Paris-Brest
Classic Spaghetti & Meatballs
2015-02-07 00:18:39
Serves 12
Prep Time
30 min
Cook Time
2 hr
Nutrition Facts
Serving Size
578g
Servings
12
Amount Per Serving
Calories 981
Calories from Fat 291
% Daily Value *
Total Fat 33g
50%
Saturated Fat 12g
59%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 153mg
51%
Sodium 2465mg
103%
Total Carbohydrates 115g
38%
Dietary Fiber 7g
27%
Sugars 14g
Protein 54g
Vitamin A
24%
Vitamin C
67%
Calcium
34%
Iron
39%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Meatballs
- 2 1/4 cups panko bread crumbs
- 1 1/2 cups buttermilk
- 1 1/2 teaspoons unflavored gelatin
- 3 tablespoons water
- 2 lbs. 85% lean ground beef
- 1 lb. ground pork
- 6 oz. thinly sliced prosciutto, chopped fine
- 3 large eggs
- 1 1/2 cups Parmesan cheese, grated
- 6 tablespoons minced fresh parsley
- 3 garlic cloves, minced
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
Sauce
- 3 tablespoons extra-virgin olive oil
- 1 large onion, grated
- 6 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 3 (28-oz.) cans crushed tomatoes
- 6 cups tomato juice
- 1/2 cup dry white wine
- Salt and pepper
- 1/2 cup minced fresh basil
- 3 tablespoons minced fresh parsley
- Sugar
- 3 lbs. spaghetti
- 2 tablespoons salt
- Grated Parmesan cheese
Instructions
- For The Meatballs: Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Line 2 rimmed baking sheets with aluminum foil, set wire racks in baking sheets, and spray racks with vegetable oil spray.
- In a large bowl combine bread crumbs and buttermilk and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes. Meanwhile, sprinkle gelatin over water in small bowl and allow to soften for 5 minutes.
- Mix ground beef, ground pork, prosciutto, eggs, Parmesan, parsley, garlic, salt, pepper, and gelatin mixture into bread-crumb mixture using hands. Pinch off and roll mixture into 2-inch meatballs (about 40 total) and arrange on prepared racks. Bake until well browned, about 30 minutes, switching and rotating baking sheets halfway through baking.
- For The Sauce: While meatballs bake, heat oil in Dutch oven over medium heat until shimmering. Add onion and cook until softened and lightly browned, about 5 to 7 minutes. Stir in garlic, oregano, and red pepper flakes and cook until fragrant, about 30 seconds. Stir in crushed tomatoes, tomato juice, wine, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper, bring to simmer, and cook until thickened slightly, about 15 minutes
- Remove meatballs from oven and reduce oven temperature to 300 degrees. Gently nestle meatballs into sauce. Cover, transfer to oven, and cook until meatballs are firm and sauce has thickened, about 1 hour.
- Meanwhile, bring 10 quarts water to boil in a 12 quart pot. Add pasta and salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot.
- Gently stir basil and parsley into sauce and season with sugar, salt, and pepper to taste. Add 2 cups sauce (without meatballs) to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve individual portions with more tomato sauce and several meatballs and passing the Parmesan separately.
Silver Spoon Recipes https://recipes.bookoomedia.com/