Monday, April 21, 2008

Spaghetti & Meatballs

I adapted this recipe from Cook's Illustrated's book, Italian Recipes. Their recipe calls for 3:1 ground chuck to ground pork, but I did 2:1, for no good reason. I made 100 meatballs out of 3lb meat. They make their meatballs about twice the size I do.

Soak two slices of white bread, sans crusts, in buttermilk. Stir to form a paste. Add salt & pepper, a couple tablespoons of chopped parsley, 1/4 cup finely grated Parmesan cheese (I used BelGioso our standard cooking Parmesan), a minced clove of garlic, and some red pepper flakes. Mix in 2/3lb ground chuck and 1/3lb ground pork. Form into balls, being careful to not pack them very tight. You should have about 30.

Refirgerate for a couple of hours, then brown in hot oil on all sides.

Dump out the oil. To the same pot, add some oilve oil and garlic, sauteeing for about 30 seconds. Add 28oz of crushed tomatoes, scraping up the fond from the pan. Add salt & pepper to taste.

Simmer for about 10 minutes, then add the meatballs for the last five. Stir in a chiffonade of basil leaves.

Serve over pasta with Parmesan cheese.
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