Spaghetti and Meatballs
The meatballs for our version of this Italian classic, made from a combination of ground pork and turkey, are tender and flavorful. As they simmer, they soak up the flavors of the sauce. If you have time, chill the meatballs for about 30 minutes before cooking them; this will help them keep their shape and make them easier to handle.
- Total Time:
- Servings: 4
Source: Everyday Food, April 2004
- 1 large egg
- Coarse salt and ground pepper
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 1/2 cup plain dried breadcrumbs
- 3/4 cup finely grated Parmesan cheese, plus more for serving
- 8 ounces ground pork
- 8 ounces ground dark-meat turkey
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1 can (28 ounces) crushed tomatoes
- 3/4 pound spaghetti
In a large bowl, whisk together egg, 1/4 cup water, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in half the onion and half the garlic. Add breadcrumbs, cheese, pork, turkey, and 1/2 teaspoon Italian seasoning. Mix gently. Form into 16 balls.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the meatballs; brown on all sides, 4 to 6 minutes. Transfer to a plate with a slotted spoon. Cook remaining meatballs in remaining tablespoon oil; remove meatballs.
Add remaining onion; cook over medium-low until soft, about 5 minutes. Add remaining garlic and 1/2 teaspoon Italian seasoning; cook 30 seconds. Season with salt and pepper. Stir in tomatoes and 3/4 cup water. Return meatballs; cover, and simmer until cooked through, about 20 minutes. Remove meatballs.
Meanwhile, in a large pot of boiling salted water, cook spaghetti according to package direction until al dente. Drain; return to pot. Toss with sauce; serve meatballs on top, sprinkled with more cheese.