Real Meatballs and Spaghetti
- Level: Intermediate
- Total: 2 hr
- Prep: 40 min
- Cook: 1 hr 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1165
- Total Fat
- 52 g
- Saturated Fat
- 16 g
- Carbohydrates
- 114 g
- Dietary Fiber
- 8 g
- Sugar
- 11 g
- Protein
- 54 g
- Cholesterol
- 146 mg
- Sodium
- 1174 mg
- Level: Intermediate
- Total: 2 hr
- Prep: 40 min
- Cook: 1 hr 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1165
- Total Fat
- 52 g
- Saturated Fat
- 16 g
- Carbohydrates
- 114 g
- Dietary Fiber
- 8 g
- Sugar
- 11 g
- Protein
- 54 g
- Cholesterol
- 146 mg
- Sodium
- 1174 mg
Ingredients
For the meatballs:
For the sauce:
For serving:
Directions
- 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.
- 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.
- 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.
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Recipe Review Highlights
The people raved about the delightful flavor and moist texture of the meatballs, which stood out even when made with simple ingredients. The sauce, too, was praised for its meaty, dark burnished color and authentic taste. Many found the combination of different meats in the meatballs to be exceptional.
Several people made changes like using ground turkey or all-beef instead of the original mix, and substituting milk for water. They added fresh herbs, garlic, onion, Italian sausage, and various spices to enhance the flavor.
This recipe was used for family gatherings, dinner parties, and holiday meals. Some people even prepared it for their children's birthday dinners and for guests who were unfamiliar with spaghetti and meatballs.
