Classic Spaghetti And Meatballs

Credits

by Bon Appetit Sept 2001 pg 190

Ingredients

• 3 3/4-inch-thick Italian bread slices (each 3x5 inches) with crusts
• Milk
• 1 pound ground sirloin
• 2 tablespoons (packed) grated Parmesan cheese
• 1 large egg
• 1 tablesppon minced fresh Italian parsley
• 1 large garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil
• Tomato-Sausage Sauce Tomato-Sausage Sauce
• 1 pound spaghettis, freshly cooked
• Additional grated Parmesan cheese

Directions

Tender meatballs - bound with bread softened in milk - in a good old-fashioned Tomato-Sausage Sauce.

Place bread in medium bowl; cover with milk. Let stand until bread is soft, about 10 minutes. Place ground sirloin in large bowl. Mix in 2 tablesppons grated Parmesan cheese and next 5 ingredients. Squeeze bread almost dry; discard milk. Blend bread into meat mixutre. Shape mixture into 24 meatballs, using 1 rounded tablespoonful for each.

Heat oil in heavy large skillet over medium heat. Add meatballs; saute until brown and cooked through, turning often to hold shape, about 15 minutes. Add meatballs and drippings in skillet to pot of Tomato-Sausage Sauce. Simmer to blend flavors, about 10 minutes.

Place pasta in large bowl. Add 1.5 cups sauce and toss to coat. Top with meatballs and remaining sauce. Server with additional Parmesan cheese.

Notes: This recipe makes way too much food for 2 people - think about cutting it in half or by 2/3's for a couple.

Back