s SPAGHETTI AND MEATBALLS ***
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s SPAGHETTI AND MEATBALLS ***
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Ingredients
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Instructions *** 12-9-2012 ok, maybe it was the pasta i didn't care for but the meatballs were sort of mushy ***Lou Di Palo shared his grandmother's recipe for the meatballs that he sells at his family's store, Di Palo's Fine Foods, in New York City. This recipe first appeared in our December 2011 issue along with the special feature Italian America. SERVES 8 INGREDIENTS ¼ cup olive oil 5 cloves garlic, finely chopped 1 tbsp. dried parsley 1 tbsp. dried basil 2 28-oz. cans whole peeled tomatoes in juice, crushed Kosher salt and freshly ground black pepper, to taste ¼ cup sugar 10 oz. ground pork 5 oz. ground beef chuck 5 oz. ground veal 1/3 cup shredded provolone 1/3 cup whole-milk ricotta ¼ cup finely grated parmesan ¼ cup finely grated pecorino, plus more for serving ¾ cup breadcrumbs 3 eggs. lightly beaten 1 lb. spaghetti, cooked 2 tbsp. finely chopped fresh parsley, for serving INSTRUCTIONS Heat 2 tbsp. oil and 3 cloves garlic in a 6-qt. saucepan over medium heat; cook until lightly browned, about 3 minutes. Add dried parsley, basil, tomatoes, salt, and pepper; cook for 60 minutes. Add sugar; cook until reduced and thick, about 20 minutes. Mix remaining garlic, pork, chuck, veal, provolone, ricotta, parmesan, pecorino, breadcrumbs, eggs, salt, and pepper in a bowl; form into eight 2 ½? meatballs, about 6 oz. each. Heat remaining oil in a 12? skillet over medium-high heat. Working in batches, add meatballs; cook, turning, until browned, about 10 minutes. Transfer to sauce; cook until cooked through, about 30 minutes. Serve meatballs and sauce over spaghetti; sprinkle with parsley. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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