REAL MEATBALLS AND SPAGHETTI

Real Meatballs and Spaghetti image

Provided by jbriz

Categories Spaghetti

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 23

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1 lb ground pork
1 lb ground beef
1 cup fresh white breadcrumbs (about 4 slices with crusts removed)
1/4 cup Italian seasoned breadcrumbs
2 tablespoons fresh parsley, chopped
1/2 cup parmesan cheese, grated
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 egg, beaten
3/4 cup water
vegetable oil
olive oil
1 tablespoon olive oil
1 cup chopped yellow onion
1 1/2 teaspoons minced garlic
1/2 cup red wine
1 (28 ounce) can crushed tomatoes
1 tablespoon chopped fresh parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 1/2 lbs spaghetti, cooked
parmesan cheese, grated

Steps:

Place all the ingredients for the meatballs into a large bowl.
Very gently, combine the ingredients with a fork or your hands until barely blended (overworking the mixture may make the meatballs tough!).
Gently form the mixture into approximately 14-16 meatballs and set aside.
Heat equal amounts of vegetable and olive oil into a large skillet and place the meatballs in the skillet in small batches (do not crowd meatballs) to brown on all sides over medium-low heat. This will take about 10 minutes.
When they are done, remove them to a paper towel covered plate to drain.
When finished browning all the meatballs, pour off the oils, but do not clean the skillet.
To make the sauce, add the 1 tablespoon of olive oil to the same skillet and saute the onion over medium heat until translucent.
Add the garlic and cook about a minute longer, but be careful not to burn the garlic.
Add the red wine and scrape up all the bits on the bottom of the pan.
To complete the sauce, add the tomatoes, parsley, salt and pepper.
Return the meatballs to the sauce, cover the pan, and simmer on low heat for 25 to 30 minutes.
Serve with the cooked spaghetti and parmesan.
Note: The sauce and meatballs freezes well for leftovers.