Spaghetti and Meatballs

Ingredients 0/17

• 1 lb ground beef
• 1/2 lb ground pork
• 2 slices white bread, crusts removed
• 1/3 cup whole milk
• 1 egg
• 1/2 cup grated Parmesan, plus more for serving
• 3 garlic cloves, minced (divided)
• 1/4 cup chopped fresh parsley
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 small onion, finely chopped
• 2 cans (28 oz each) crushed tomatoes
• 1 tsp dried oregano
• Pinch of red pepper flakes
• 1 lb spaghetti
• Fresh basil leaves

Instructions

1. Tear the bread into a large bowl and pour the milk over it. Let soak 5 minutes, then mash into a paste.
2. Add the beef, pork, egg, Parmesan, 1 minced garlic clove, parsley, salt, and pepper. Mix gently with your hands until just combined. Roll into 18 meatballs (about 2 inches).
3. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown the meatballs in batches, 2 minutes per side. Transfer to a plate.
4. Add the remaining oil, onion, and remaining garlic to the pot. Cook 4 minutes until soft. Stir in the tomatoes, oregano, red pepper flakes, and 1 teaspoon salt.
5. Return the meatballs to the sauce. Simmer gently, partly covered, for 25 minutes, turning once, until cooked through.
6. Meanwhile, cook the spaghetti in salted boiling water until al dente. Drain, toss with a ladle of sauce, and serve topped with meatballs, more sauce, Parmesan, and basil.

Tips for success

• Wet your hands when rolling meatballs so they stay smooth and do not stick.
• Do not overmix the meat or the meatballs will be tough.
• Save a cup of pasta water to loosen the sauce if it thickens too much.