1/2 cup milk
2 tablespoons finely chopped garlic
1/4 cup chopped fresh Italian parsley
1/2cup Italian bread crumbs (see link)
2 eggs
2 cups freshly grated Pecorino Romano cheese
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon black pepper
2/3 pound lean ground beef
2/3 pound ground veal
2/3 pound ground pork
2 tablespoons olive oil
Spaghetti and Sauce:
3 quarts water
3 cups tomato sauce (see link)
1/2 cup canned beef broth, preferably low-sodium, or beef stock (see link)
1 teaspoon salt
1/2 teaspoon black pepper
1 pound spaghetti, rigatoni, or ziti
2 tablespoons chopped fresh parsley


1. For the meatballs: Mix all of the ingredients except the meats and the olive oil in a large bowl. Add the meats and, with your hands, work until everything is thoroughly combined. Shape the mixture into oval meatballs, using 2 tablespoons for each ball. This will make about 34 meatballs.
2. Heat the olive oil in a large saute pan over high heat until sizzling, about 2 minutes. Brown the meatballs, in batches, for 2-3 minutes on each side. Don’t crowd the meatballs in the pan. Transfer each cooked batch to paper towels or a brown paper bag to drain.
3. For the spaghetti and sauce: Bring the water to a boil in a large pot. Drain the olive oil from the meatball pan and add the tomato sauce, beef broth or stock, salt, and pepper, and stir well. Add the meatballs and bring to a boil. Reduce the heat to medium and simmer for 15 minutes.
4. Add the pasta to the boiling water and cook until just tender. Drain, and return to the pot. Add half the sauce from the meatball pan and toss. Transfer the pasta to a large serving bowl or platter and top with the meatballs and the remaining sauce. Sprinkle with chopped parsley and serve.

Nick Stellino combines ground veal, pork, and beef to give his meatballs flavor; milk makes them tender.

Nick Stellino’s Spaghetti and Meatballs
Categories :
Tags :