Spaghetti & Meatballs

Combine the tomatoes and their juice, butter, onions, basil, 3 of the (smashed) garlic cloves and half of the salt in a wide pot, like a deep, cast iron skillet. Bring the mix to a simmer over medium heat, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally.

Here is where Bon Appétit tells us to discard the onions…But, I just cannot. I keep all but one half and using an immersion blender, process the sauce just enough to break up any large pieces of tomato and purée all of the onion. Season the sauce with more salt and freshly ground black pepper.

Combine the breadcrumbs and milk in small bowl; stir until the breadcrumbs are evenly moistened. Let them stand for 10 minutes.

Meanwhile, place the beef and pork in a large bowl. Break the meats up into small chunks. Add the ground Parmesan, parsley, remaining half of the salt and pepper.

In a small bowl, whisk together the eggs and remaining garlic (pressed). Add it to the meat mixture.

Using your hands, squeeze any remaining milk from the breadcrumbs and reserve it. Add the breadcrumbs to the meat mixture. Again, using your hands, quickly and gently mix the meat mixture just until all of the ingredients are evenly combined (do not over-mix). Chill for at least 15 minutes up to 1 hour.

Moisten your hands with some of reserved milk from the breadcrumbs. Roll the meat mixture
between your palms into golf-ball-size balls, occasionally moistening your hands with the reserved milk as needed and arranging the meatballs in a single layer in the sauce in the pot.

Bring the sauce to a simmer, then reduce the heat to medium-low, cover, and simmer until the
meatballs are cooked through, 15 to 20 minutes.

Cook the spaghetti in a large pot of boiling salted water according to package instructions for al dente, stirring occasionally. Drain.

Using a slotted spoon, transfer the meatballs to a platter. Add the pasta to the pot of sauce and toss to coat.

To serve, divide the pasta among 6 plates. Top each serving with the meatballs and sprinkle with some freshly grated Parmesan!

We love to whip up a sautéed veggie medley of green and red bell peppers, portobellos, shallots, and baby spinach, and serve as an additional garnish.

From Bon Appétit’s 10/2010 issue.