Spaghetti With Meatballs

Recipe Ingredients

7		Garlic cloves
1 tablespoon	15ml	Olive oil
1		Peeled San Marzano tomatoes - (28 oz) - crushed by hand
1		Plum tomatoes - (28 oz) - chopped coarse
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 lb	113g / 4oz	Sweet sausage
1/2 lb	227g / 8oz	Ground lean beef
1/4 lb	113g / 4oz	Ground pork
1/4 lb	113g / 4oz	Ground veal
1		Egg
1/2 cup	118ml	Freshly-grated Pecorino Romano
1 tablespoon	15ml	Chopped Italian parsley
1/2 teaspoon	2.5ml	Minced garlic
1 teaspoon	5ml	Minced shallots
1 cup	146g / 5.1oz	Bread crumbs
1 cup	237ml	Water
1 cup	237ml	Olive oil
1 lb	454g / 16oz	Spaghetti - cooked al dente
		Fresh basil chiffonade - for garnish

Recipe Instructions

To make sauce, saute garlic in olive oil until just brown. Add both cans of tomatoes with liquid and let simmer. Season with salt and pepper.

Break casing of sausage to release meat. Form meatballs by mixing sausage meat with ground beef, pork and veal, egg, cheese, parsley, garlic, and shallots. Add in bread crumbs until fully incorporated. Add in water until mixture is moist and holds together. Form into balls.

Heat oil in a large pot and fry meatballs in batches, making sure to brown all sides. Remove and drain on paper towel. Place meatballs in sauce and continue to simmer for 20 minutes. Serve sauce and meatballs on top of pasta.

This recipe yields 6 servings.

Source:
MELTING POT with Rocco DiSpirito - (Show # MP-1B26) - from the TV FOOD NETWORK

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