Mouth-Watering Spaghetti & Meatballs
Recipe courtesy of Barefoot Contessa – Thanks Ina Garten!
Servings: 6 people
- 1/2 lb ground veal
- 1/2 lb ground pork
- 1 lb ground beef
- 1 cup fresh bread crumbs made from 4 slices of white bread (no crusts)
- 1/4 cup Cento flavored bread crumbs
- 2 tbsp fresh flat-leaf parsley, chopped
- 1/2 cup fresh Parmesan cheese, grated
- 3/4 cup warm water
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg
- 1 extra-large egg, beaten
- 1 25 oz. jar Doris’ Own marinara sauce
- 1 1/2 pounds spaghetti, cooked according to package directions
- Vegetable oil
- Olive oil
- Freshly grated Parmesan for serving, optional
- In a large bowl, lightly combine the veal, pork, and beef with the fresh and dry breadcrumbs, parsely, cheese, salt, pepper, nutmeg, egg and water.
- Gently roll 2-inch balls from the mixture. You should have approximately 15 meatballs.
- In a 12-inch frying pan, pour equal parts olive and vegetable oils to about 1/4 and heat the oil on medium-low.
- Place 1/2 the meatballs in the pan, using caution to avoid splatter, and brown well on all sides, cooking approximately 10 minutes.
- Remove meatballs from oil and set aside on paper towels.
- Repeat with the other 1/2 of the meatballs.
- Add the marinara sauce to the pan and stir, adding the meatballs to the sauce. Cover and simmer on low for 25-30 minutes.
- Boil the spaghetti according to the package, as the sauce is finishing. Serve with grated Parmesan cheese.