Ingredients Jump to Instructions ↓

  1. 1/2 pound ground veal

  2. 1/2 pound ground pork

  3. 1 pound ground beef

  4. 1 cup fresh white bread crumbs (4 slices, crusts removed)

  5. 1/4 cup seasoned dry bread crumbs

  6. 2 tablespoons chopped fresh flat-leaf parsley

  7. 1/2 cup freshly grated Parmesan cheese

  8. 2 teaspoons kosher salt

  9. 1/2 teaspoon freshly ground black pepper

  10. 1/4 teaspoon ground nutmeg

  11. 1 extra-large egg , beaten Vegetable oil Olive oil For the sauce :

  12. 1 1/2 tablespoon good olive oil

  13. 1 1/2 cup chopped Vidalia onion

  14. 3 teaspoons minced garlic

  15. 1 cup good red wine , such as Chianti

  16. 32 ounces can crushed tomatoes, or plum tomatoes in puree, chopped

  17. 1 1/2 tablespoon chopped fresh flat-leaf parsley

  18. 1 teaspoons kosher salt

  19. 1 teaspoon freshly ground black pepper For serving:

  20. 1 1/2 pounds spaghetti , cooked according to package directions Freshly grated Parmesan

Instructions Jump to Ingredients ↑

  1. Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and ¾ 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. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of ¼-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. 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. 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. Alternative Appetizer: Meatball Martini Place a large meatball in a martini glass and top with sauce, cheese and chopped parsley. Serve witha fruit spoon, appetizer fork or salad fork Alternative Light Meal: Meatball Salad Toss baby arugula with a light Italian Dressing, plate and in the middle of each plate, create a bed of chopped cherry tomotoes and diced cucumber (peeled). Top with 2 large meatballs, about a tablespoon of sauce on each and of course cheese.


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