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1
For the meatballs: Combine bread and buttermilk in small bowl, mashing occasionally with fork, until a smooth paste forms, about 10 minutes.
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2
Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl.
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3
Lightly form 3 tablespoons of mixture into 1 1/2-inch round meatballs; repeat with remaining mixture to form approximately 18 meatballs.
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4
(Compacting them can make the meatballs dense and hard so roll them lightly.
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5
At this point, they can be placed on a large plate, covered loosely with plastic wrap, and refrigerated for several hours if you choose to make them ahead.)
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6
Bring 4 quarts of water to boil in large pot for cooking pasta.
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7
Meanwhile, heat oven to 400 degrees (F).
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8
Cover a jelly roll pan or other deep cookie sheet (you need sides) with heavy duty aluminum foil.
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9
Then place a cookie cooling rack or other small opening rack on top of the foil in the jelly roll pan and place meatballs on the rack.
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10
A standard cooling rack should easily fit 24 meatballs if youve increased this recipe.
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11
Bake for 20-25 minutes (longer if you made your meatballs ahead and refrigerated them) or until meatballs are slightly browned and have reached an internal temperature of 160 degrees.
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12
While the meatballs are cooking, start your sauce.
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13
Over medium heat, warm olive oil, garlic, basil, oregano and pepper, just until mixture is fragrant, about a minute.
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14
Add tomatoes, bring to a gentle boil, and simmer gently until sauce thickens, about 10 minutes.
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15
Adjust seasonings to taste.
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16
Add cooked meatballs and simmer, until spaghetti noodles are done.
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17
Keep warm over low flame.
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18
Meanwhile, add pasta to boiling water.
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19
Cook until al dente, drain, and return to pot.
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20
Ladle several large spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated.
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21
Divide pasta among individual bowls and top each with a little more tomato sauce and 3 meatballs.
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22
Serve immediately with grated cheese passed separately.
