Barefoot Contessa Spaghetti And Meatballs Recipe
When it comes to classic Italian dishes, spaghetti and meatballs is one of the most popular. And no one does it quite like the Barefoot Contessa herself, Ina Garten. Her recipe for spaghetti and meatballs is a fan favorite, and for good reason. It's simple, flavorful, and always a crowd-pleaser.
Ingredients:
- 1 pound ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 cup fresh white bread crumbs (4 slices, crusts removed)
- 1/4 cup seasoned dry bread crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 cup freshly grated Parmesan cheese
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 extra-large egg, beaten
- Vegetable oil
- 1/2 cup all-purpose flour
- For the sauce:
- 1 tablespoon good olive oil
- 1 cup chopped yellow onion (1 onion)
- 1 1/2 teaspoons minced garlic
- 1/2 cup good red wine, such as Chianti
- 1 can (28 ounces) crushed tomatoes, or plum tomatoes in puree, chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound spaghetti, cooked according to package directions
- Chopped fresh parsley, for serving
- Freshly grated Parmesan cheese, for serving
Instructions:
- Preheat the oven to 400 degrees F.
- Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
- Pour enough oil into a large (12-inch) skillet to coat the bottom. Heat the oil over medium-high heat. Add the meatballs in batches and brown them well on all sides, about 5 minutes. Place the meatballs on a sheet pan and bake them for 5 to 10 minutes, or until cooked through.
- For the sauce, heat the olive oil in the same skillet over medium heat. Add the onion and saute until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 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 to 30 minutes, until the meatballs are cooked through.
- Serve hot on cooked spaghetti and pass the grated Parmesan cheese and chopped parsley.
That's it! Ina Garten's spaghetti and meatballs recipe is easy to follow and always comes out delicious. It's the perfect comfort food for a cozy night in, and it's sure to please even the pickiest eaters.
