My Favorite (Quick!) Meatballs & Spaghetti

For the meatballs: Combine bread and buttermilk in small bowl, mashing occasionally with fork, until a smooth paste forms, about 10 minutes.

Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl.

Lightly form 3 tablespoons of mixture into 1 1/2-inch round meatballs; repeat with remaining mixture to form approximately 18 meatballs. (Compacting them can make the meatballs dense and hard – so roll them lightly. At this point, they can be placed on a large plate, covered loosely with plastic wrap, and refrigerated for several hours if you choose to make them ahead.)

Bring 4 quarts of water to boil in large pot for cooking pasta.

Meanwhile, heat oven to 400 degrees (F). Cover a jelly roll pan or other deep cookie sheet (you need sides) with heavy duty aluminum foil. Then place a cookie cooling rack or other small opening rack on top of the foil in the jelly roll pan and place meatballs on the rack. A standard cooling rack should easily fit 24 meatballs if you’ve increased this recipe. Bake for 20-25 minutes (longer if you made your meatballs ahead and refrigerated them) or until meatballs are slightly browned and have reached an internal temperature of 160 degrees.

While the meatballs are cooking, start your sauce. Over medium heat, warm olive oil, garlic, basil, oregano and pepper, just until mixture is fragrant, about a minute. Add tomatoes, bring to a gentle boil, and simmer gently until sauce thickens, about 10 minutes. Adjust seasonings to taste. Add cooked meatballs and simmer, until spaghetti noodles are done. Keep warm over low flame.

Meanwhile, add pasta to boiling water. Cook until al dente, drain, and return to pot. Ladle several large spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 3 meatballs. Serve immediately with grated cheese passed separately.