Spaghetti & Meatballs
- Frank's Marinara Sauce
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- 1/2 lb. ground veal
- 1 Tbs. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 clove garlic, minced, plus 1 clove garlic, lightly smashed
- 2 large eggs, lightly beaten
- 1 cup finely grated imported Locatelli Romano or Parmigiano Reggiano (or half and half); more for serving
- 1-1/2 cups plain dry breadcrumbs, preferably 4C brand
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 cup olive oil or vegetable oil; more as needed
- 1 lb. dried spaghetti
- 1/4 cup chopped fresh basil
- Produce
- Basil, fresh (1/4 cup)
- Flat-leaf parsley, fresh (1 Tbs.)
- Garlic (1 clove)
- Meat
- Frank's marinara sauce (1)
- Ground beef (1/2 lb.)
- Ground pork (1/2 lb.)
- Veal, ground (1/2 lb.)
- Cooking & Baking
- Black pepper, freshly ground (1/2 tsp.)
- Kosher salt (1 Tbs.)
- Olive oil or vegetable oil (1 cup)
- Pasta & Grains
- Spaghetti, dried (1 lb.)
- Bread & Baked Goods
- Breadcrumbs, plain dry (1 1/2 cups)
- Dairy
- Imported locatelli romano or parmigiano reggiano (1 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published April 1, 2005 (7 years ago).
1 person saved this recipe.
