TENDER AND JUICY SPAGHETTI AND MEATBALLS
Prep Time: 2 Hours
Yields: 8-10 Servings
Comment:
Nothing is worse than sitting at the table ready to enjoy a plate of
spaghetti and meatballs only to discover the meatballs are tough and
dry. This recipe will teach you the secret to making juicy, tender
meatballs, without making a trip to Italy.
Ingredients for Meatballs:
1 pound ground chuck
1 pound ground pork
6 eggs
1 cup minced onions
1 cup minced celery
1/4 cup minced garlic
1/4 cup chopped basil
1 3/4 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
2 tbsps salt
2 tbsps black pepper
Method:
In a large mixing bowl, combine beef and pork. Using your hands, blend
meat well. Add eggs, onions, celery, garlic, basil, bread crumbs and
cheese. Continue to blend, then season with salt and pepper. Fry a small
patty of meat mixture in a sprinkle of extra virgin olive oil to test
seasoning. Adjust seasonings if necessary. Roll meatballs to desired
size. Meatballs should be slightly larger than a golf ball. Place on a
cookie sheet, cover and refrigerate. This recipe will make approximately
20 meatballs.
Ingredients for Sauce:
4 (35-ounce) cans Italian plum tomatoes with juice
1/2 cup extra virgin olive oil
2 cups diced onions
1 cup diced celery
1/4 cup minced garlic
1/4 cup chopped basil
salt and pepper to taste
cooked spaghetti
Method:
Drain tomatoes through a sieve and retain juice. Chop tomatoes into
1/4-inch pieces, return to juice and set aside. In a 3-gallon saucepot,
heat oil over medium-high heat. Add onions, celery and garlic. Sauté
3–5 minutes or until vegetables are wilted. Stir in tomatoes with
juice and chopped basil. Bring to a low boil, reduce to simmer and cook
30 minutes, stirring occasionally. Gently drop raw meatballs into sauce.
Return sauce to a simmer. Do not stir for first 10 minutes of simmering,
or meatballs will break. When stirring, use a wooden spoon and move the
meatballs gently. Simmer 1 hour, adding water or chicken stock if sauce
becomes too thick. Season with salt and pepper. Place cooked spaghetti
in a large serving bowl, top with 6–8 ounces of sauce and toss
well to coat. Pour spaghetti in center of a large serving platter, and
arrange meatballs on top of pasta. Top with additional sauce and
Parmesan cheese.
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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