Spaghetti and Meatballs

By polloazul

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.

Ingredients

• 1/4 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
• 1/4 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
• 1/4 cup finely grated parmesan
• 1/4 cup finely grated pecorino, plus more for serving
• 3/4 cup breadcrumbs
• 3 eggs. lightly beaten
• 1 lb. spaghetti, cooked
• 2 tbsp. finely chopped fresh parsley, for serving

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

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.