Spaghetti and Meatballs

With 3 kinds of meat, these balls might just be the most flavorful and juicy in all the land.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make the marinara sauce: Heat the olive oil in a large dutch oven over medium. Add the garlic and onion and cook until translucent and fragrant, about 5 minutes. Stir in the tomato paste and continue to cook until the color deepens into a dark red and raw, “tinny” taste disappears, about 5 minutes. Pour in the tomato puree, sugar, and bay leaves and season with salt and pepper. Bring to a boil, then reduce the heat to maintain a simmer. Cook for 1 hour, then keep warm.

Step 2

Meanwhile, make the meatballs: In a large bowl and using your hands, tear the white bread into small pieces. Pour the milk over and mix to form a wet bread crumb. Add the meats, cheeses, breadcrumbs, olive oil, chile flakes, pepper, salt, and eggs. Work mixture with your hands until evenly combined.

Step 3

Rub a few drops of canola oil into the palm of your hands, then form a golf ball-sized ball from the meat mixture. Place on a parchment paper-lined baking sheet. Repeat with remaining meat mixture, reapplying more canola oil to your hands as needed to avoid sticking.

Step 4

Heat about 2 tablespoons olive oil a large skillet over high. Working in batches, sear the meatballs until deep brown on all sides, about 3 minutes. Remove the balls from pan and immediately place into pot of simmering marinara sauce until cooked through, about 1 hour.

Step 5

To serve, bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, about 9 minutes. Drain, the transfer the spaghetti to a large serving platter. Top with the meatballs and marinara sauce and garnish with parsley and grated parmesan cheese.

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