Spaghetti and Meatballs

 

We were inspired to whip out our meatball recipes recently after a trip to A16 for "Meatball Monday," a weekly event at one of our favorite restaurants. While we also love to make our own meatballs (is there anything better on a cold October night?), we're not as excited about standing over a hot, greasy frying pan for what seems like hours. We've taken this light, yet flavorful recipe from Gourmet Magazine, with a surprise addition of lemon zest, and added the more user-friendly and expedient meatball cooking method of broiling. Even with the faster broiling, this is definitely a weekend recipe and it's worth the extra effort to make your own tomato sauce. It's an added benefit that this recipe makes a lot of meatballs and sauce and both can be frozen for up to 3 months.

For tomato sauce:

6 (28-ounce) cans whole tomatoes in juice (preferably San Marzano)
2 medium onions, chopped
1/2 cup extra-virgin olive oil
6 garlic cloves, finely chopped

For meatballs:

2 medium onions, finely chopped
1/4 cup extra-virgin olive oil
10 garlic cloves, finely chopped
3 cups torn day-old Italian bread
3 cups whole milk
6 large eggs
2 cups grated Parmigiano-Reggiano (1/4 pound)
1/3 cup finely chopped flat-leaf parsley
1/4 cup finely chopped oregano or 1 teaspoon dried, crumbled
1 tablespoon grated lemon zest
1 1/2 pounds ground veal
1 1/2 pounds ground pork
1 1/2 pounds ground beef (not lean)
1 cup olive or vegetable oil

2 pounds dried spaghetti 
 

Make the tomato sauce:

1. Drain tomatoes, reserving juice in a large bowl. Crush tomatoes with your hands and add to juice.

2. Cook onions in oil in pot over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in tomatoes with their juice, 4 teaspoon salt, and 1 teaspoon pepper. Simmer sauce, uncovered, stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Season with salt.
 
Make meatballs while sauce simmers:

1. Cook onions in extra-virgin olive oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Transfer to a large bowl to cool.

2. Soak bread in milk in another bowl until soft, about 5 minutes. Firmly squeeze bread to remove excess milk, discarding milk.

 

3. Stir together cooled onion mixture, bread, eggs, parmesan, parsley, oregano, lemon zest, 5 1/2 teaspoon salt, and 1 1/2 teaspoon pepper until combined. Add meats to bread mixture, gently mixing with your hands until just combined (do not over-mix).

 

4. Form meat mixture into about 70 (1 1/2-inch) balls with dampened hands, arranging meatballs on 2 large baking sheets or in shallow baking pans.

5. Move oven rack to upper position in oven (about 5-6 inches from the top). Heat broiler. Place baking sheet of meatballs on top rack and broil for 12 minutes. Repeat with remaining sheets and meatballs.

 

6. Add meatballs to sauce to combine flavors and simmer for 5 minutes. (If pot is not large enough, divide meatballs and sauce between 2 pots.)

Prepare pasta:

1. Cook spaghetti in 2 batches in pasta insert in boiling salted water (3 tablespoon salt for 6 qt water) until just al dente, draining and tossing each batch with some of sauce in a large serving dish.

2. Serve with meatballs, remaining sauce, and grated cheese.

•Meatballs can be made and simmered in sauce 5 days ahead and chilled (covered once cool).
•Meatballs with sauce can be frozen in an airtight container or heavy-duty sealable bags up to 3 months.