Directions: |
Directions:For the Meatballs:
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in bowl. Combine lightly with a fork. Using your hands, form the mixture into 2 inch meatballs you will have 14-16.
Pour equal amounts of vegetable oil and olive oil into a large skillet to about 1/4 inch deep. Heat the oil. Very carefully, in batches, place the meatballs into the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. About 10 minutes per batch. Remove the meatballs and place on a plate covered with paper towels. Don't discard the oil.
For the Sauce:
Heat the Olive oil in the same pan you cooked the meatballs in. Add the onion and saute over medium heat until translucent. about 5-10 minutes. Add the garlic and cook for 1 more minutes. Add the wine and cook on high heat, scraping up all the brown bits in the bottom of the pan, until almost all of the liquid evaporates. (around 3 minutes) Stir in the tomatoes, parsley, salt and pepper.
Return the meatballs to the sauce, cover and simmer on the lowest heat for 25-30 minutes until the meatballs are cooked through. Serve hot on cooked spaghetti.
Alternate directions if time allows: Once sauce is prepared add pork on the bone to the sauce mixture (pork chops or ribs) cook for 3-4 hours. Also can ad cubed Italian Sausage. It adds flavor to the sauce. |
This recipe for Art's Spaghetti and Meatballs, by 