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Spaghetti and Meatballs with Mark

  • Yield: Serves 6 to 8

Source: Martha Stewart Living, July/August 1998

Ingredients

  • 1/4 cup plus 2 teaspoons extra-virgin olive oil
  • 1/2 medium onion, minced
  • 2 cloves garlic, minced
  • 1/4 pound ground veal
  • 1/4 pound ground pork
  • 1/4 pound ground beef
  • 1 egg white
  • 2 egg yolks
  • 1/2 cup Parmigiano-Reggiano cheese
  • 1/4 cup dry unseasoned breadcrumbs, plus more for coating
  • Coarse salt (to taste)
  • Freshly ground pepper (to taste)
  • 1 teaspoon dried oregano
  • 1 pound dry spaghetti
  • 3 cups Mark Strausman's Tomato Sauce Mark Strausman's Tomato Sauce

Directions

  1. In a large saute pan, heat 2 teaspoons olive oil over medium heat. Add onion and garlic, and saute until translucent, 3 to 5 minutes. Place ground meats in a large mixing bowl. Remove onions from heat, and add to ground meats. Add egg white, egg yolks, Parmigiano-Reggiano, and breadcrumbs to bowl, and combine. Season with salt and pepper. Add the red-pepper flakes and oregano, and mix well to combine.

  2. Roll the ground-meat mixture into golf ball–sized meatballs. Place on a baking sheet covered with breadcrumbs, and roll. In a large skillet, heat 1/4 cup olive oil over medium heat. Add meatballs, and brown on all sides, 3 to 5 minutes. Remove meatballs from the pan, and transfer them to a baking sheet lined with paper towels. Discard remaining oil. Return meatballs to pan, and cover with 3 cups tomato sauce. Slowly simmer over medium heat, until meatballs are heated through, about 15 minutes.

  3. Bring a large pot of salted water to a boil. Add spaghetti, and cook until al dente, about 6 to 8 minutes, or according to package instructions. Drain, and add cooked spaghetti to the sauce mixture. Cook for an additional 2 minutes. Serve immediately.

Reviews (3)

  • twinkly 29 Dec, 2010

    I have been making this EVERY year for New Years Eve since I first saw the show years ago. And it is ALWAYS requested again year after year. SOO good!!

  • ddonthehill 5 Feb, 2008

    I think I might try this. I have a question -- in the Directions (1) it says add the 'red-pepper flakes' but I don't see them in the list of ingredients. I was just wondering how much?

  • Norm 5 Nov, 2007

    I love this reciep for meatballs. I can't get veal so i use groung turkey. I also add about 4 tablespoons of the sauce into the meatballs. If that makes the mixture too loose, I add some more bread crumbs. I use an ice cream scoop to make the meatballs.

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