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Spaghetti and Meatballs




Source of Recipe


Preppy Kitchen


Recipe Link: https://www.youtube.com/watch?v=MAETFavPMXM&list=PLBx3Q9VmcwhGhadhYwMuDr7V4ln1GvIF8&index=94

List of Ingredients




Equipment
mixing bowl
Large Pot

Ingredients
For the Meatballs:
½ cup bread crumbs (55g)
¼ cup chopped parsley (10g)
½ cup grated parmesan (40g)
2 large eggs
3 garlic cloves minced
1½ teaspoons salt
¾ teaspoon ground black pepper
1 pound ground beef (450g)
1 pound ground pork (450g)
3 tablespoons olive oil

For the Spaghetti:
1 small yellow onion finely chopped (155g)
4 garlic cloves minced
¼ to ½ teaspoon red pepper flakes optional
2 (28-ounce/794g) cans crushed tomatoes
1 bay leaf
1 teaspoon dried oregano
2 teaspoons salt
1 teaspoon ground black pepper
½ cup chopped fresh basil
1 (16-ounce/454g) package spaghetti

Recipe



In a large bowl, stir together the bread crumbs, parsley, parmesan, egg, garlic, salt, and pepper.
Add the ground beef and pork.
With your hand in a claw shape, gently incorporate the beef and bread crumb. Shape into about 18 meatballs, about 2 ounces each in size.

In a large pot, heat the olive oil over medium heat. Working in batches, brown the meatballs for 6 to 8 minutes total, rotating them occasionally to brown on all sides. Remove the meatballs from the pot and set aside on a plate.

Remove all but 2 tablespoons of oil from the pot, then add the onion. Cook, stirring occasionally to scrape up brown bits at the bottom of the pan, until the onions are tender, about 5 minutes. Stir in the garlic and red pepper flakes if using, and cook for 1 minute more.
Add the crushed tomatoes, ½ cup water, bay leaf, oregano, salt, and pepper. Stir together and bring the mixture to a simmer over medium heat. Add the meatballs back to the pot (do not stir) and cover. Once the pot returns to a simmer, reduce the heat to low. Simmer gently for 1 hour, stirring every 15 minutes. Stir in the basil.
After 45 minutes of simmering, cook the spaghetti according to package instructions. Reserve about 1 cup of the pasta water, then drain. Toss with 2 cups of sauce and a little bit of pasta water from the pot until the sauce coats the pasta.

Serve the meatballs and sauce over the spaghetti. Top with parmesan cheese and extra basil if desired.

Notes
Be gentle with the meatball mixture when combining it. The more gently you handle it, the more tender the meatballs will be, so use a light hand and stop when the mix looks relatively consistent.
Use a spring-loaded cookie scoop for evenly sized-meatballs. Once portioned, dampen your hands with water or oil to prevent it from sticking, and gently roll the meatballs between your palms.
For smaller meatballs, divide the mixture into 24 meatballs, about 1½ ounces each.
Salt your pasta water! You only get one shot to infuse the noodles with seasoning, so don’t miss it. The water should taste like the sea–I typically use 1 teaspoon of salt per quart of water.
Want to switch things up? Make homemade marinara sauce for a lighter pasta sauce.
Serve with garlic bread! Homemade garlic bread is the perfect side for scooping up that pasta sauce clinging to the bowl.