Real Meatballs and Spaghetti
Ingredients
- ½ lbground veal
- ½ lbground pork
- 1 lbground beef
- 1 cfresh white bread crumbs
4 slices, crusts removed
- ¼ cseasoned dry bread crumbs
- 2 tbspfresh flat-leaf parsley
- ½ cParmesan cheese
- 2 tspkosher salt
- ½ tspground black pepper
- ¼ tspground nutmeg
- 1 extra-largeegg
- Vegetable oil
- Olive oil
- 1 tbspgood olive oil
- 1 cyellow onion
1 onion
- 1 ½ tspgarlic
- ½ cgood red wine
such as Chianti
- 1can crushed tomatoes
or plum tomatoes in puree, 28-ounce
- 1 tbspfresh flat-leaf parsley
- 1 ½ tspkosher salt
- ½ tspground black pepper
- 1 ½ lbspaghetti
cooked according to package directions
- Freshly grated Parmesan
Directions
- 1
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
- 2
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
- 3
For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
- 4
Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.
Real Meatballs and Spaghetti
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About this Recipe
Indulge in Ina Garten's Real Meatballs and Spaghetti
Craving the ultimate Italian comfort food? Look no further than Ina Garten's beloved Real Meatballs and Spaghetti. This classic main dish recipe, straight from the Barefoot Contessa, elevates the humble meatball to an art form, promising a dinner experience that's both deeply satisfying and incredibly flavorful. Perfect for a cozy family meal or entertaining friends, this dish is a true testament to homemade goodness.
What makes these Italian Meatballs truly special is Ina's masterful blend of ground veal, pork, and beef. This trio creates an unparalleled depth of flavor and a wonderfully tender texture that simply melts in your mouth. Each succulent meatball is simmered in a rich, homemade tomato sauce, allowing all the robust flavors to meld beautifully. Served over perfectly cooked spaghetti, it’s a hearty and comforting dinner recipe that promises to become a favorite in your kitchen.
Beyond the fantastic flavor, this pasta recipe offers a substantial meal, with the spaghetti and tomato sauce contributing to a delicious and satisfying experience. The addition of fresh herbs, good olive oil, and a touch of red wine in the sauce truly sets this recipe apart. Pair this iconic dish with a crisp green salad and some crusty garlic bread to soak up every last drop of that incredible sauce. Get ready to create a memorable meal that feels both gourmet and wonderfully down-to-earth.