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Classic Spaghetti and Meatballs for a Crowd

Not your momma's spaghetti and meatballs

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Member Reviews ( 1 )

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Member Recipe By dax3468

Prep Time 60 min
Total Time 2 hr 0 min
Servings 8

Ingredients

: MEATBALLS

1 1/2: cups buttermilk

3: lg eggs, lightly beaten

2: lbs ground beef

1: tablespoon ground red pepper

6: oz thin sliced prosciutto

1 1/2: cups parmesan cheese

6: tbsp minced garlic

1 1/2: tsp powder gelatin dissolved in 3 tbsp cold water

: salt/pepper

2 1/4: upa panko

: SAUCE

3: tbsp olive oil

1 1/2: cups grated onion (1-2 onions)

6: med garlic cloves minced

1/2: tsp red pepper flakes

1: tsp oregano

6: cups tomato juice

3: cans (28 oz) crushed tomatoes

6: tbsp dry white wine

: salt/pepper

3: lbs spaghetti

1/2: cup minced basil

3: tbsp minced parsely

1: tsp sugar

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Directions

1 Make the meatballs: Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions, and preheat oven to 450 degrees.
2 Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until a smooth paste forms, about 10 minutes
3 Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 1½ teaspoons salt, and ½ teaspoon pepper to bread crumb mixture. Gently mix everything with your hands until thoroughly combined.
4 Spray the wire racks with nonstick cooking spray (or rub them with olive oil). Form meatballs using about 1/4 cup of meat mixture per meatball, and space the meatballs out on the racks as you form them. You should end up with about 40 meatballs.
5 Roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through.
6 Make the sauce: While the meatballs roast, heat olive oil in a LARGE Dutch oven or other pot over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes.
7 Add garlic, red pepper flakes, and oregano, and cook, stirring frequently, until fragrant, about 30 seconds.
8 Stir in tomato juice, crushed tomatoes, wine, 1½ teaspoons salt, and pepper to taste. Increase heat to medium-high, and bring to a simmer. Reduce heat to medium-low, and simmer until slightly thickened, about 15 minutes.
9 Remove meatballs from oven, and lower oven temperature to 300 degrees. Add meatballs to sauce, cover pot, and place in oven. (At this point, I separated the sauce into two different pots, added meatballs to both, and kept one on the stove. This is a good option if you don't have a big enough pot to fit everything in.)
10 Cook until meatballs are firm and sauce has thickened, about 1 hour.
11 Meanwhile, cook the pasta according to package directions. (I actually used linguine fini because I don't love the texture of spaghetti. I also recommend thin spaghetti and angel hair.)
12 Serve: Stir the basil and parsley into the sauce, and add sugar, salt, and pepper, as necessary.
13 Toss the pasta with a little bit of sauce to coat it. Top pasta with meatballs and extra sauce. Sprinkle grated Parmesan on top, if desired.