Americanby Wikibooks CookbookSpaghetti and MeatballsCook1 hTotal1 hServes8Keep screen onSaveShareIngredients3 tbsp salt1 ½ gallons (5.76 liters) water1 pound (454 g) dry spaghetti2 pounds (907 g) ground chuck2 pounds (907 g) ground pork shoulder12 oz (340 g) seasoned bread crumbs1 cup (240 ml) grated Parmesan cheese or Romano cheese¾ cup (180 ml) fresh parsley, minced4 eggs1 ½ tbsp finely-minced garlic½ tsp garlic powder½ tsp onion powder½ tsp black pepper½ tsp saltOlive oil3 garlic cloves½ tsp crushed red pepper flakes4 cloves garlic, crushed or chopped1 small onion, finely chopped1 cup (240 ml) beef stock28 oz (794 g) crushed tomatoes1 handful chopped flat-leaf parsley10 leaves fresh basil, torn or thinly slicedStepsStep-by-step0 of 10 done1Fill your largest pot with 1½ gallons of water along with 3 tablespoons of salt. Place it over high heat on the stove.2Combine ground meat, bread crumbs, grated cheese, minced parsley and lightly beaten eggs (add eggs one at a time while stirring ingredients together). Sprinkle with minced garlic, 2 tablespoons of olive oil and seasonings. Then mix well until everything is combined.3Form meat mixture into meatballs, using an ice cream scoop or your hands, pressing lightly, just enough so that meat holds together, but not so much that the meat is very compressed or the meatballs will be tough and dry.4In a heavy skillet, heat olive oil over medium low heat. Add whole garlic cloves. Turn the garlic cloves to color them on all sides, then when lightly browned, press them into the oil; as they brown, remove them.5As soon as the oil is hot, add the meatballs to the skillet, leaving about 1½ inches between them so that they can be easily turned. Turn them often using a spatula or large spoon so that they don't stick. Make sure there is enough oil in the pan (about ½ inch). You don't need extra virgin olive oil6When the meatballs are browned well on all sides, remove from the pan and drain on paper towels. Then add the next batch to the pan and continue until all are cooked.7Add the pasta to the water now boiling in your pot and cook until al dente. This should take about 12 minutes.8Add pepper flakes, garlic and finely chopped onion in the same oil you used to cook the meatballs. Sauté 5–7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.9Toss hot, drained pasta with a few ladles of the sauce. Turn meatballs in remaining sauce.10Place pasta on dinner plates. Top with meatballs, sauce and extra grated cheese.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
