Classic Spaghetti and Meatballs for a Crowd
INGREDIENTS
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2 1/4 cups (about 6 ounces) panko bread crumbs
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1 1/2 cups buttermilk (see note)
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3 large eggs, lightly beaten
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2 pounds 85 percent lean ground beef
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1 pound ground pork
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6 ounces thinly sliced prosciutto, chopped fine
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3 ounces Parmesan cheese, grated (about 1 1/2 cups)
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6 tablespoons minced fresh parsley leaves
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3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
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1 1/2 teaspoons powdered gelatin, dissolved in 3 tablespoons cold water
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Table salt and ground black pepper
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Sauce
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3 tablespoons extra-virgin olive oil
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1 1/2 cups grated onion from 1 to 2 onions (see note)
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6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
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1/2 teaspoon red pepper flakes
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1 teaspoon dried oregano
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6 cups tomato juice (bottled)
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3 (28-ounce) cans crushed tomatoes
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6 tablespoons dry white wine
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Table salt and ground black pepper
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3 pounds spaghetti
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1/2 cup minced fresh basil leaves
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3 tablespoons minced fresh parsley leaves
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Granulated sugar
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Parmesan cheese, grated, for serving
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Instructions
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1. FOR THE MEATBALLS: Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionall
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2. Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 11/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Using hands, gently mix until thoroughly combined. Lightly form about ¼ cup mixture into 2-inch r
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3. Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through.
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4. FOR THE SAUCE: While meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic, red pepper flakes, and orega
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5. Remove meatballs from oven and lower oven temperature to 300 degrees. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour.
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6. Meanwhile, bring 10 quarts water to boil in 12-quart pot. Add pasta and 2 tablespoons salt to boiling water; cook until al dente. Drain pasta and return it to cooking pot.
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7. TO SERVE: Stir basil and parsley into sauce and adjust seasoning with sugar, salt, and pepper. Toss pasta with 1½ cups sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce, and grated Parmesan separately.
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Shopping
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Key Ingredients for Tender, Flavorful Meatballs
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PANKO
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Absorbent Japanese bread crumbs hold on to meat juices.
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PROSCUITTO
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Bits of glutamate-rich prosciutto boost meatiness.
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PARMESAN
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Also packed with glutamates, Parmesan builds savor.
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BUTTERMILK
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Tangy buttermilk lends more flavor than regular milk.
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GELATIN
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Gelatin helps the meatballs plump up and adds suppleness.
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Step-by-Step
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Steps to Easier, Better Meatballs
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BROWN IN OVEN
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Roasting meatballs is far easier than messy, time-consuming batch-frying. Elevating the meatballs on a wire rack allows heat to circulate underneath for even browning.
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COOK IN SAUCE
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Most meatballs are simply warmed in the sauce. Allowing them to finish cooking in it adds richness to the sauce and juiciness to the meat.
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Classic Spaghetti and Meatballs for a Crowd
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Classic Spaghetti and Meatballs for a Crowd
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Meatballs and tomato gravy are the ultimate comfort food, except when you're the cook. To cut the fuss, and still feed a crowd, we start by turning on the oven.
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