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Tyler’s Ultimate Spaghetti & Meatballs




Source of Recipe


Tyler Florence in Redbook Magazine, April 2007


Recipe Introduction


My friend, Stephanie, made this when we visited her and Gary in April 2007. These are delicious meatballs. She made her own sauce.


List of Ingredients




4 c. your favorite marinara sauce
1/4 c. EVOO
1 small onion, chopped, about 1/3 c.
1 clove garlic, chopped
2 T. chopped fresh parsley
1/2 c. milk
2 thick slices firm white bread, crusts removed, cut into cubes (about 1 c.)
1 lb. each ground been and ground pork
1 egg
1/4 c. freshly grated Parmesan cheese, plus more for garnish
1 t. salt
1/4 t. pepper
4 oz. grated mozzarella cheese (1 c.)
1/2 c. basil leaves
1 lb. spaghetti


Recipe



Heat 2 T. of the oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and parsley and cook until the vegetables soften, about 10 minutes. Remove from heat and cool.

Pour milk over bread and let soak.

In a large bowl, combine the meats, egg, Parmesan cheese, salt, and pepper.

Squeeze excess milk out of bread; add bread to the meat mixture along with the onion mixture. Gently combine all of the ingredients. Shape the mixture into 12 balls, about
1 3/4 inch in diameter.

Preheat the oven to 350 degrees. Heat remaining 2 T. oil in same large nonstick skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 10 minutes. Transfer meatballs to 9x9 inch baking dish. Spoon 2 c. of marinara over the meatballs. Sprinkle with mozzarella and half of the basil leaves. Bake 30 minutes.

Meanwhile, cook pasta according to package directions, reserving some of the cooking liquid. Drain pasta and toss with the remaining 2 c. sauce, adding cooking liquid if necessary. Spoon meatballs over pasta; garnish with the remaining basil leave and Parmesan cheese.

Serves 6.