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Spaghetti and Meatballs recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.
New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 5/23/2001 : Recipe for Spaghetti and Meatballs
"Spaghetti and Meatballs"
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1 1/2 cups torn crustless Italian bread
1/4 cup milk
1 1/2 pounds beef chuck
2 eggs
1/3 cup chopped fresh parsley
3 tablespoons grated Parmesan cheese
4 garlic cloves, minced
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil
1/2 cup chopped onion
1 (28 ounce) can Italian crushed tomatoes in puree
1/2 cup dry red wine
1/2 cup water
1 pound spaghetti
1 teaspoon oregano
In a large bowl, combine bread and milk. Let stand 5 minutes to soften bread. Add ground chuck, eggs, 3 tablespoons parsley, Parmesan cheese, half the garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Blend to mix well. Form into 2 inch meatballs. In a large skillet, heat 2 tablespoons olive oil. Add meatballs and cook over medium high heat, turning, until browned, about 5 minutes. Remove with a slotted spoon and drain on paper towels. In a large Dutch oven, heat the remaining 2 tablespoons olive oil over medium heat. Add onion and cook 2 to 3 minutes, or until softened. Add remaining garlic and cook 1 minute longer. Add tomatoes, wine, water, and remaining salt and pepper. Bring to a simmer and add meat balls. Cover, reduce heat to low, and simmer 45 minutes. Meanwhile, cook spaghetti in a large pot of boiling salted water 10 to 12 minutes, or until tender but still firm; drain. Pour pasta into a warmed large bowl. Add oregano and remaining parsley to sauce and pour, with meatballs, over top. Toss together. Serves 6 o 8.
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