On Top Of Spaghetti....

Since I don't come from an Italian family where Grandma's recipe was passed down to me (sigh), I have been searching for a meatball recipe that I really like. Now let me define "really like." This means, that it's not outrageously difficult to make, doesn't have too many ingredients, and is really yummy.
You'd be surprised how tricky it is to find. I tried at least 5 different recipes with blah results even some hard as rocks and awful results. Well, just the other night, I tried the Barefoot Contessa's recipe. I should have started there instead of trying Tyler Florence's Ultimate Recipe, Molto Mario, The Silver Spoon Cookbook, and a bevy of other well known and unknowns. Not only was it great the first night, they made excellent leftovers.
So here it is. Let me just emphasis how important it is that you NOT mix these with your hands, and instead use a fork as instructed. It might take a few more minutes, but the texture of the meatball is that much more exceptional for it. Other than rolling them into the balls, try to avoid using your hands (something that I love doing. Any excuse to ditch a utensil and use my hands!)


Barefoot Contessa's Real Meatballs and Spaghetti
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved

For the meatballs:
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg*
1 extra-large egg, beaten
Vegetable oil
Olive oil

For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan


Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs 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 to 10 minutes. 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 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

*I didn't have nutmeg and I don't think they really needed it. But I'll try next time and see.