SERVES 4 TO 6
The shaped meatballs can be covered with plastic wrap and refrigerated for several hours ahead of serving time; fry the meatballs and make the sauce at the last minute. If you don’t have buttermilk, you can substitute 6 tablespoons of plain yogurt thinned with 2 tablespoons of milk.
MEATBALLS |
|
2 |
slices high-quality white sandwich bread, crusts removed and bread torn into small pieces |
½ |
cup buttermilk (see note) |
¾ |
pound 85 percent lean ground beef |
¼ |
pound ground pork |
¼ |
cup grated Parmesan cheese |
2 |
tablespoons minced fresh parsley leaves |
1 |
large egg yolk |
1 |
medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon) |
¾ |
teaspoon table salt |
⅛ |
teaspoon ground black pepper |
Vegetable oil, for pan-frying |
|
TOMATO SAUCE AND PASTA |
|
2 |
tablespoons extra-virgin olive oil |
1 |
medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon) |
1 |
(28-ounce) can crushed tomatoes |
1 |
tablespoon minced fresh basil leaves |
Table salt and ground black pepper |
|
1 |
pound spaghetti |
Grated Parmesan cheese, for serving |
|
1. FOR THE MEATBALLS: Mash the bread and buttermilk to a smooth paste in a large bowl. Let stand for 10 minutes.
2. Add the beef, pork, cheese, parsley, egg yolk, garlic, salt, and pepper to the mashed bread; stir gently until uniform. Gently form into 1½-inch round meatballs (about 14 meatballs). (When forming the meatballs use a light touch; if you compact the meatballs too much, they can become dense and hard.)
3. Pour the vegetable oil into a 12-inch skillet until it measures a depth of ¼ inch. Heat over medium-high heat until shimmering. Add the meatballs in a single layer and cook until nicely browned on all sides, about 10 minutes. Transfer the meatballs to a paper towel–lined plate and discard the oil left in the skillet.
4. FOR THE SAUCE: Add the olive oil and garlic to the skillet and cook over medium heat, scraping up any browned bits, until fragrant, about 30 seconds. Add the tomatoes with their juice, bring to a simmer, and cook until the sauce thickens, about 10 minutes. Stir in the basil and season with salt and pepper to taste. Add the meatballs and simmer, turning them occasionally, until heated through, about 5 minutes.
5. Meanwhile, bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and the pasta to the boiling water and cook, stirring often, until al dente. Reserve ½ cup of the cooking water then drain the pasta and return it to the pot. Stir in several large spoonfuls of the tomato sauce (without meatballs) over the pasta and toss to coat. Adjust the consistency of the sauce with the reserved pasta cooking water as needed. Serve immediately, topping individual bowls with more tomato sauce and several meatballs and passing the Parmesan separately.