Spaghetti & Meat Balls

This Spaghetti & Meatballs is built the way a great red-sauce Sunday dinner should be: deeply savory, richly tomatoey, and unapologetically comforting. The meatballs are intentionally tender and juicy—thanks to a buttermilk panade and a little gelatin—then roasted for browning before finishing in the sauce so everything tastes like it belongs together. It’s a big-batch, make-ahead-friendly classic that feels special on a weeknight and even better the next day.

Ingredients

Meatballs

• 6 oz bread crumbs
• 1½ cups buttermilk
• 1 pkg (+/- ½ tbsp) powdered gelatin, bloomed in ¼ cup water
• 3 eggs, slightly beaten
• 1+ tbsp garlic, minced
• ⅓ cup (packed) fresh parsley leaves, finely chopped
• ½ tbsp table salt
• ½ tsp pepper
• 3 oz Parmesan cheese, grated
• 6 oz prosciutto, finely chopped
• 2 lbs ground beef
• 1 lb ground pork

Sauce

• 2 tbsp olive oil
• 1 cup (8-oz) onion, chopped
• 5 cloves garlic, minced
• 1 can (28-oz) crushed tomatoes
• 1 can (15-oz) tomato sauce
• 1 can (6-oz) tomato paste
• 1½ cups chicken broth
• ½ cup dry white wine (optional)
• 1 tbsp fish sauce
• 2 tsp dried basil
• 2 tsp dried parsley
• 1 tsp dried oregano
• ½ tsp dried ground fennel
• ¼ tsp dried thyme leaves
• 2 whole cloves, crushed
• 2 bay leaves
• ½ tsp fresh ground pepper
• 1 tsp table salt

• 1–2 lbs dry spaghetti

Directions

Prepare the Oven and Pans

Preheat oven to 450ºF with cooking racks mid-top and mid-bottom of oven.

Place foil and wire racks in 2 half sheet pans; spray racks with cooking spray.

Make the Meatballs

Combine bread crumbs and buttermilk and stir to completely combine. Soak bread crumbs to fully hydrate, about 10 minutes, then mash into a paste.

Bloom gelatin in ¼ cup cold water for 8–10 minutes.

Place bread crumb mixture into a mixing bowl. Mix in bloomed gelatin, followed by all remaining ingredients except beef and pork; mix well to combine.

Place meats in a large mixing bowl; pour egg/bread crumb mixture over meat and mix gently by hand until thoroughly combined.

Portion and form into individual balls, about 3-oz each (29–30 meatballs). If necessary, refrigerate to firm.

Place meatballs on the greased racks and bake for about 30 minutes, rotating trays and tray locations after 20 minutes.

Make the Sauce

In a Dutch oven over medium heat, heat olive oil until shimmering; add onion and garlic and sauté until onion is translucent and tender.

Stir in crushed tomatoes, tomato sauce, tomato paste, chicken broth, wine (optional), and fish sauce; add remaining herbs, spices, and seasonings.

Bring to a simmer, then reduce heat to low and simmer covered for 15 minutes.

Braise the Meatballs in the Sauce

After removing cooked meatballs from oven, lower oven temperature to 300ºF.

Add meatballs to sauce; cover with lid and place in oven for 1 hour.

Remove and discard bay leaves before serving.

Cook the Pasta and Serve

Prepare spaghetti as directed; drain, retaining some of the pasta water in a separate bowl.

Add pasta back to the cooking pot along with a small amount of pasta water and about ¼ cup sauce; toss until pasta is coated.

Serve pasta topped with meatballs, additional sauce, and grated Parmesan.

Notes

Preparation

• Fish sauce can be replaced by 4–6 anchovy filets, finely minced.

Serving Suggestions

• Optional finish: garnish bowls with a light chiffonade of fresh basil and/or a sprinkle of fresh parsley for extra brightness.

Variations

• Parmesan can be swapped for a mixture of Parmesan and Romano cheeses.

Make-Ahead & Storage

• Can be made a day in advance and reheated.
• Add ¾ cup water over mixture and reheat covered at 325ºF.