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white bread buttermilk ground chuck ground pork Parmesan cheese parsley egg yolk garlic salt ground black pepper vegetable oil extra-virgin olive oil garlic tomatoes fresh basil leaf Parmesan cheese
Viewed: 71 - Published at: 7 years agoIngredients
- 2 slices white bread, torn into small cubes (crusts discarded)
- 12 cup buttermilk (or 6 tablespoons plain yogurt thinned with 2 tablespoons sweet milk)
- 34 lb ground chuck (or 1 pound if omitting ground pork below)
- 14 lb ground pork (to be mixed with ground chuck)
- 14 cup grated parmesan cheese
- 2 tablespoons minced fresh parsley leaves
- 1 large egg yolk
- 1 small garlic clove, minced (1 teaspoon)
- 34 teaspoon table salt
- ground black pepper
- vegetable oil, for pan-frying (about 1 1/4 cups)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon minced garlic
- 1 (28 ounce) can crushed tomatoes
- 1 tablespoon minced fresh basil leaf
- 1 lb spaghetti
- grated parmesan cheese
Method
- For the meatballs: Combine bread and buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes.
- Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl.
- Lightly form 3 tablespoons of mixture into 1 1/2-inch round meatballs; repeat with remaining mixture to form approximately 14 meatballs.
- (Compacting them can make the meatballs dense and hard.
- Can be placed on large plate, covered loosely with plastic wrap, and refrigerated for several hours.
- ).
- Bring 4 quarts of water to boil in large pot for cooking pasta.
- Meanwhile, heat 1/4 -inch vegetable oil over medium-high heat in 10- or 11-inch saute pan.
- When edge of meatball dipped in oil sizzles, add meatballs in single layer.
- Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking.
- Transfer browned meatballs to paper towel--lined plate; set aside.
- Repeat, if necessary, with remaining meatballs.
- For the sauce, discard oil in pan, leaving behind any browned bits.
- Add olive oil along with garlic; saute, scraping up any browned bits, just until garlic is golden, about 30 seconds.
- Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes.
- Stir in basil; add salt and pepper to taste.
- Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes.
- Keep warm over low flame.
- Meanwhile, add 1 tablespoon salt and pasta to boiling water.
- Cook until al dente, drain, and return to pot.
- Ladle several large spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated.
- Divide pasta among individual bowls and top each with a little more tomato sauce and 2 to 3 meatballs.
- Serve immediately with grated cheese passed separately.
