Spaghetti and Meatballs Recipe

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Ingredients:

Serving

6 (28-oz) cans whole tomatoes in juice ( preferably san marzano)
2 medium onions, chopped
1/2 cup extra-virgin olive oil
6 garlic cloves, finely chopped
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 lb)
1/3 cup finely chopped flat-leaf parsley
1/4 cup finely chopped oregano or 1 tsp dried, crumbled
1 tbsp grated lemon zest
1 1/2 lb ground veal
1 1/2 lb ground pork
1 1/2 lb ground beef ( not lean)
1 cup olive or vegetable oil
2 lb dried spaghetti
accompaniment: grated parmigiano-reggiano

Directions:

Make sauce: Drain tomatoes, reserving juice in a large bowl. Crush tomatoes with your hands and add to juice.
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: 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.
Soak bread in milk in another bowl until soft, about 5 minutes. Firmly squeeze bread to remove excess milk, discarding milk.
Stir together cooled onion mixture, bread, eggs, parmesan, parsley, oregano, lemon zest, 51/2 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 overmix).
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.
Heat olive or vegetable oil (1 cup) in a 12-inch heavy skillet (preferably nonstick) over medium-high heat until hot but not smoking, then brown meatballs in 4 or 5 batches (without crowding), turning frequently, about 5 minutes per batch. Return to baking sheets.
Add meatballs to sauce and gently simmer, covered, stirring occasionally, until cooked through, 20 to 30 minutes. (If pot is not large enough, divide meatballs and sauce between 2 pots.)
Prepare pasta: 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.
Serve with meatballs, remaining sauce, and grated cheese.
Cooks' notes: 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.◊

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1105.46 Kcal (4628 kJ)
Calories from fat	658.07 Kcal
		% Daily Value*
Total Fat	73.12g	112%
Cholesterol	225.17mg	75%
Sodium	545.72mg	23%
Potassium	950.42mg	20%
Total Carbs	66.13g	22%
Sugars	7.62g	30%
Dietary Fiber	3.76g	15%
Protein	45.68g	91%
Vitamin C	8.6mg	14%
Iron	4.7mg	26%
Calcium	158.8mg	16%

Amount Per 100 g
Calories	254.92 Kcal (1067 kJ)
Calories from fat	151.75 Kcal
		% Daily Value*
Total Fat	16.86g	112%
Cholesterol	51.92mg	75%
Sodium	125.84mg	23%
Potassium	219.16mg	20%
Total Carbs	15.25g	22%
Sugars	1.76g	30%
Dietary Fiber	0.87g	15%
Protein	10.53g	91%
Vitamin C	2mg	14%
Iron	1.1mg	26%
Calcium	36.6mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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