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1
For the meatballs: Combine bread and buttermilk in small bowl, mashing occasionally with fork, until 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 14 meatballs.
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4
(Compacting them can make the meatballs dense and hard.
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5
Can be placed on large plate, covered loosely with plastic wrap, and refrigerated for several hours.
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6
).
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7
Bring 4 quarts of water to boil in large pot for cooking pasta.
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8
Meanwhile, heat 1/4 -inch vegetable oil over medium-high heat in 10- or 11-inch saute pan.
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9
When edge of meatball dipped in oil sizzles, add meatballs in single layer.
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10
Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking.
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11
Transfer browned meatballs to paper towel--lined plate; set aside.
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12
Repeat, if necessary, with remaining meatballs.
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13
For the sauce, discard oil in pan, leaving behind any browned bits.
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14
Add olive oil along with garlic; saute, scraping up any browned bits, just until garlic is golden, about 30 seconds.
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15
Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes.
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16
Stir in basil; add salt and pepper to taste.
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17
Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes.
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18
Keep warm over low flame.
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19
Meanwhile, add 1 tablespoon salt and pasta to boiling water.
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20
Cook until al dente, drain, and return to pot.
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21
Ladle several large spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated.
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22
Divide pasta among individual bowls and top each with a little more tomato sauce and 2 to 3 meatballs.
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23
Serve immediately with grated cheese passed separately.
