Spaghetti and Meatballs

100 Recipes by America's Test Kitchen (#8 p30)

Prep
  • Oven to 450°, upper-middle and lower-middle racks.
  • Two foil-lined baking sheets.
  • Wire racks in baking sheets, spray with oil.
  • Sauce uses dutch oven.
Meatballs
  • Combine in extra large bowl.
  • Let sit, mashing occasionally with fork, until smooth paste forms, 10 min.
2 1/4 c panko
1 1/2 c buttermilk
Sprinkle gelatin over water in bowl until softened, 5 min.
1 1/2 t gelatin
3 T water
  • Mix into panko with hands.
  • Pinch off and roll into 2-inch meatballs (about 40).
  • Arrange on wire racks.
2 lbs 85% lean ground beef
1 lbs ground pork
6 oz prosciutto, thinly sliced, chopped fine
3 large eggs
3 oz Parmesan, grated
6 T parsley, minced
3 garlic cloves, minced
1 1/2 t salt
1/2 t pepper
previous gelatin
  • Bake, 15 min.
  • Switch and rotate, until well browned, 15 min more.
  • Meanwhile, make sauce...
Sauce
Soften, lightly browned, 5-7 min.
1 large onion, grated
3 T extra-virgin olive oil
Until fragrant, 30 sec.
6 garlic cloves, minced
1 t dried oregano
1/2 t red pepper flakes
Add, simmer, thickened slightly, 15 min.
3 (28 oz) cans crushed tomatoes
6 c tomato juice (48 oz)
6 T dry white wine
1 1/2 t salt
1/4 t pepper
Combine
  • Remove meatballs from oven.
  • Oven to 300°.
  • Nestle meatballs into sauce.
  • Cover, bake until meatballs firm and sauce has thickened, 1 hr.
Pasta
  • Cook.
  • Reserve 1/2 c pasta water.
3 lbs spaghetti
Finish Sauce
  • Gently stir in to sauce.
  • Season with sugar, salt, and pepper to taste.
1/2 c basil, minced
3 T parsley, minced
sugar
Serve
  • Add 2 c sauce (no meatballs) to pasta and toss to combine.
  • Adjust consistency with reserved water.
  • Serve, topped with sauce and meatballs, passing extra parmesan separately.
Parmesan, grated, for serving