Spaghetti and Meatballs

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  1. 2 slices white sandwich bread (crusts discarded), torn into small cubes.
  2. 1/2 c buttermilk or 6 T plain yogurt
  3. 3/4 lb ground chuck mixed with 1/4 lb ground pork, or 1 lb ground chuck
  4. 1/4 c Parmesan cheese, freshly grated
  5. 2 T fresh parsley leaves, minced
  6. 1 egg yolk
  7. 1 small garlic clove, minced (1 t)
  8. 3/4 t salt
  9. ground black pepper to taste
  10. 1 1/4 c vegetable oil for skillet
  11. Tomato Sauce

  12. 2 T extra virgin olive oil
  13. 1 t minced garlic
  14. 1 (28 oz) can crushed tomatoes
  15. 1 T fresh basil leaves, minced
  16. salt to taste
  17. ground black pepper to taste
  18. 1 lb spaghetti, cooked according to package directions
  19. freshly grated Parmesan cheese for serving



  1. Combine bread and buttermilk in small bowl; mashing occasionally with fork, until smooth paste forms, about 10 minutes.
  2. Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl.
  3. Lightly form 3 T of mixture into 1 1/2 inch round meatballs; repeat with remaining mixture to form approximately 14 meatballs. (compacting them can make the meatballs dense and hard.)
  4. Place on large plate, covered loosely with plastic wrap, and refrigerated for several hours.
  5. When ready to cook meatballs, heat 1/4 inch vegetable oil in 10 inch saute pan.
  6. When edge of meatball dipped in oil sizzles, add meatballs in a single layer.
  7. Fry, turning several times, until nicely browned on all sides; about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking.
  8. Transfer browned meatballs to paper towel lined plate; set aside.
  9. Repeat if necessary with remaining meatballs.
  10. Tomato Sauce

  11. Discard oil in pan, leaving behind any browned bits.
  12. Add olive oil along with garlic, saute, scraping up any browned bits, just until garlic is golden, about 30 seconds.
  13. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes.
  14. Stir in basil; add salt and pepper to taste.
  15. Add meatballs and simmer, turing them occasionally, until heated through, about 5 minutes.
  16. Keep warm on low flame.
  17. Place cooked pasta in a large bowl, ladle several large spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated.
  18. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 to 3 meatballs.
  19. Serve immediately with grated cheese passed separately.
Serves: 4
Prep Time: 30 minutes
Cook Time: 30 minutes
Course: Entree
Type of Food: Pasta Sauce/Meatballs
Ethnicity/Origin: Italian
Key Ingredient: Beef,Bread,Yogurt,Cheese,Parsley,Tomatoes,Basil,Pasta
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Stovetop

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