The whole family loves meatballs & spaghetti, but neither Kim nor I can make good meatballs to save our lives. So yesterday, when I was told that Kim would be making meatballs & spaghetti for dinner at Katie's request, I decided that it was time to figure out how all those yummy italian restaurants make the big, fluffy meatballs I get on heros all the time. If they can do it, so can I.
A bit of research turned up a slew of recipes, but I chose one on Chowhound that seemed workable. The trick is plenty of breadcrumbs (I sort of knew this) and lots of milk (I didn't know this one). Here's the recipe, modified slightly by me:
2 lb. Ground round
3 large eggs
1 1/2 Cup Milk
1 1/2 Cups bread rumbs
2/3 cup Romano
1/4 cup dried basil
1 tsp salt / 1 tsp pepper
What I did was add all ingredients EXCEPT the meat and made a sort of breadcrumb soup. Mix that until smooth and then add the meat and mix thoroughly. The mix will be sort of wet, but that's OK.
In a large pot (I used a big Le Creuset), I put in 2 full jars of good tomato sauce, and a can of "plain" tomato sauce (just to add volume so the meatballs get covered), and set over low heat. Roll into golf ball or slightly larger sized meatballs and drop right into warm sauce. Simmer for an hour or so and serve over spaghetti.
They were moist, light, and had tons of flavor. Kim loved them, as did I. Took a few, some of the sauce, a bit of grated mozz, and made as good a hero as I've had anywhere. Katie said they were "a bit soft" for her, but she ate them. Ellen, of course, wouldn't try them.
I'm thinking that next time I might brown them lightly and then put them in sauce. I think i'd have to simmer them longer if I did, but it might add a firmer crust. Worth a try.
