Ina Garten Spaghetti And Meatballs Recipe
Are you craving a big bowl of comfort food? The Ina Garten Spaghetti And Meatballs Recipe is the best choice.
Equipment
- Large Mixing Bowl
- Large Sauté Pan
- Stock Pot
- Chef Knife
- Measuring Spoons
- Kitchen tongs
Ingredients
- 1 lb GROUND BEEF
- 1/2 lb GROUND PORK
- 1/2 lb GROUND VEAL
- 1 cup FRESH BREADCRUMBS
- 1/2 cup PARMESAN CHEESE
- 1 lb DRY SPAGHETTI
- 4 cups MARINARA SAUCE
- 1/4 cup FRESH PARSLEY
- 2 large EGGS
- 1 tsp KOSHER SALT
- 1/2 tsp BLACK PEPPER
- 2 tbsp VEGETABLE OIL
Instructions
- Place the beef, pork, and veal in a bowl. Add the breadcrumbs, cheese, eggs, and fresh chopped parsley. Mix them gently with your hands until just combined.
- Shape the meat into large and even round balls. Do not pack the meat too tightly together now. This ensures the meatballs stay very light and soft.
- Heat a splash of oil in your sauté pan. Place the meatballs in the hot oil very carefully. Brown them on all sides until they are golden.
- Pour your favorite marinara sauce over the browned meat. Lower the heat to a very gentle simmer now. Let the meatballs cook in sauce for thirty minutes.
- Boil a large pot of salted water right now. Add the spaghetti and cook until it is soft. Drain the water but keep a little pasta liquid.
- Toss the hot pasta with the rich tomato sauce. Top with the meatballs and extra cheese before serving. Your professional spaghetti and meatballs is now ready!
Notes
- Do not overmix the meat in the bowl.
- Use a mix of meats for better flavor.
- Brown the meatballs well for a deep crust.
- Simmer the sauce slowly to tenderize the meat.
- Use fresh breadcrumbs instead of the dry kind.
- Salt your pasta water like the blue sea.
- Let the meatballs finish cooking inside the sauce.
- Garnish with fresh parsley for a bright look.