Nonna’s Spaghetti and Meatballs

Name: Spaghetti and Meatballs with Vinny R’s Italian Seasoning
Prep time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 2 slices crustless white bread, cut into ½-inch cubes (about 2 cups); ½ cup whole milk; 1 medium yellow onion, minced; 4 medium cloves garlic, minced or finely grated; ⅓ cup grated Parmesan cheese; One 4-ounce container diced pancetta (or bacon); 2 large eggs + 1 egg yolk; ⅓ cup chopped fresh parsley; 2 teaspoons kosher salt; 2 tablespoons Vinny R’s Italian seasoning; 1 pound ground beef; ½ pound ground pork; 3 tablespoons extra-virgin olive oil; Two 28-ounce cans of crushed tomatoes, preferably San Marzano; 2 pounds spaghetti (see note for smaller batch); Kosher salt; ¼ cup grated Parmigiano-Reggiano, plus more for sprinkling

Two kinds of ground meat, pancetta (or bacon) and Vinny R’s Italian Seasoning create the most flavorful meatballs around. Using a standing mixture helps create a more cohesive meatball that holds together during cooking, but you can also use a food processor or your hands. We keep the tomato sauce simple, because the meatballs infuse it with so much flavor. You’ll get the sweetest, brightest tomato flavor from San Marzano tomatoes.

Spaghetti and Meatballs with Vinny R’s Italian Seasoning

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Servings

Prep Time

25 minutes

Cook Time

60-70 minutes

Don’t buy coarsely ground meat; fine or medium-grind meat yields the best meatball texture. Pro Tip: running your hands under cold water before shaping the meatballs will prevent the mixture from sticking.

This batch serves up to 8 people–for a smaller yield, use half of the meatball mixture (see note) with one pound of pasta, and enjoy the leftovers (meatball sub, anyone?).

Image of Spaghetti and Meatballs with Vinny R’s Italian Seasoning

Ingredients

2 slices crustless white bread, cut into ½-inch cubes (about 2 cups)
½ cup whole milk
1 medium yellow onion, minced
4 medium cloves garlic, minced or finely grated
⅓ cup grated Parmesan cheese
One 4-ounce container diced pancetta (or bacon)
2 large eggs + 1 egg yolk
⅓ cup chopped fresh parsley
2 teaspoons kosher salt
2 tablespoons Vinny R’s Italian seasoning
1 pound ground beef
½ pound ground pork
3 tablespoons extra-virgin olive oil
Two 28-ounce cans of crushed tomatoes, preferably San Marzano

To finish

2 pounds spaghetti (see note for smaller batch)
Kosher salt
¼ cup grated Parmigiano-Reggiano, plus more for sprinkling

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Directions

In the bowl of a stand mixer fitted with a paddle attachment, combine bread with milk, tossing to coat. Let stand, tossing occasionally, until the bread is completely moist.
Add the onion, garlic, Parmesan, pancetta, egg and yolks, parsley, salt, and Vinny R’s Italian seasoning to the bread mixture. Beginning at a low speed, blend bread mixture until combined, then gradually increase speed to create an even texture. Scrape down the sides of the mixture as necessary. Add ½ of the beef and pork and beat at medium-high speed until thoroughly combined with bread mixture.
Remove bowl from stand mixer and add the remaining beef and pork. Use your hands to gently combine the mixture, just until ground beef and pork are incorporated into the other ingredients.
Line a rimmed baking sheet with parchment paper. Using clean hands, roll meatball mixture into golf ball-sized balls.
In a large enameled Dutch oven, heat olive oil over medium heat until it’s shimmering. Working in 2 batches, add the meatballs and cook, turning occasionally with a thin metal spatula (or vented fish spatula), until browned on several sides. Transfer the browned meatballs back to the parchment-lined baking sheet and repeat with remaining meatballs.
Pour the tomatoes into the Dutch oven, stirring and scraping up any browned bits. Bring to a simmer over medium-high heat. Add seared meatballs back to the pot, return sauce to a simmer, then lower heat and gently simmer for 30 minutes.
In a pot of salted, boiling water, cook spaghetti according to package directions until it’s al dente. Just before draining, reserve 1 cup of pasta water.
Stir the Parmesan into the tomato sauce; adjust consistency as desired with the pasta water. Divide spaghetti and meatballs between individual serving bowls, and serve, passing more grated cheese at the table.

Recipe Note

If you’re not feeding a crowd, spoon half the sauce and meatballs into a large skillet or sauté pan and set the remaining mixture aside to cool to room temperature, then refrigerate or freeze in an airtight container for up to 2 months.

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