SPAGHETTI AND MEATBALLS- BAREFOOT CONTESSA

SPAGHETTI AND MEATBALLS- BAREFOOT CONTESSA image

Categories Pasta

Number Of Ingredients 23

Meatballs:
2 lbs. meatloaf mix
1 C fresh white bread crumbs (4 slices, crusts removed)
1/4 C seasoned dry breadcrumbs
2 T parsley, chopped
1/2 C grated Parmesan
2 t Kosher salt
1/2 t freshly ground black pepper
1/4 t nutmeg
1 extra-large egg, beaten
veg. oil
olive oil
Sauce:
1 T olive oil
1 onion, chopped
1 1/2 t minced garlic
1/2 C red wine
1 28 oz. can crushed tomatoes
1 T parsley, chopped
1 1/2 t Kosher salt
1/2 t freshly ground black pepper
1 1/2 lb. spaghetti
Parmesan

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.