Ingredients: |
Ingredients: 2 slices white sandwich bread, crust removed, torn into small pieces
1/2 cup buttermilk
1 lb. ground meat (3/4 lb. ground beef and 1/4 lb. ground pork works well)
1/4 cup fresh Parmesan cheese, finely grated
2 tbsp. fresh parsley leaves, minced
1 large egg yolk
1 tsp. fresh garlic, minced
3/4 tsp. salt
ground black pepper
1 cup vegetable oil for frying
spaghetti noodles
Sauce:
2 tbsp. extra-virgin olive oil
1 tsp. fresh garlic, minced
28 oz. can crushed tomatoes
1 tbsp. fresh basil leaves, minced
salt and pepper
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Directions: |
Directions:Combine the white bread and buttermilk in a small bowl and let sit for 15 minutes. Mash occasionally with a fork until a paste is formed. In another bowl, place ground meat, egg yolk, garlic, salt and pepper to taste. Add bread mixture to meat until well-combined. Form into 1 1/2-inch loosely packed meatballs. Makes about 14. Heat vegetable oil in a large frying pan. Once oil begins to sizzle, carefully add the meatballs. Gently turn several times until lightly browned all over. Transfer meatballs to a plate lined with paper towels. Discard oil from pan, but leave browned bits of meat in the pan. Start boiling the water for the spaghetti noodles. Sauce: Heat 2 tablespoons of olive oil in the frying pan that meatballs were cooked in. Sauté garlic in the oil until lightly golden. Add crushed tomatoes, bring to a simmer and cook until sauce thickens. Stir in basil, salt and pepper to taste. Add meatballs. Turn occasionally until well heated, at least 5 minutes. Serve meatballs over the spaghetti. |
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