165 minutes
A comforting and sumptuous dish of oven-baked meatballs served with spaghetti in a rich tomato sauce.
Panko bread crumbs
0 oz
cups
Eggs, lightly beaten
each
Ground Beef, 85 percent lean
0 lb
Ground Pork
0 lb
Prosciutto, thinly sliced, chopped fine
0 oz
Parmesan Cheese, grated
cups
Flat Leaf Parsley, minced fresh
tablespoons
Garlic Clove, minced or pressed through garlic press
tablespoons
Powdered Gelatin, dissolved in 3 tablespoons cold water
teaspoons
teaspoons
teaspoons
tablespoons
Onion, grated from 1 to 2 onions
cups
Garlic Clove, minced or pressed through garlic press
tablespoons
teaspoons
teaspoons
Tomato Juice, bottled
cups
Crushed Tomatoes, from 3 (28-ounce) cans
0 oz
tablespoons
0 lb
Basil, minced fresh
cups
Flat Leaf Parsley, minced fresh
tablespoons
to taste
Parmesan Cheese, grated, for serving
to taste
1. Prepare Oven and Baking Sheets
Place wire racks in foil-lined rimmed baking sheets. Adjust the oven racks to the lower-middle and upper-middle positions, then heat the oven to 450 degrees.
2. Combine Bread Crumbs and Buttermilk
Combine the panko bread crumbs and buttermilk in a large bowl, letting this mixture sit for about 10 minutes. Mash occasionally with a fork to ensure it becomes a uniform mixture.
3. Prepare Meatball Mixture
Add the lightly beaten eggs, ground beef, ground pork, finely chopped prosciutto, grated Parmesan cheese, minced parsley, minced garlic, and the dissolved gelatin mixture to the bread-crumb mixture. Season with 1.5 teaspoons of salt and 0.5 teaspoon of pepper. Gently mix everything together with your hands until well combined.
4. Form and Roast Meatballs
Form the mixture into 2-inch round meatballs, about 40 in total. Spray the wire racks with nonstick cooking spray and place the meatballs on the racks. Roast in the oven for about 30 minutes, rotating the trays halfway through.
5. Prepare the Sauce
Heat the extra-virgin olive oil in a large Dutch oven over medium heat. Add the grated onion and cook until softened and golden, about 6-8 minutes. Add the minced garlic, red pepper flakes, and dried oregano, cooking for about 30 seconds until fragrant. Stir in the tomato juice, crushed tomatoes, dry white wine, salt, and pepper. Bring to a simmer, then reduce heat to medium-low and simmer for 15 minutes.
6. Add Meatballs to Sauce
Remove the browned meatballs from the oven and lower the oven temperature to 300 degrees. Gently add the meatballs to the simmering sauce, cover the pot, and place it in the oven. Cook for about 1 hour.
7. Cook the Spaghetti
Bring 10 quarts of water to a boil in a large pot. Add the spaghetti and 2 tablespoons of salt to the boiling water and cook until al dente. Drain the pasta and return it to the cooking pot.
8. Finish the Sauce
Stir the minced basil and parsley into the sauce and adjust the seasoning with sugar, salt, and pepper as needed.
9. Serve
Toss the cooked pasta with 1.5 cups of the sauce. Serve the pasta, passing the meatballs, additional sauce, and grated Parmesan cheese separately.
Meatballs . Classic Italian Meatballs with a mixture of ground beef, pork, breadcrumbs, Parmesan cheese, eggs, garlic, and herbs like parsley and basil. Swedish Meatballs with beef and pork, allspice, and nutmeg, served with a creamy gravy. Middle Eastern Koftas with ground lamb or beef, cumin, coriander, paprika, mint or cilantro, and a yogurt-based sauce or tahini. Vegetarian Meatballs using lentils, mushrooms, or chickpeas, and nuts or seeds for texture.
Tomato Sauce . Marinara Sauce with garlic, olive oil, and basil as a base. Arrabbiata Sauce with red pepper flakes for a spicy kick. Puttanesca Sauce with anchovies, olives, capers, and red pepper flakes for a bold flavor. Amatriciana Sauce with guanciale (or pancetta), onions, and Pecorino cheese for a Roman twist.
Protein Swap with ground turkey, chicken, or plant-based substitutes. Experiment with herbs (oregano, thyme, dill) and spices (smoked paprika, cumin, curry powder). Incorporate different cheeses (mozzarella, goat cheese, feta) and vegetables (carrots, zucchini, bell peppers) for added flavor and nutrition.
Use a mixture of meats for the meatballs. Try half pork and half beef, or for a gamey flavor, incorporate some ground lamb or veal. For a lighter version, use ground turkey or chicken, but add grated parmesan and a touch of olive oil to keep them moist.
Pasta . Classic Spaghetti or alternative long pastas like linguine or fettuccine. Short Pasta like penne, rigatoni, or shells. Gluten-Free Pasta made from rice, corn, or legumes. Zoodles as a low-carb alternative to traditional pasta.
Use freshly ground meat from your butcher if possible, and high-quality canned tomatoes, and real Parmigiano-Reggiano for flavor.
Finish with fresh basil or parsley and freshly grated Parmigiano-Reggiano for a fresh and umami-packed finish.
Mix meatball ingredients gently to avoid overworking and making the meatballs tough.
Toss spaghetti with sauce before serving for flavor absorption and even coating.
Consider browning meatballs in a skillet before oven-baking for a caramelized crust.
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