Meatballs and Spaghetti
Photo © Deb Perelman
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 pound ground beef
- 1 1/4 cups fresh white bread crumbs (about 5 slices, crusts removed)
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 cup freshly grated Parmesan cheese
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper, or more to taste
- 1 teaspoon onion powder
- 1 extra-large egg, beaten
- Vegetable oil
- Olive oil
- 1 tablespoon good olive oil
- 1 cup chopped yellow onion (1 onion)
- 1 1/2 teaspoons minced garlic
- Pinch of red pepper flakes
- 1/2 cup good red wine
- 1 (14-ounce) can pureed tomatoes
- 1 (14-ounce) can chopped or diced tomatoes
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds spaghetti, cooked according to package directions
- Freshly grated Parmesan
- Produce
- Flat leaf parsley, fresh (3 tablespoons)
- Garlic (1 1/2 teaspoons)
- Onion powder (1 teaspoon)
- Tomato (2 (14-ounce) can)
- Yellow onion (1 cup)
- Meat
- Ground beef (1 pound)
- Ground pork (1/2 pound)
- Veal, ground (1/2 pound)
- Cooking & Baking
- Black pepper, freshly ground (1 teaspoon)
- Kosher salt (3 1/2 teaspoons)
- Olive oil (1)
- Olive oil, good (1 tablespoon)
- Red pepper flakes (1 Pinch)
- Vegetable oil (1)
- Pasta & Grains
- Spaghetti (1 1/2 pounds)
- Bread & Baked Goods
- 1 1/4 cups fresh white bread crumbs, fresh (5 slices)
- Dairy
- Parmesan (1)
- Parmesan cheese (1/2 cup)
- Refrigerated
- Egg, large (1)
- Beer, Wine & Liquor
- Red wine, good (1/2 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published October 10, 2008 (4 years ago).
25 people saved this recipe.
