What can I say, I love my spaghetti. It's even better with a nice meatball. I love mixing the veal and pork as it give it a nice flavor. I sometimes blend: pork, veal and ground beef (depends on what I have on hand) I also like baking them instead of pan frying in oil. Baking give them a nice little 'crusty' coating on the outside and tender on the inside. Enjoy! Diane
Italian Meatballs with Spaghetti
2 slices white sandwich bread, stale
1/3 cup cold milk
3/4 pound ground pork
1/2 pound ground veal
1/2 cup plus 2 tablespoons grated Parmesan
1/4 cup chopped flat-leaf parsley
2 teaspoons kosher salt
1/2 medium onion, grated (about 1/4 cup)
2 cloves garlic, minced
1 large egg, beaten
Pepper to taste
3/4 pound of cooked pasta, your choice.
Pulse bread into crumbs in a food processor. In a small bowl toss the bread crumbs with milk mix with fork a bit.
In a large bowl, combine the bread crumbs, pork, veal, Parmesan, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.
Using your hands, gently form the meat mixture into 12 slightly larger than golf ball-sized balls.
Refrigerate for at least 4 hours or up to 24 hours.
Cover a cookie sheet with foil, lay out meatballs on foil and bake at 375 for approx 25-30 mins (turning halfway thru cook time) When done - add to sauce or serve on the side.
Prepare your choice of pasta.
Diane's Texas SuperSweet 100 Tomato Sauce
2 1/2 Pounds Super Sweet 100 Tomatoes
1 6 oz can tomato paste
1 Large onion, chopped
2 Tbs dried oregano
3 Tbs Fresh Basil
1 Tbs minced garlic
2 Bay Leaves
Salt to taste
1/2 Cup Lemon Juice
Pulse tomatoes in Cuisenart, I do not peel tomatoes. they are so small and sweet, I don't mind some seeds either... Transfer to large saucepan, add remaining ingredients and bring to medium heat, then lower to simmer, low for 1 hour, stirring occasionally. Remove Bay leaves when done. Store in fridge until ready to use (cannot be water bath canned unless you add at least 1/2 Cup lemon juice, it does not alter the taste.) Can be used for pizza sauce, pasta sauce, sub topping and any dish that needs a great tomato topping!
*Note: If you like adding other veggies to your sauce, chop and add along with everything in sauce pan - this will also probably push the final product to over a complete quart - I did not add any extra veggies.
*Add a bit more tomato paste to thicken sauce or add a slurry of cornstarch and water (I didn't need to do this)
*Stores in refrigerator 1-2 weeks
Meatball Recipe: adapted from FoodNetwork
Sauce Recipe & Photos by: Diane Baker for Canning and Cooking at Home
F I N D A R E C I P E