Meatballs (Lidia Bastianich)

By zircon50

Ingredients

• 1 ⁄2 lb ground pork
• 1 ⁄2 lb ground beef
• 1 cup fine dry white bread crumbs
• 1 ⁄3 cup freshly grated parmigiano-reggiano cheese
• 1 ⁄4 cup chopped fresh Italian parsley
• 2 garlic cloves, peeled and chopped fine
• 1 large egg
• 1 teaspoon salt
• 1 ⁄4 teaspoon fresh ground black pepper
• all-purpose flour
• 1 ⁄4 cup olive oil
• 1 ⁄4 cup vegetable oil
• 1 lb spaghetti
• 2 ⁄3 cup parmigiano-reggiano cheese (it's important to use FRESHLY grated)

Preparation

Step 1

Crumble the pork and beef into a mixing bowl.
Sprinkle the bread crumbs, 1/3 cup grated cheese, the parsley, and garlic over the meat.

Beat the egg with 1 teaspoon salt and 1/4 teaspoon salt and 1/2 teaspoon black pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don't overmix.

Shape the meat mixture into 1-1/2 inch balls.
Dredge the meatballs in the flour until lightly but evenly coated.
Heat 1/4 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat.

Slip as many meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from overbrowning.

Remove the meatballs, and repeat if necessary with the remaining meatballs.

Add the browned meatballs to tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes.