Spaghetti and Meatballs. Such an unassuming yet classic Italian dish. And who doesn’t love it? Everyone seems to have their own recipe – not only for the sauce, but for the type of pasta they prefer and of course the meatball is the key ingredient that makes or breaks the dish – at least in my opinion. I was never too fussy about sauce in the past, but as I’ve grown in my culinary tastes and techniques (and the influence of my Italian boyfriend), I’ve come to like a simple tomato sauce made with nothing but tomato and basil and garlic and a dash of olive oil, salt and pepper. As far as pasta goes, I’m pretty open minded, but when it comes to meatballs – it either needs to be classic spaghetti or a rotini pasta, something with an edge or ridges that hold the sauce.
Now here comes the tricky part: the perfect meatball. I have had some of the most delicious meatballs in my life and some that more resembled old sponges than the delightfully bouncy and rich texture I think a humble meatball deserves. Not to mention the flavor – a bland meatball is about as pleasing as a piece of cardboard. It’s all about the ingredients that go inside that make it or break it.
So the other night I decided to go on a quest for the perfect Spaghetti and Meatballs recipe and after carefully researching my options, dug up a recipe by Bobby Flay, another by Molly Wizenberg, and another from my Williams and Sonoma cookbook “Comfort Food” (which I am cooking my way through this Winter so expect quite a few comforting recipes on my blog in the next few months!)
I analyzed each recipe with a fine tooth comb; and they were all similar but different enough to be unique and have a flavor of their own. Two used pork and veal and beef for the meatballs, one used just ground beef and pork. One called for a cup of finely ground Parmesan cheese, two fresh grated cheese. Molly cooked her meatballs in the sauce, Bobby fried his in a pan and then finished cooking them in the sauce, and Williams-Sonoma baked their meatballs in the oven first and finished them in the sauce. The sauces were varyingly different versions of a Marinara, one used red wine and a bay leaf, one used only tomatoes, butter, onions and salt and the other used a small cubano chile for some extra kick.
After comparing all my options, I created my own version (based on what I thought would work for me in terms of flavor and what I had on hand!) I have posted links to the original recipes at the end of my post if you’d like to check them out for yourself, but mine takes the ingredients from three brilliant chefs/authors/culinary legends and makes the perfect Spaghetti and Meatballs recipe. Mission complete!
San Marzano Tomato and Basil Marinara Sauce
1 large can Tuttorosso Crushed Tomatoes with Basil
1 tablespoon tomato paste
2-3 tbsp olive oil
2 tbsp crushed garlic (or 2 cloves, minced)
1 tsp dried oregano
1 tsp. Kosher or Sea salt
¼ tsp. Fresh ground pepper
Meatballs
1 lb. ground beef
1 lb. ground pork
½ c. panko breadcrumbs
¼ c. milk
½ c. finely grated Parmesan cheese
2 large eggs
2 tbsp olive oil
2 cloves garlic, minced (2 tbsp)
¼ c. finely chopped fresh Italian parsley
½ tsp. garlic and parsley salt
½ tsp. Kosher or sea salt
¼ tsp. fresh ground pepper
16 oz. San Marzano Tomato and Basil Marinara Sauce
1 lb. pasta (of your choice)
MEATBALLS
Measure 2 tbsp of olive oil and sauté minced garlic in a pan for about 1 minute until soft and lightly golden (not to high of a heat or the garlic will burn). Remove from the heat and let the garlic cool.
In the meantime, mix the breadcrumbs with the milk and let stand 10 minutes until moistened.
Chop fresh parsley, measure garlic and parmesan cheese.
In a separate mixing bowl, whisk together the eggs, garlic and parsley, cheese, salt and pepper until combined.
Add the beef and pork to the egg mixture and gently mix until ingredients are combined, slowly mix in the breadcrumbs to the meat mixture using a claw-like gesture with your hands. Do not overmix. Chill in the refrigerator for up to an hour (at least 15-20 minutes).
After the meat mixture has chilled, roll the meatballs into golfball size balls (should make about 20 meatballs) and arrange on a pan.
Heat ½ c. olive oil in a large metal pan over high heat and add the meatballs, frying until golden brown, turning to cook all sides evenly. Drain on a baking sheet lined with paper towels.
Add the meatballs (and any scraped up browned bits from the meatball pan) to the Dutch oven into the tomato sauce (recipe follows) and cover. Simmer on low heat for about 20-30 minutes until meatballs are cooked through.
SAUCE
To make the tomato and basil marinara sauce, heat 2 tbsp olive oil and sauté garlic over very low heat in a medium sauce pan until slightly golden.
Pour the Tuttorosso Tomato and Basil Crushed tomatoes into the sauce pan, adding tomato paste and dry ingredients (garlic, salt and pepper, oregano, basil) and top off sauce with another tablespoon of olive oil. Simmer over low heat for about 30 minutes (don’t overstir).
When the sauce is done simmering, add to the Dutch oven, mixing with the additional sauce and meatballs and let simmer on low for another 5-10 minutes. While the sauce and meatballs are simmering, cook your pasta in salted boiling water (and a dash of olive oil) until al dente, about 8-10 minutes.
Drain pasta and serve in serving bowls, topped with the meatballs and sauce. Garnish with additional grated parmesan cheese and minced parsley if desired and serve with a bold red wine and some crusty garlic bread (recipe below).
Now THIS, indeed, is the most perfect Spaghetti and Meatballs I’ve ever had – Mangia!
Serves 4-6.
GARLIC BREAD
Cut up some Italian bread and add butter and a sprinkle of some garlic and parsley salt. Bake in the oven on 350-400 until toasty and golden brown. Crunchy, garlicky – so good!
ORIGINAL RECIPES
Bobby Flay’s Spaghetti and Meatballs (source: Bobby Flay’s Throwdown cookbook)
Molly Wizenberg’s Spaghetti and Meatballs (source: Bon Appetit Magazine, October 2010)
Williams-Sonoma Spaghetti and Meatballs (source: Comfort Food: Warm and Homey, Rich and Hearty cookbook)