Spaghetti and meatballs, who doesn’t love them? I seriously could eat spaghetti every day I think and never get tired of it! My mom is the same way, so while staying with my parents for a week I decided to cook this to try it out.
Typical of Cooks Illustrated, it has some pretty strange ingredients, not normal for meatballs. But I’ve learned that no matter how strange, trust them because their recipes are fabulous! This makes a TON of spaghetti and meatballs, so unless you’re cooking for a lot of people, I highly suggest cutting the recipe AT LEAST in half. I wasn’t very impressed with the sauce, I much prefer the flavors of my regular spaghetti sauce, but these meatballs were out of this world! I will definitely be using the recipe for them and pairing them with my regular sauce (making the sauce meatless, of course) from now on. Here’s the recipe for the meatballs:
Meatballs for Spaghetti
Recipe slightly adapted from: Cooks Illustrated, December 2010 Issue
2 1/4 cups panko bread crumbs
1.5 cups buttermilk
3 large eggs, lightly beaten
2 lbs ground beef
1 lb. ground pork
6 oz. bacon, chopped fine
3 oz Parmesan cheese, grated
6 tbsp minced fresh parsley leaves
3 medium garlic cloves, minced
1.5 tsp powdered gelatin, dissolved in 3 tbsp cold water
1.5 tsp salt
1/2 tsp black pepper
Preheat oven to 450.
Combine the panko bread crumbs and the buttermilk in a large bowl and let it sit for about ten minutes, mushing every now and then with a fork until it is smooth.
Add the rest of the ingredients, mixing with hands until completely combined. Form 2-inch meatballs and place on wire racks that have been sprayed with nonstick spray, placed over baking sheets. You will end up with about 40 meatballs (this is why I said cut the recipe down!!).
Bake about 30 minutes until browned and cooked through. Once done, add to your favorite sauce and simmer about an hour to let the good meaty flavor enhance your sauce.