-
1
Combine the tomatoes and their juice, butter, onions, basil, 3 of the (smashed) garlic cloves and half of the salt in a wide pot, like a deep, cast iron skillet.
-
2
Bring the mix to a simmer over medium heat, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
-
3
Here is where Bon Appetit tells us to discard the onions...But, I just cannot.
-
4
I keep all but one half and using an immersion blender, process the sauce just enough to break up any large pieces of tomato and puree all of the onion.
-
5
Season the sauce with more salt and freshly ground black pepper.
-
6
Combine the breadcrumbs and milk in small bowl; stir until the breadcrumbs are evenly moistened.
-
7
Let them stand for 10 minutes.
-
8
Meanwhile, place the beef and pork in a large bowl.
-
9
Break the meats up into small chunks.
-
10
Add the ground Parmesan, parsley, remaining half of the salt and pepper.
-
11
In a small bowl, whisk together the eggs and remaining garlic (pressed).
-
12
Add it to the meat mixture.
-
13
Using your hands, squeeze any remaining milk from the breadcrumbs and reserve it.
-
14
Add the breadcrumbs to the meat mixture.
-
15
Again, using your hands, quickly and gently mix the meat mixture just until all of the ingredients are evenly combined (do not over-mix).
-
16
Chill for at least 15 minutes up to 1 hour.
-
17
Moisten your hands with some of reserved milk from the breadcrumbs.
-
18
Roll the meat mixture between your palms into golf-ball-size balls, occasionally moistening your hands with the reserved milk as needed and arranging the meatballs in a single layer in the sauce in the pot.
-
19
Bring the sauce to a simmer, then reduce the heat to medium-low, cover, and simmer until the meatballs are cooked through, 15 to 20 minutes.
-
20
Cook the spaghetti in a large pot of boiling salted water according to package instructions for al dente, stirring occasionally.
-
21
Drain.
-
22
Using a slotted spoon, transfer the meatballs to a platter.
-
23
Add the pasta to the pot of sauce and toss to coat.
-
24
To serve, divide the pasta among 6 plates.
-
25
Top each serving with the meatballs and sprinkle with some freshly grated Parmesan!
-
26
We love to whip up a sauteed veggie medley of green and red bell peppers, portobellos, shallots, and baby spinach, and serve as an additional garnish.
-
27
From Bon Appetits 10/2010 issue.
