real life test kitchen: traditional spaghetti and meatballs

It’s not often that I look at a cover of Gourmet magazine and think, I can make that. I need to make that. Now. But this spaghetti and meatballs recipe did just that. Mine didn’t turn out quite as stunning as the cover bowl, but hey it was close. What makes this recipe more traditional than others is that it asks for three types of meat — beef, pork and veal. I couldn’t find ground veal — and am not a fan anyhow — so I doubled the beef instead. (I also cut the whole recipe in half — and it still coulda fed six people!). Instead of breadcrumbs, you soak day old bread in milk, squeezing out excess, and then mix that in with the meat along with cheese, eggs, and spices. The meatballs need to be browned in a pan first — then you add them to the sauce to finish cooking. The sauce is extremely basic — just tomatoes, onion and garlic — so the meatballs take center stage. I must admit mine did fall apart a bit, making the sauce a little more of a bolognese than I had intended. Nonetheless, they were scrumptious and amazing as leftovers the next day. Click here for recipe. — Angela M.

From our partners
Cassie

Yum! This looks so good.

Ron

Angela, if you can’t find veal or don’t want to use it, try ground turkey instead. It has the lighter texture of the veal and the lighter flavor as well.

Chad

The photo looks awesome! Your photographer rocks!;) the pasta was good too;)

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