Spaghetti and Meatballs for a Crowd

Indulge in the delicious and hearty flavors of these incredibly tender meatballs, bathing in a rich and full-bodied tomato gravy. This recipe is a culinary triumph, delivering a delectable meal in just 90 minutes. Our secret to achieving the ultimate meatballs lies in a blend of ground chuck and ground pork, enhanced with the savory goodness of prosciutto. To ensure succulence and plumpness, we incorporated gelatin and a panade of panko soaked in buttermilk. The meatballs are first roasted in the oven and then braised in the sauce, allowing the flavors to meld perfectly while providing ample time to prepare the delightful sauce. Swapping some crushed tomatoes for tomato juice ensures that the sauce maintains the perfect consistency. This flavorful sauce, combined with the tender meatballs, results in a culinary delight that will satisfy your cravings and leave you wanting more. This recipe is perfect for any occasion, and you’ll need a 6-quart Dutch oven and a 12-quart stockpot to craft this scrumptious feast.

INGREDIENTS: MEATBALLS

• 2¼ cups panko bread crumbs
• 1½ cups buttermilk
• 1½ teaspoons unflavored gelatin
• 3 tablespoons water
• 3 large eggs, lightly beaten
• 2 pounds 85 percent lean ground beef
• 1 pound ground pork
• 6 ounces thinly sliced prosciutto, chopped fine
• 3 ounces Parmesan cheese, grated (1½ cups)
• 6 tablespoons minced fresh parsley
• 3 garlic cloves, minced
• Salt and pepper

SAUCE AND PASTA

• 3 tablespoons extra-virgin olive oil
• 1½ cups grated onion
• 6 garlic cloves, minced
• ½ teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 6 cups tomato juice
• 3 (28-ounce) cans of crushed tomatoes
• 6 tablespoons dry white wine
• Salt and pepper
• 3 pounds spaghetti
• Sugar
• ½ cup chopped fresh basil
• 3 tablespoons minced fresh parsley
• Grated Parmesan cheese

PREPARATIONS:

1. FOR THE MEATBALLS: Spray two wire racks with vegetable oil spray and set them in aluminum foil-lined rimmed baking sheets. Adjust the oven racks to lower-middle and upper-middle positions and preheat the oven to 450 degrees Fahrenheit. Combine panko and buttermilk in a large bowl and let it sit, mashing occasionally with a fork, until a smooth paste forms, approximately 10 minutes. Sprinkle gelatin over water and let it sit until the gelatin softens about 5 minutes.
2. Gently mix the gelatin mixture, eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, 1½ teaspoons salt, and ½ teaspoon pepper into the breadcrumb mixture until thoroughly combined. Lightly shape the mixture into 40 meatballs, about ¼ cup each, and place them on the prepared wire racks, spaced evenly apart. Roast until browned, about 30 minutes, switching and rotating the baking sheets halfway through the roasting time.
3. FOR THE SAUCE AND PASTA: Meanwhile, heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the grated onion and cook until softened and lightly browned, approximately 6 to 8 minutes. Stir in garlic, red pepper flakes, and oregano, and cook until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, and 1½ teaspoons salt, then simmer until slightly thickened, around 15 minutes.
4. Gently add the meatballs to the sauce. Reduce the oven temperature to 300 degrees Fahrenheit. Cover the pot, place it in the oven, and cook until the meatballs are firm, and the sauce has thickened, about 1 hour.
5. Bring 10 quarts of water to a boil in a 12-quart pot. Add the spaghetti and 2 tablespoons of salt, then cook, stirring often, until al dente. Reserve ½ cup of cooking water, then drain the pasta and return it to the pot. Season the sauce with salt, pepper, and sugar to taste, then stir in basil and parsley. Toss the pasta with 1½ cups of sauce until lightly coated, adding the reserved cooking water as needed to adjust consistency. Serve the pasta with the meatballs, the remaining sauce, and grated Parmesan cheese.

YIELD: 8 servings

SPECIAL INSTRUCTIONS:

• You can substitute 1 cup of plain yogurt mixed with ½ cup of milk for the buttermilk.

TIPS:

• Make sure to prepare the panade with panko and buttermilk for moist and tender meatballs.
• Roasting the meatballs first before braising them in the sauce enhances the overall flavor and texture.
• Swapping some crushed tomatoes for tomato juice prevents the sauce from over-reducing.

This recipe for incredibly tender meatballs in a flavorful tomato gravy is a testament to the art of culinary efficiency. In just 90 minutes, you can savor the rich and robust flavors of this hearty Italian-American dish. The secret to achieving these outstanding meatballs lies in the combination of ground chuck and ground pork, elevated by the addition of savory prosciutto. Creating a panade of panko soaked in buttermilk ensures the meatballs remain moist and tender, while gelatin adds an extra touch of plumpness.

The cooking process of these meatballs is cleverly designed to achieve optimal taste and texture. By first roasting the meatballs in the oven, the flavors are intensified, and the surface develops a delightful caramelized crust. Subsequently, braising them in the flavorful tomato sauce allows the meatballs to cook through perfectly, infusing them with the rich essence of the gravy.

The tomato sauce itself is a symphony of taste, featuring grated onion, garlic, red pepper flakes, dried oregano, tomato juice, crushed tomatoes, and dry white wine. This combination of ingredients creates a full-bodied sauce that complements the meatballs beautifully. The addition of sugar helps balance the acidity of the tomatoes, ensuring a harmonious and well-rounded taste.

This recipe demonstrates the efficiency of using a 6-quart Dutch oven and a 12-quart stockpot, allowing for ample space to prepare the delicious sauce and cook the pasta to perfection. The resulting meal is a comforting and indulgent experience that brings joy to the table and leaves guests delighted.

Whether you’re entertaining a crowd or preparing a weeknight dinner, this recipe is a delightful choice that delivers impressive flavors in a relatively short amount of time. The 90-minute cooking process allows you to spend more time enjoying the company of your loved ones and less time in the kitchen.

In conclusion, these incredibly tender meatballs in a flavorful tomato gravy are a culinary triumph that captures the essence of Italian-American comfort food. The careful selection of ingredients, streamlined cooking process, and clever use of techniques come together to create a dish that is both satisfying and impressive. As you savor each bite of the tender meatballs, bathed in the luscious tomato gravy, you’ll appreciate the culinary ingenuity that brings this recipe to life.