Lidia's Spaghetti and Meatballs

"This is Lidia Bastianich's recipe for spaghetti and meatballs. She is a chef on tv who makes very authentic italian food. This recipe is the next best thing to being in New York City in Little Italy."
 
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photo by oadavewhite photo by oadavewhite
photo by oadavewhite
Ready In:
2hrs 30mins
Ingredients:
21
Serves:
6
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ingredients

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directions

  • Pass the tomatoes and their liquid through a food mill fitted with the fine disc.
  • Heat 1/4 cup olive oil in a 4- to 5-quart pot over medium high heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes.
  • Pour in the tomatoes, crushed red pepper and bay leaves, and season lightly with salt and pepper.
  • Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, 30 minutes.
  • Meanwhile, crumble the pork and beef into a mixing bowl.
  • Sprinkle the bread crumbs, 1/3 cup grated cheese, the parsley, and garlic over the meat.
  • Beat the egg with 1 teaspoon salt and 1/4 teaspoon salt and 1/2 teaspoon black pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don't overmix.
  • Shape the meat mixture into 1-1/2 inch balls.
  • Dredge the meatballs in the flour until lightly but evenly coated.
  • Heat 1/4 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat.
  • Slip as many meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from overbrowning.
  • Remove the meatballs, and repeat if necessary with the remaining meatballs.
  • Add the browned meatballs to the tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes.
  • Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
  • Drain the pasta and return it to the pot. Spoon in about 2 cups of the tomato sauce, tossing well until the pasta is coated with sauce.
  • Remove from the heat and toss in 2/3 cup grated cheese. Check the seasoning, and add salt and pepper if necessary.
  • Serve the pasta in warm bowls or piled high on a large warm platter.
  • Spoon a little more of the sauce over the pasta, and pass the remaining sauce separately. Pass the meatballs family-style in a bowl, or top the bowls or platter of spaghetti with them.

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Reviews

  1. I saw her make this recipe on PBS and she used a pound of both meats not 1/2 a pound. If you increase the meat quantity the breadcrumb quantity works.
     
  2. I really like Lydia's show, but this recipe is flawed. 1 cup of breadcrumbs for 1lb of meat is far too much, it makes really gummy textured dense meatballs. Also, the addition of 2/3 cup of Parmesan made the sauce really heavy. I like to add garlic and herbs to my sauce, but that may be a personal taste thing. I would urge Lydia to revisit this recipe and maybe make some changes. Having said that, there are still many of her recipes that I am anxious to try.
     
  3. Save the pasta water, add little to sauce makes it tasty!
     
  4. read your recipe, since when does spaghetti go in meatballs ?
     
  5. This sauce is amazing! Watching Lidia make made we want to make it. Straight to the store and now my husband is moaning as he eats it! I shared also with elder neighbors during Covid Crisis. Thank you Lidia!
     
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RECIPE SUBMITTED BY

<p>I am a housewife and homeschooling mom of 4 kids. I love cooking, reading, collecting cookbooks, knitting, crocheting, sewing (still trying to figure that one out!), and shopping at estate sales and second hand stores. I also love the mountains and snow skiing. My favorite chefs to watch on tv are Nigella Lawson and Ina Garten. I wish I had Ina's kitchen (and yes, in The Hamptons!).</p>
 
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