Spaghetti and Meatballs for a Crowd

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  1. 2 1/4 c (about 6 oz) panko bread crumbs
  2. 1 1/2 c buttermilk, 366 g
  3. 3 eggs, lightly beaten
  4. 2 lb 85% lean ground beef
  5. 1 lb ground pork
  6. 6 oz thinly sliced prosciutto, chopped fine
  7. 3 oz Parmesan cheese, grated (about 1 1/2 cups)
  8. 6 T fresh parsley leaves, minced
  9. 3 medium garlic cloves, minced (about 1 T)
  10. 1 1/2 t powdered gelatin, (dissolved in 3 T cold water)
  11. salt
  12. ground black pepper
  13. Sauce

  14. 3 T extra virgin olive oil, 40 g
  15. 1 1/2 c grated onion from 1 to 2 onions
  16. 6 medium garlic cloves, minced (about 2 T)
  17. 1/2 t red pepper flakes
  18. 1 t dried oregano
  19. 6 c tomato juice (bottled), 1488 g
  20. 3 (28 oz) cans crushed tomatoes
  21. 6 T dry white wine
  22. salt
  23. ground pepper
  24. 3 lb spaghetti
  25. 1/2 c fresh basil leaves, minced
  26. 3 T fresh parsley leaves, minced
  27. sugar
  28. Parmesan cheese, grated for serving


    For the Meatballs

  1. Place wire racks in 2 foil lined rimmed baking sheets. Spray racks with cooking spray. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450°F.
  2. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes.
  3. Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 1 1/2 t salt, and 1/2 T pepper to bread crumb mixture.
  4. Using hands, gently mix until thoroughly combined. Lightly form about 1/4 c mixture into 2 inch round meatballs (about 2 oz); repeat with remaining mixture to form approximately 40 meatballs.
  5. Place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through.
  6. For the Sauce

  7. While meatballs, roast, heat olive oil in large Dutch oven over medium heat until shimmering.
  8. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes.
  9. Add garlic, red pepper flakes, and oregano; cook stirring frequently, until fragrant, about 30 seconds.
  10. Stir in tomato juice, crushed tomatoes, wine, 1 1/2 t salt, and pepper to taste.
  11. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes.
  12. Remove meatballs from oven and lower oven temperature to 300°F. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour.
  13. Meanwhile, bring 10 quarts water to boil in 12 quart pot.
  14. Add pasta and 2 T salt to boiling water; cook until al dente.
  15. Drain pasta and return it to cooking pot.
  16. Serve

    Stir basil and parsley into sauce and adjust seasoning with sugar, salt and pepper. Toss pasta with 1 1/2 c sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce and grated Parmesan separetely.

How to Photos

Spaghetti and Meatballs for a Crowd - How to Photos
Spaghetti and Meatballs for a Crowd - How to Photos

Picture of Recipe

Spaghetti and Meatballs for a Crowd - Picture of Recipe
Serves: Serves 12, 40 meatballs
Course: Entree
Type of Food: Pasta Sauce/Meatballs
Ethnicity/Origin: Italian
Key Ingredient: Beef,Tomatoes,Pasta,Cheese,Gelatin,Wine,Basil,Parsley,Prosciutto
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Stovetop,Oven Bake
Themes/Holidays: Large Party

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