetti and Meatballs    Pasta, Family Favorites, Comfort Food, Beef

This recipe has replaced Marcella's mother's spaghetti and meatballs that she has been making for years.

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  • ¼ cup whole milk
  • 1 cup fresh bread crumbs (remove crusts first)
  • lb. ground veal
  • lb. ground pork
  • ¾ lb. ground beef
  • 1 egg
  • cup grated parmesan cheese
  • 3 Tbs. flat-leaf parsley, chopped
  • ¾ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 2 tsp. fresh oregano, chopped
  • 2 cloves garlic, minced
  • pinch red pepper flakes (optional)
  • ¼ cup extra-virgin olive oil for frying
  • cup extra-virgin olive oil
  • cups diced sweet onion
  • 8 cloves garlic, minced
  • 6 Tbs. tomato paste
  • 2 28 oz. cans crushed tomatoes
  • ¾ cup fresh basil leaves, torn



In a small bowl, soak the bread crumbs in the milk for about 5 minutes. In a large bowl, combine the soggy bread cubes, veal, pork, beef, egg, parmesan cheese, parsley, salt, pepper, oregano, 2 cloves garlic, and red pepper flakes, if using. Mix together gently and form meatballs about 2 inches in diameter. (Over-mixing the meat will make the meatballs tough.)

Heat the ¼ cup olive oil in a large skillet over medium-high heat. Fry the meatballs until brown on all sides, about 8-10 minutes. You may have to fry them in batches. Remove from the pan and drain on paper towels.

FOR THE SAUCE: Heat the ⅔-cup olive oil in a large skillet over medium heat. When the oil is hot, add the onions and cook until they are golden brown, about 7-8 minutes . Add the 8 cloves garlic, crushed tomatoes, tomato paste, and basil. Season to taste with salt and pepper. Bring the sauce to a simmer and put the meatballs in the pan with the sauce. Let simmer for 25-30 minutes. Serve over 1 lb. cooked spaghetti, garnish with parsley, and pass some parmesan at the table.

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recipe type

Main Courses


The Newlywed Kitchen by Lorna Yee and Ali Basye, as found on userealbutter.com






Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im

Choosing an Olive Oil
If a recipe calls for olive oil, you may substitute extra virgin olive oil; but if it calls for extra virgin olive oil, we do not suggest substituting any other type of olive oil.

Chopping basilChopping basil
To slice or mince basil easily, make a pile of all of the basil leaves, with the largest leaves on the bottom. Roll up the leaves to form a cigarette shape. Slice the basil in 1/8 inch slices, which will give you a chiffonade. If you want the basil minced, simply cut the slices crosswise.