Patsy's Spaghetti and Veal Meatballs
User Reviews
5
-
Servings
6
-
Course
Main Course
Patsy's Spaghetti and Veal Meatballs
Description
Patsy's Spaghetti and Veal Meatballs combines ground veal mixed with bread crumbs, eggs, Pecorino Romano cheese, fresh parsley, garlic, and dried oregano to create flavorful meatballs. These meatballs are carefully fried in olive oil until nicely browned, developing a crisp exterior while maintaining a tender interior. After frying, the meatballs are simmered gently in tomato sauce, allowing them to absorb the sauce's acidity and meld the flavors.
The dish is traditionally served with spaghetti cooked al dente, providing a soft pasta base that balances the meatballs' richness. The final step includes grating Parmigiano-Reggiano on top, adding a nutty salty finish that complements the veal and tomato sauce.
This recipe demonstrates classic Italian techniques for meatball preparation, frying for color and texture, and finishing in sauce for depth of flavor. Using pecorino and parmesan cheeses distinctively enhances the savory layers in the dish.
Ingredients
VEAL MEATBALLS
- 1 ½ pounds veal ground
- ⅓ cup bread crumb plain, dried
- 2 egg beaten, large
- 2 tablespoons Pecorino Romano cheese freshly grated
- 1 teaspoon parsley chopped fresh flat-leaf
- 1 garlic minced, clove
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- Pinch oregano dried
- 2 cups olive oil for frying
- 1 pound spaghetti
- 4 cups tomato sauce
- Parmigiano-Reggiano cheese for serving, freshly grated
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.
User Reviews
Overall Rating
5
You'll Also Love
