Spaghetti and Meatballs

Name: Spaghetti and Meatballs
Yield: Makes 4 Main-Course Servings
Ingredients: ½ cup soft fresh bread crumbs; 1 pound dried spaghetti; 2½ to 3 cups Basic Chunky Tomato Sauce or any tomato sauce; 2 large garlic cloves, smashed and peeled; ¼ cup well-beaten egg (about 1½ large eggs); ¼ cup freshly grated Romano or Parmesan cheese; ⅓ cup milk; Freshly grated Parmesan cheese, for serving; ½ pound ground pork, well chilled (or use a total of 1 pound chuck); ¼ cup chopped fresh parsley; ½ pound ground beef chuck, well chilled; ¼ cup chopped fresh parsley (optional); 2 tablespoons olive oil; freshly ground black pepper, to taste (be generous); #1½ teaspoons salt

Preparation info

Makes
4
Main-Course Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

Self-important gourmands will sneer that “there’s no such dish in Italy.” True, but admit it—don’t you love spaghetti and meatballs? These are tasty, and this is a heartier dish than most of the pastas in this collection.

Ingredients

Meatballs

½ pound ground beef chuck, well chilled
½ pound ground pork, well chilled (or use a total of 1 pound chuck)

Main course
Supper
Dinner

Method

To make the meatballs: Mix together the ground meats until thoroughly blended. Stir together the bread crumbs and milk in a small bowl; let stand a few minutes for the crumbs to soften. Combine the beaten egg, cheese, parsley, salt, and pepper to taste in a medium bowl. Turn the bread crumbs into a strainer in the sink; press gently with your fingertips to