Meatballs in Smooth Tomato Sauce
NOTE: We found
that a combination of beef and pork delivers the best flavor. The
pork adds an extra dimension to the meatballs but all chuck may be
used if you prefer. As for binders, we found that fresh sliced
bread, with the crusts trimmed, creates moister, richer, creamier
meatballs than dried bread crumbs. Buttermilk adds a subtle tang
and is our preferred liquid to soften the torn
bread.
To dress spaghetti or other long, thin shape, ladle several large spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and several meatballs. Serve immediately with grated cheese passed separately.
Meatballs
2 slices white sandwich bread (crusts discarded), torn into small pieces
1/2 cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons sweet milk
1 pound ground meat (preferably 3/4 pound ground chuck and 1/4 pound ground pork)
1/4 cup freshly grated Parmesan cheese
2 tablespoons finely minced fresh parsley leaves
1 large egg yolk
1 teaspoon finely minced garlic
3/4 teaspoon salt
Ground black pepper
About 11/4 cups vegetable oil for pan-frying
Smooth Tomato Sauce
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1 28-ounce can crushed tomatoes
1 tablespoon minced fresh basil leaves
Salt and ground black pepper
INSTRUCTIONS:
1. Combine bread and buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes.
2. Meanwhile, place ground meat, cheese, parsley, egg yolk, garlic, salt, and pepper to taste in medium bowl. Add bread-milk mixture and combine until evenly mixed (see figure 29). Shape 3 tablespoons of mixture into 11/2-inch round meatball. (When forming meatballs use a fairly light touch. If you compact the meatballs too much, they can become dense and hard.) You should be able to form about 14 meatballs. (Meatballs may be placed on large plate, covered loosely with plastic wrap, and refrigerated for several hours.)
3. Pour vegetable oil into 10- or 11-inch sauté pan to depth of 1/4 inch. Turn flame to medium-high heat. After several minutes, test oil with edge of meatball. When oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes (see figure 30). Regulate heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to plate lined with paper towels and set aside.
4. Discard oil in pan but leave behind any browned bits. Add olive oil for tomato sauce along with garlic and sauté, scraping up any browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil and salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Adjust seasonings and serve.