Mama Mandola's Meatballs with Spaghetti and Tomato Sauce

By Thom7747

Another family heirloom recipe that has found its way onto Carrabba's menu, these meatballs will melt in your mouth. We recommend making and freezing a big batch, then using them as required because it is difficult to cook more than one pound at a time.

Ingredients

• MEATBALLS:
• olive oil for the baking sheets
• 1 cup coarsely chopped yellow onion
• 2 scallions, white and green parts, coarsely chopped
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 1/4 cup coarsely chopped fresh basil
• 1 garlic clove
• 1 large egg, beaten
• 1/2 cup Homemade Plain Breadcrumbs or plain dried breadcrumbs
• 1/2 cup freshly grated Romano cheese
• 4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 3/4 pounds ground round beef (85% lean)
• 1 3/4 pounds ground pork
• RECIPE:
• 1 quart Tomato Sauce "Pomodoro"
• 12 Mama Mandola's Meatballs
• 1 pound dried spaghetti, cooked and drained
• freshly grated Romano cheese for serving

Details

Adapted from tripadvisor.com

Preparation

Step 1

1. Position racks in the top third and center of the oven and preheat the oven to 375 degrees F. Lightly oil 2 large rimmed baking sheets.

2. Pulse the onion, scallions, parsley, basil, and garlic together in a food processor fitted with the metal blade about 8 times, or until very finely minced. Add the egg and pulse a few times to combine. Transfer to a large bowl.

3. Add 3/4 cup of water, the breadcrumbs, Romano cheese, salt, and pepper and stir to combine. Add the ground round and ground pork and mix well. Using hands rinsed under cold water, shape the mixture into 36 meatballs. Arrange the meatballs on the baking sheets.

4. Bake until the meatballs are browned and show no sign of pink when pierced with the tip of a knife, about 25 minutes. Let cool. (The meatballs can be transferred to an airtight container and frozen for up to 2 months. Thaw overnight in the refrigerator before using.)

5. For each pound of pasta, combine 1 quart of tomato sauce and 1/2 cup of water in a large saucepan. Add 12 meatballs and bring to a simmer. Cook, stirring occasionally, taking care not to break up the meatballs, until the meatballs are heated through and the sauce is slightly reduced, about 20 minutes.

6. Using a slotted spoon, transfer the meatballs to a bowl. Add the sauce to the hot spaghetti and mix well. Using tongs, transfer the spaghetti to 4 serving bowls. Top each with 3 meatballs. Serve hot, with Romano cheese passed on the side.

TIP: Many cooks fry the meatballs, but with this quantity, baking is much more efficient.