Meatballs & Spaghetti
Gayle McLeod | April 8, 2015
We decided the meatballs deserve to come first this time. These are everything a meatball should be: flavourful, tender and smothered in a rich tomato sauce. And, if you really like making life easy, double the recipe and freeze some for an even easier meal the next time you're pressed for time.
Serves 6 (makes 12 extra large meatballs)
2 cups fresh sourdough breadcrumbs, gently packed (about 4 large slices, crusts removed and torn into small pieces)
2/3 cups milk (we used whole milk, but any will do)
1 1/2 lbs mixture of ground beef, veal and pork
1 1/2 cups finely ground Parmesan cheese (use a food processor or powerful blender)
3 eggs (or 2 extra large eggs)
2/3 cup fresh Italian parsley, finely chopped
4 cloves garlic, crushed
1 tsp coarse sea salt
freshly ground black pepper, to taste
2*-3 containers Fresh Tomato & Basil Sauce (*see notes)
1 lb spaghetti
Put the fresh sourdough breadcrumbs in a shallow dish and pour over the milk. Mix gently and allow to stand for 10 minutes.
In a medium bowl, use your hands to combine the ground beef, veal and pork with the Parmesan cheese, eggs, parsley, garlic, sea salt, and pepper. Squeeze as much of the milk as possible from the bread crumbs, and add them tho the meat mixture; blend together thoroughly and form 2 1/2 to 3-inch meatballs. Arrange the meatballs in a large baking dish. Cover and refrigerate for at least 1 hour.
When you're ready to cook the meatballs, preheat the oven to 400ºF and remove the meatballs from the fridge. Purée the thawed pasta sauce in a blender (or use an immersion blender), and pour evenly over the meatballs.
Bake for 40 mins or until the meatballs are just cooked through. If you made smaller meatballs, you'll need less cooking time.
While the meatballs are in the oven, prepare spaghetti according to the package.
Serve the meatballs and sauce over the freshly cooked pasta; top with freshly grated Parmesan cheese.
*Additional Notes: Now that we've made this recipe several times, these meatballs are not to be out-done. Seriously still one of the best meatballs I've personally ever had, rivalling some our local restaurants... (in my humble opinion, of course! :) We recently made them with only two containers of sauce and served them without pasta and/or in slider buns for switch-up. I also skipped the chilling step and they were still excellent, so if you don't have the time, don't worry - just throw them in them oven. Hope you love them!