Spaghetti and Meatballs

Meatballs are a beloved comfort food, whether nestled in a warm sandwich or served over a bed of spaghetti. However, finding the perfect meatball can be challenging, as they often suffer from issues like being too tough, tasteless, or overly mushy. Fear not, as I’ve experimented and crafted a winning meatball recipe that promises to impress your taste buds. Even during Wisconsin’s winter, when fresh herbs are scarce, this recipe incorporates the flavors of dried herbs to create a delicious and satisfying dish. Get ready to savor tender and flavorful meatballs, complemented by a rich and aromatic tomato sauce.

INGREDIENTS:

Meatballs:

• 1 pound ground beef (90/10)
• ½ pound ground pork (not pork sausage)
• 1 teaspoon salt
• 1 teaspoon ground pepper
• ¾ cup finely grated Grana Padano or Parmesan cheese
• 2 eggs
• ½ onion, finely minced
• 2–3 tablespoons chopped Italian parsley
• 1–2 tablespoons olive oil, for browning meatballs

Tomato Sauce:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 2 28-ounce cans whole peeled tomatoes (drained with juice reserved), passed through a food mill or pulsed 4–5 times in a food processor
• 2 7-ounce cans/jars tomato paste
• 2 tablespoons dried basil leaves
• 1 tablespoon dried oregano
• ½–1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ½ teaspoon dried red pepper flakes
• ½ cup red wine
• 1 teaspoon brown sugar
• 1 teaspoon red wine vinegar
• 3 tablespoons fresh parsley, finely minced
• Freshly grated Grana Padano cheese, for passing

INSTRUCTIONS:

Meatballs:

1. Place all the meatball ingredients (except the olive oil) into a large bowl. Gently mix together, being careful not to overwork the mixture. Shape the mixture into slightly larger than golf-ball-sized balls with a light hand.
2. In a large skillet, heat the olive oil over medium-high heat. Add the meatballs to the pan and let them brown on all sides. Avoid moving the meatballs too early to prevent them from breaking apart. Once browned, place the meatballs on a paper towel-lined plate and set them aside.

Tomato Sauce:

1. In a Dutch oven or large pan, heat olive oil over medium-high heat. Add the chopped onions and cook until they become translucent, about 5 minutes. Avoid browning the onions.
2. Add the tomatoes, herbs, minced garlic, wine, and brown sugar to the pan. Stir to combine and bring the mixture to a boil. Reduce the heat and let it simmer, uncovered, for 1 hour. Adjust the seasoning to taste, and add more salt if needed, considering the cheese used in the meatballs.
3. Gently place the meatballs in a single layer in the sauce when it’s ready. Reduce the heat to maintain a low simmer. Cook the sauce and meatballs together for 30 to 40 minutes, allowing the flavors to meld.

To Serve:

1. While the meatballs are simmering, bring water to a boil and cook the pasta until al dente. Drain and return the pasta to the pan without any heat. Swirl the pasta in the pan to remove excess water and dry it slightly. Add a few large spoonfuls of sauce to the pasta and stir.
2. Pour the pasta onto a large serving platter and top it with more sauce and meatballs. Alternatively, serve individual bowls of pasta, each topped with three to four meatballs.

TIPS:

• If you prefer a spicier tomato sauce, increase the amount of dried red pepper flakes or add some fresh chili pepper.
• For an extra burst of flavor, use a combination of Grana Padano and Parmigiano-Reggiano cheeses.
• Freeze any leftover meatballs and sauce in an airtight container for a quick and convenient meal option.
• Serve this dish with garlic bread or a fresh green salad for a complete and satisfying meal.

This recipe brings together the best of both worlds – tender, savory meatballs and a luscious, well-seasoned tomato sauce. The blend of dried herbs makes this recipe ideal for year-round enjoyment, even during Wisconsin’s chilly winters. Whether you serve these meatballs on sandwiches or alongside pasta, the taste and texture will delight your palate. With a sprinkle of freshly grated Grana Padano cheese, you’ll elevate this dish to the level of a true Italian comfort classic. So, gather your loved ones, let the aroma fill your home, and savor the joy of the perfect meatball and tomato sauce.