Are you dying to try classic spaghetti and meatballs. This is the dish for you.
Little Italy Spaghetti and Meatballs
- For the Mealballs:
- 1 pound ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 Egg
- 2 small Idaho potatoes
- 1/2 cup plain bread crumbs
- 1 1/2 cups Pecorino Romano plus more for garnish
- 1/4 cup chopped parsley
- 1/2 teaspoon sea salt
- 2 cloves garlic (peeled)
- Olive Oil
- For the Marinara Sauce:
- 3 28- ounce cans whole peeled San Marzano tomatoes
- 6-7 cloves of garlic (smashed)
- 3 tablespoons extra-virgin olive oil
- 3 " rind of Parmigiano-Reggiano
- 1 cup basil (torn)
- pinch of sea salt
- pinch of red pepper flakes
- 1 cup ricotta cheese
- 2 pounds bucatini or Perciatelli (cooked according to package instructions)
- For the Meatballs Cook potatoes until tender in salted water. Put through a ricer and set aside to cool. Do not mash.
- Mix eggs, cheese and parsley, salt and set aside. Add bread crumbs to ground meats, then add cool riced potatoes along with egg mixture. Use your hands to combine mixture. Do not over mix or the meatball will be tough.
- In a cool frying pan add olive oil and garlic. Heat oil slowly until garlic is golden, then discard garlic. Make one small test meatball and check for salt and cheese. Add more cheese and/or salt to mixture if needed.
- Make slightly larger then golf ball size meat balls and fry until golden brown, about 2-3 minutes on each side. Drain on paper towels. (Add to gravy/sauce about 30-40 minutes before its finished)
- For the Marinara: Crush tomatoes by hand and set aside. Sauté garlic in extra virgin olive oil over low /medium heat until lightly golden. Add tomatoes, pinch of salt and small Parmesan cheese rind and handful of basil. Simmer over medium heat for 1 1/2 hours. After 45 min add the fried meatballs and finish cooking all together. Stir in a pinch of red pepper flakes at end before serving.
- Serve over Perciatelli pasta (or bucatini) and finish with grated Pecorino Romano and spoonful of ricotta.