Chesterman: Spaghetti and Meatball Recipe
Recipe inspired by Marc Vetri and sauce from Michele Forgione and Stefano Faita. Wine? My favourite wallet-friendly Chianti imported by L'Enoteca Di Moreno De Marchi sold for $20.30. A winner of a dinner.
Spaghetti with Mega Meatballs
Serves 4-6 (makes 24 meatballs)
- 1,5 lbs (750g) mix ground beef, pork & veal (or whatever mix you have)
- 1 cup bread crumbs
- 2 eggs
- 3/4 cup milk
- 1 large garlic clove, minced
- 1 1/2 cups grated Parmesan OR mix Parmesan and Pecorino (plus more for serving)
- 3/4 tablespoon salt
- Pepper to taste
- 3 tablespoons chopped parsley
- Flour for rolling
- Olive oil for frying
- 1, 648 mL jar Stefano Tomato & Basil Sauce
- 1lb spaghetti
WASH YOUR HANDS!
Combine all meatball ingredients (except for flour and oil) in a mixmaster bowl with the palette attachment at medium speed for a minute. Scoop balls onto a parchment-lined cookie sheet with a standard ice cream scoop, chill 30 minutes. Sprinkle with flour and roll into balls.
Heat a large frypan over medium-high heat and add enough olive oil to cover the surface. Fry the meatballs on all sides until golden.
Meanwhile, heat half of your tomato sauce in a skillet and add the seared meat balls.
Add a quarter cup of water to your remaining jar of sauce, shake to combine then pour over the meatballs. Partially cover and let simmer on medium heat 10 minutes.
Meanwhile cook your spaghetti according to package instructions, drain, add to the meatballs and sauce, toss well and serve, with extra cheese and good olive oil alongside.
Oh, and the wine too!