Patsy's Spaghetti and Veal Meatballs

Name: Patsy's Spaghetti and Veal Meatballs
Yield: 6 serving
Ingredients: 1 ½ pounds ground veal; ⅓ cup plain dried bread crumbs; 2 large eggs; 2 tablespoons freshly grated Pecorino Romano cheese; 1 teaspoon chopped fresh flat-leaf parsley; 1 garlic clove; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; Pinch of dried oregano; 2 cups olive oil; 1 pound Spaghetti; 4 cups tomato sauce; freshly grated Parmigiano-reggiano cheese

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5.0

87 reviews

Excellent

Servings
6
Course
Main Course

Patsy's Spaghetti and Veal Meatballs

Holly Espinosa

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Celebrate National Pasta Day with delicious Spaghetti & Veal Meatballs from the famed Patsy's Italian Restaurant in New York City!

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Ingredients

Servings

VEAL MEATBALLS

1 ½ pounds ground veal
⅓ cup plain dried bread crumbs
2 large eggs beaten
2 tablespoons freshly grated Pecorino Romano cheese
1 teaspoon chopped fresh flat-leaf parsley
1 garlic clove minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
Pinch of dried oregano

2 cups olive oil for frying
1 pound Spaghetti
4 cups tomato sauce
freshly grated Parmigiano-reggiano cheese for serving

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Instructions

To make the meatballs: Combine the veal, bread crumbs, eggs, Pecorino Romani, parsley, garlic, salt, pepper, and oregano in a large bowl. Using your hands, mix them together thoroughly. Roll into 12 meatballs and transfer to a plate.
Line a platter or baking sheet with paper towels and place near the stove. Heat the oil in a large deep skillet and heat over high heat until the oil is shimmering (350° F on a deep-frying thermometer). Working in batches, without crowding, carefully add the meatballs and fry, turning occasionally, until they are nicely browned, 4-5 minutes. Using a slotted spoon, transfer to the paper towels. Reheat the oil to shimmering before adding each batch.
Meanwhile bring a large pot of salted water to a boil over high heat.
Bring the tomato sauce to simmer in a large saucepan over medium heat. Add the meatballs and reduced the heat to medium-low. Cover the saucepan and simmer until the meatballs are cooked through, 8 to 10 minutes.
When the meatballs are added to the sauce, add the pasta to the boiling water and cook according to the package directions until al dente. Drain the spaghetti and return it to its cooking pot. Add about half of the tomato sauce and mix well. Divide the pasta and meatballs among pasta bowls and top with the remaining sauce. Serve hot with the Parmigiano-Reggiano passed on the side.