Posted by: Anonymous Me | March 4, 2011

Food Friday!!!

I am so proud of this meal, y’all!!

It’s spaghetti and meatballs!!! And, man, is it SOOO good!!!

Spaghetti and Meatballs (serves 4 to 6)
from The New Best Recipe by Cook’s Illustrated

Note: The shaped meatballs can be covered with plastic wrap and refrigerated for several hours ahead of serving time, if you like. Fry the meatballs and make the sauce at the last minute.

Meatballs:
~ 2 slices good-quality white sandwich bread, crusts removed and slices torn into small pieces
~ 1/2 cup buttermilk OR 6 tbsp plain yogurt thinned with 2 tbsp whole milk
~ 1 lb ground meat, preferably 3/4 lb ground chuck and 1/4 lb ground pork
~ 1/4 cup freshly grated Parmesan cheese
~ 2 tbsp minced fresh parsley leaves
~ 1 large egg yolk
~ 1 small garlic clove, minced
~ 3/4 t salt
~ ground black pepper
~ 1 1/2 cups vegetable oil for pan-frying

Smooth Tomato Sauce
~ 2 tbsp extra virgin olive oil
~ 1 small garlic clove, minced
~ 1 28 oz can of crushed tomatoes
~ 1 tbsp minced fresh basil leaves
~ salt and ground black pepper
~ 1 lb fresh spagetti
Freshly grated Parmesan cheese for serving

1 – For the meatballs – Combine the bread and buttermilk (OR yogurt mixture) in a small bowl. Let sit for 10 minutes , mashing occasionally with a fork until a smooth paste forms.
2 – Place the ground meat, cheese, parsley, egg yolk, garlic, salt, and pepper (to taste) in a medium bowl. Add the bread mixture and combine until mixed. Shape 3 tbsp of the mixture into a 1 1/2 inch round meatball. (When forming the meatballs use a light touch. If you compact the meatballs too much they can become dense and hard.) You should be able to form about 14 meatballs.
3 – Pour the vegetable oil into a 10 or 11 inch saute pan to a depth of 1/4 inch. Turn the heat to medium high. After several minutes, test the oil with the edge of a meatball. When the oil starts to sizzle, add the meatballs in a single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes. Regulate the heat as needed to keep the oil sizzling but not smoking. Transfer browned meatballs to a plate lined with paper towels and set aside.
4 – Meanwhile, bring 4 quarts of water to a rolling boil in a large pot.
5 – For the sauce – Discard the oil from the pan used to fry the meatballs, but leave behind any brown bits. Add the olive oil and garlic and saute, scraping up the browned bits, just until the garlic is golden, about 30 seconds. Add the tomatoes, bring to a simmer, and cook until sauce thickens, about 10 minutes. Stir in the basil and salt and pepper to taste. Add the the meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low heat.
6 – Add 1 tbsp salt and pasta to the boiling water and stir to separate noodles. Cook until al dente, drain, and return to the pot. Ladle several large spoonfuls of sauce (without meatballs) over the spaghetti and toss until noodles are well coated. Divide the pasta among individual bowls and top each with a little more tomato sauce and 2 or 3 meatballs. Serve immediately. Top with Parmesan cheese if desired.

I was SOOO pleased with how this recipe turned out. For a little bit of a different texture, I used angel hair pasta instead of spaghetti. Have I mentioned it is SOOOO good?!?!? It IS!!! NOM!!!! 😀

Proudly,

Me!! 🙂

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Responses

  1. This looks so unbelievably good! I am going to try it tomorrow!

    • I am glad you think so!! Let me know how it turns out! I am excited to hear about it!! 🙂


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