Spaghetti And Meatballs

Ingredients

• 1 cup breadcrumbs
• 0.75 cup whole milk
• 16 ounces ground beef
• 16 ounces ground pork
• 2 large eggs – lightly beaten
• 0.75 cup parmesan cheese – finely grated
• 0.5 cup flat-leaf parsley – finely chopped
• 2 tsp kosher salt
• 1 tsp black pepper – freshly ground
• 3 tbsp olive oil
• 1 medium onion – finely chopped
• 4 cloves garlic – thinly sliced
• 56 ounces canned whole peeled tomatoes – crushed by hand as adding
• 8 leaves fresh basil – torn
• 6 quarts water – for boiling pasta
• 2 tbsp fine sea salt – for pasta water
• 16 ounces spaghetti

Instructions

1. In a large bowl, combine the breadcrumbs and whole milk; let soak until fully hydrated, 5 minutes.
2. Add the ground beef, ground pork, eggs, parmesan cheese, flat-leaf parsley, kosher salt, and black pepper to the bowl; mix gently with your hands until evenly combined, 1–2 minutes. Form 1.5-inch meatballs (about 24) and chill to firm up, 15 minutes.
3. Heat the olive oil in a wide heavy pot over medium-high heat until shimmering, about 2 minutes. Brown the meatballs in batches, turning to color all sides, 6–8 minutes per batch; transfer to a plate.
4. Add the onion to the same pot and cook, stirring, until translucent and lightly golden, 5–7 minutes. Stir in the garlic until fragrant, 30–60 seconds. Crush the canned whole peeled tomatoes by hand as you add them and bring to a gentle simmer, scraping up any browned bits.
5. Return the meatballs and any juices to the pot, submerge in the sauce, and simmer gently, partially covered, until cooked through (165°F) and the sauce thickens, 30–35 minutes. Stir in the basil during the last 5 minutes.
6. Near the end of simmering, bring the water to a boil in a large pot over high heat, about 10 minutes. Stir in the fine sea salt and add the spaghetti; cook until al dente per package timing, 9–11 minutes, then drain.
7. Toss the drained spaghetti with 2–3 ladles of the sauce until glossy, 30 seconds. Serve the pasta topped with meatballs and additional sauce immediately.