Serves 4 to 6
I am known for my meatballs, which I learned to make as a boy. I was taught that frying the meatballs helps them retain their juiciness.
8 slices white bread
2 pounds ground beef (80% lean)
4 large eggs, lightly beaten
¾ cup grated Pecorino Romano cheese
4 to 6 garlic cloves, minced
½ cup chopped fresh parsley
½ cup seasoned Italian bread crumbs
½ cup light olive oil
1 pound spaghetti
1 recipe Marinara Sauce (here), warmed
Wet the bread with warm water and squeeze until the bread becomes a paste the consistency of mashed potatoes.
In a large mixing bowl, mix the bread, beef, eggs, Pecorino Romano, garlic, and parsley by hand. When the ingredients are well combined, add the seasoned bread crumbs slowly until the mixture holds together. (Use more bread crumbs if necessary.)
Form the mixture into balls 2 inches in diameter.
Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer. Cook, turning occasionally, until the meatballs are cooked through and evenly browned, about 10 to 15 minutes.
Meanwhile, put a large pot of salted water on the stove to boil. Cook the spaghetti according to the package instructions until al dente, then drain.
Transfer the spaghetti to a large serving dish and top with the meatballs and sauce.