SPAGHETTI AND MEATBALLS- BAREFOOT CONTESSA
Steps:
- Place ground meat, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 C warm water in bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2 in. meatballs. You will have 14-16 meatballs. Pour equal amounts of veg. and olive oil into a large skillet to a depth of 1/4 in. Heat the oil. Very carefully, in bathes, place the meatballs in the oil and brown them well onall sides over medium-low heat, turning carefully with a spatula or a fork. this should take about 10 min. for each batch. Don't crowd. Remove to a plate covered with paper towels. Discard the oil but don't clean the pan. For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5-10 min. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 min. Stir int he tomatoes, parsley, salt, and pepper. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25-30 min., until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the Parmesan.
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