Nothing says comfort food to me more than a plate of the Italian Classic, Spaghetti and Meatballs. I never get tired of this delicious dish and making a batch of sauce and meatballs ahead of time is a great way to make sure you have dinner in the freezer whenever you need it.
chill meatball mixture1hr
Keyword: italian food, spaghetti and meatballs
Author: Chef Dennis Littley
1cupstale Italian bread
1/4bunch Italian parsleychopped
1 1/2teaspoonsground black pepper
1/2teaspoonred pepper flakes
1/4cupgrated Romano cheese
2clovesfresh garlic chopped
56ouncesCrushed Tomato San Marzano
1bunch fresh basil
1/2onion finely diced
Sea Salt and Pepper to taste
2poundsspaghettiI used De Cecco
Soak bread in milk in a small bowl for 20 minutes.
Mix beef and pork together in a large bowl. Stir onions, bread mixture, eggs, parsley, garlic, salt, black pepper,dried basil, and Romano cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter.
Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.
In a large skillet or small sauce pot, sauté diced onion and chopped garlic in olive oil until onions are translucent, do not allow them to burn!
Add crushed tomatoes, rinse cans with just a little water and add to the sauce (if crushed tomatoes are not available use whole tomatoes and crush by hand or with an immersion blender).
add chopped basil, sugar, sea salt and black pepper to taste (don’t over season you can always add more later).
After your sauce has reached a boil, reduce the heat to low, a simmer for 15-20 minutes for classical Marinara / simmer for 1-3 hours for a rich hearty Tomato Sauce.
Cook pasta. Follow instructions on box.**Unless you have a large enough pot to cook both pounds at once cook them 1 pound at a time.