Spaghetti & Meatballs – America’s Test Kitchen
- 2 1/4 cups Panko breadcrumbs
- 1 1/2 cups buttermilk
- 1 1/2 tsp gelatin dissolved in 3 tbsp cold water
- 2 lbs 85% ground beef
- 1 lb ground pork
- 3 large eggs
- 6 oz prosciutto, finely chopped
- 3 oz grated Parmesan cheese
- 3 cloves garlic, minced
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 3 tsp olive oil
- 1 – 2 onions grated (to make 1 1/2 cups onion pulp)
- 6 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 tsp dried oregano
- 3- 28 oz cans crushed tomatoes
- 6 tbsp white wine
- 6 cups tomato juice
- 1 1/2 tsp salt
- Pinch pepper
- 1/2 cup chopped basil
- 3 tbsp parsley
- Parmesan cheese
Preheat oven to 450oF
Mix together Panko and buttermilk. Let sit 10 minutes.
Combine all ingredients and mix gently with hands until combined.
Using a ¼ cup scoop, form meatballs and place them on a wire rack, which has been placed on a foil lined cookie sheet. Bake in a 450o F oven for 30 minutes.
Heat olive oil in a Dutch oven. Add onions and cook 6 – 8 minutes just until golden around the edges. Add garlic, red pepper flakes and oregano and cook for 30 seconds until you can smell them.
Add crushed tomatoes and white wine. Stir, then add tomato juice and salt and pepper. Simmer and then reduce heat to medium low for about 15 minutes.
Remove meatballs from oven and reduce heat to 300o F. Add meatballs to sauce and place Dutch oven in the oven. Cook for 1 hour.
Cook 3 lbs of pasta according to directions. Once cooked add ½ cups of sauce so pasta doesn’t stick together.
To the meatballs and sauce add the basil and parsley. Serve the pasta and meatballs and top with Parmesan cheese.