Special Occasion Spaghetti and Meatballs
Author: 
 
Ingredients
For the meatballs:
  • ½ pound ground veal
  • ½ pound ground pork
  • 1 pound ground beef
  • 1 cup fresh white bread crumbs
  • ¼ cup seasoned dry bread crumbs
  • 2 tbsp. chopped flat-leaf parsley
  • ½ cup freshly grated Parmesan cheese
  • 2-3 cloves garlic, chopped
  • 2 tsp. kosher salt
  • ½ tsp. freshly ground pepper
  • 1 large egg
  • ¾ cup warm water
  • Canola oil
  • Olive oil
For the sauce:
  • 1 tbsp. olive oil
  • 1 cup chopped yellow onion
  • 1½ tsp. minced garlic
  • ½ cup dry red wine (I used the Cabernet I was drinking)
  • 1 28 oz. can crushed tomatoes
  • 1 tbsp. chopped fresh flat-leaf parsley
  • 1½ tsp. kosher salt
  • ½ tsp. freshly ground pepper
Instructions
  1. In a large bowl add in ground meats, both types of bread crumbs, parsley, Parmesan, garlic, salt, pepper, egg, and warm water. Combine with hands until just mixed then form 1½ inch balls.
  2. In a 12-inch skillet pour in equal amounts of canola and olive oil so that there is a ¼ inch of oil in the pan. Heat oil over medium-low heat. Line a platter with a few layers of paper towels. In several batches, carefully cook the meatballs in oil, browning them on each side. Don’t overcrowd and be very careful when turning the meatballs. Each batch should take about 10 minutes. Move cooked meatballs onto paper towels and repeat for next batch. Once done with cooking meatballs discard the oil but leave the pan for sauce steps.
  3. For the sauce, heat olive oil in the pan. Heat the pan to medium heat and sauté onions for 5-10 minutes until translucent. Add the garlic and cook until fragrant, about 1 minute. Add in wine to pan and turn heat up to high. As wine heats up scrape all the brown bits in the pan and cook until almost all the wine is evaporated. Stir in tomatoes, parsley, salt and pepper.
  4. Return meatballs to pan, cover, and simmer on low heat for about 20-30 minutes. Serve with cooked spaghetti, grated Parmesan, and fresh Italian bread.
  5. *If not using all the meatballs for the meal, freeze the meatballs after they cool and before you place them in the sauce. The next time you make sauce throw frozen meatballs into sauce and cook for 20-30 minutes.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/09/special-occasion-spaghetti-and-meatballs/