Ease of Preparation: Medium
Yield: Serves 4-6
Ingredients:
For the Meatballs
- 454g (1lb.) ground beef
- 454g (1lb.) ground pork
- 18g (1 TBSP) Kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 118mL (1/2 cup) 35% cream
- 1 packet powdered gelatin
- 4 slices white sandwich bread, crusts removed
- 4-6 anchovy filets, mashed into paste with a fork
- 10mL (2 TSP) soy sauce
- 2 eggs
- 113g (4oz.) Parmesan cheese, grated
- 4 garlic cloves, peeled and finely minced
- 5-6 sprigs thyme, leaves only, finely chopped
- 4-5 sprigs Italian parsley, leaves only, finely chopped
For the Sauce
- 2 medium white onions, peeled and finely diced
- 14g (1 TBSP) butter
- 2g (2 TSP) dried oregano
- 2g (2 TSP) red pepper flakes
- 1 650mL jar pasta sauce (your choice, or make one if you’re not as lazy as me)
- 1 28oz. can peeled Roma tomatoes
- Salt and pepper, to taste
For the Garlic Bread
- 1 loaf French or Italian bread, cut in half lengthwise
- 170g (¾ cup) butter, at room temperature
- 113g (1 cup) mayonnaise
- 226g (2 cups) shredded sharp cheddar cheese
- 113g (1 cup) shredded mozzarella cheese
- 5g (½ cup) grated Parmesan cheese
- 3 green onions, sliced
- 3 garlic cloves, minced
- 8g (1 ½ teaspoons) Italian seasoning
- 5g (¼ teaspoon) red pepper flakes
- Salt and pepper, to taste
To Serve
- As much spaghetti as you wanna eat
- Parmesan cheese, grated on a Microplane, to garnish
Method:
For the Meatballs
- In a large bowl, mix the ground beef, ground pork and salt until well combined. Leave at room temperature for 30 minutes.
- Pour the cream into a medium sized bowl. Whisk the gelatin into the cream and let bloom for 10 minutes.
- Add the bread, coating well to soak. Let the bread absorb the cream and gelatin for 10 minutes.
- Mix the soaked bread, cream, and gelatin again into a slurry (called a panade). To the meat mixture, add the anchovy paste, soy sauce, eggs, cheese, garlic, thyme, parsley and panade. Mix well, until everything is incorporated, then scoop a teaspoon-sized chunk of the mix onto a microwave safe plate. Microwave on high for 15-20 seconds and taste for seasoning, adding more salt and black pepper to taste.
- Roll the mixture out into balls of your desired size. Place the balls on a parchment-lined tray or plate, reserving about 110-115g (roughly 4oz.) for the sauce, and chill in the fridge for 1 hour.
Meanwhile, for the Sauce
- In a large Dutch oven, heat a film of canola oil over high heat. Smash the reserved meatball mix onto the bottom of the pot with a wooden spoon, allowing it to cook and form a crust, 3-4 minutes.
- Break the meat up with the wooden spoon, then add the butter and onions, reducing the heat to medium-low. Allow the onions to soften and turn translucent, about 7-10 minutes. Stir often, using a few drops of water if needed to deglaze the pan.
- Add the oregano and pepper flakes. Stir to combine, then add the sauce and tomatoes, breaking them up with a wooden spoon. Bring to a simmer, and let reduce and thicken for 1 hour.
- Taste the sauce and adjust for seasoning with salt and pepper. Hold the sauce warm over a low back burner.
Back to the Balls
- Heat a film of canola oil in a cast-iron pan over high heat. Sear the meatballs in batches, trying to get a good crust on them, 2-3 minutes per side. Don’t overcrowd the pan. If you’d rather bake them, pop the tray into a pre-heated 400°F (204.4 C) oven for 15-20 minutes.
- Whether seared or baked, place the meatballs into the warm sauce, and carefully stir to combine, so as not to break the balls.
For the Garlic Bread
- Prepare a rack under the broiler so it’s 10-15cm (4-6 in.) away from the element. Preheat the broiler. Line a sheet pan with aluminum foil. Place the bread, cut side up, on the foil.
- In a bowl, combine the butter and mayonnaise. Mix with a spatula until well combined.
- Stir in the cheddar, mozzarella, and Parmesan cheeses.
- Stir in the green onions, garlic, Italian seasoning, and red pepper flakes. Mix well. Season to taste with salt and pepper.
- Spread the mixture over the cut sides of the bread generously and evenly.
- Broil the topped bread until lightly browned and bubbly, 3-5 minutes. Stay close, as the topping can burn quickly.
- Remove from the oven and allow to cool slightly before cutting into slices or wedges with a serrated knife.
To Serve
- Heat a large pot of well-salted water over high heat. Add your desired amount of spaghetti and cook to al dente, usually about 6-7 minutes.
- Meanwhile, ladle some of the sauce into a skillet over medium heat. Leave the meatballs in the pot for easier tossing.
- Before draining the pasta, stir a large ladle or so of pasta water into the sauce. Drain the pasta, then toss with the sauce in the skillet. Ladle meatballs and additional sauce if needed into the skillet.
- Scoop the spaghetti and meatballs out onto a plate, garnishing with grated Parm and garlic bread.
- Serve immediately.