Spaghetti & Meatballs

Name: Spaghetti & Meatballs
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: American
Ingredients: 250 g (9 oz) minced (ground) beef; 500 ml (17 fl oz/2 cups) tomato passata (puréed tomatoes); 2 pinches dried oregano (or basil); 2 tablespoons finely chopped onion; 100 ml (3½ fl oz) milk; 1 tablespoon flat-leaf (Italian) parsley, finely chopped; 1 pinch ground black pepper; ½ teaspoon salt; 50 g (1¾ oz) fresh breadcrumbs; 3 garlic cloves, crushed; 250 g (9 oz) minced (ground) pork; 1 egg, beaten; 45 ml (1½ fl oz) olive oil; 100 ml (3½ fl oz) water; 100 g (3½ oz) butter, softened; 5 garlic cloves, crushed; 400 g (14 oz) spaghetti; 50 g (1¾ oz) parmesan cheese, grated; 2 garlic cloves, crushed; 1 tablespoon each of finely chopped carrot and celery; 1½ tablespoons olive oil

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

New York Cult Recipes

By Marc Grossman

Published 2013

About

Nothing fancy here. Big, authentic meatballs, a generous smothering of home-made tomato sauce, a little grated parmesan on top and some garlic bread. Good old-fashioned American–Italian food.

Ingredients

Meatballs

250 g (9 oz) minced (ground) beef
250 g (9

Europe
Americas
United States
Italy
Lunch
Main course
Mediterranean
New York

Method

The Meatballs

Preheat the oven to 200°C (400°F/Gas 6). Mix all of the ingredients together until combined and form 10–12 large meatballs with your hands. Arrange them on a baking tray lined with baking paper.