2657 Ratings

Recipe Views: 12411
Nutritional Information
Nutrition information not available
Real Meatballs and Spaghetti
Recipe Courtesy of Reasor's
  • For the Meatballs:
  • 1/2 pound Ground Veal
  • 1/2 pound Ground Pork
  • 1 pound Ground Beef
  • 1 cup Fresh White Bread Crumbs (4 slices, crusts removed)
  • 1/4 cup Seasoned Dry Bread Crumbs
  • 2 tablespoons Flat-leaf Parsley, chopped fresh
  • 1/2 cup Parmesan Cheese, freshly grated
  • 2 teaspoons Kosher Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1/4 teaspoon Ground Nutmeg
  • 1 Extra-large Egg, beaten
  • Vegetable Oil
  • Olive Oil
  • For the Sauce:
  • 1 tablespoon Good Olive Oil
  • 1 cup Yellow Onion (1 onion), chopped
  • 1 1/2 teaspoons Garlic, minced
  • 1/2 cup Good Red Wine, such as chianti
  • 1 (28-ounce) Can Crushed Tomatoes, or plum tomatoes in puree, chopped
  • 1 tablespoon Flat-leaf Parsley, chopped fresh
  • 1 1/2 teaspoons Kosher Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • For Serving:
  • 1 1/2 pounds Spaghetti, cooked according to package directions
  • Parmesan, freshly grated

Add Ingredients to Shopping List

  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 sauté 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.
Servings: 6
Prep Time: 40 minutes
Cook Time: 1 hour 20 minutes