Ina Garten's Spaghetti And Meatballs
If you're looking for a comforting and hearty meal that's perfect for family dinners or special occasions, Ina Garten's spaghetti and meatballs recipe is a must-try. This classic Italian-American dish is easy to make and packed with flavor, thanks to the combination of juicy meatballs, tangy tomato sauce, and perfectly cooked spaghetti. Whether you're a seasoned home cook or a beginner in the kitchen, this recipe is sure to impress your taste buds.
The Ingredients You'll Need
To make Ina Garten's spaghetti and meatballs, you'll need the following ingredients:
- For the meatballs:
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 pound ground beef
- 1 cup fresh white bread crumbs
- 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
- Olive oil
- For the sauce:
- 1/4 cup 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 (28-ounce) can crushed tomatoes, preferably San Marzano
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- For the pasta:
- 1 pound spaghetti, cooked according to package instructions
Make sure to have all the ingredients ready before you start cooking.
How to Make Ina Garten's Spaghetti and Meatballs
Here's a step-by-step guide on how to make Ina Garten's spaghetti and meatballs:
- 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 the ingredients with your hands.
- With a light hand, form the mixture into 2-inch meatballs.
- Place the meatballs on a sheet pan and bake for 20 minutes.
- While the meatballs are cooking, heat the olive oil in a large (12-inch) skillet.
- Add the onion and sauté over medium heat 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.
- Bring to a boil, then lower the heat and simmer for 10 minutes.
- Add the meatballs to the sauce and simmer for 5 minutes.
- Serve hot over cooked spaghetti.
That's it! Your delicious spaghetti and meatballs is ready to serve.
Tips and Tricks for Making the Perfect Spaghetti and Meatballs
Here are some tips and tricks to help you make the perfect spaghetti and meatballs:
- Use a combination of ground meats for maximum flavor. Ina Garten's recipe calls for equal parts ground veal, pork, and beef.
- Make sure to use fresh bread crumbs for the meatballs. You can easily make them by pulsing stale bread in a food processor.
- Don't overwork the meat mixture when forming the meatballs. Use a light hand to avoid tough and dense meatballs.
- Bake the meatballs in the oven before adding them to the sauce. This ensures that they're cooked through and evenly browned.
- Use San Marzano tomatoes for the sauce if possible. They have a sweeter and less acidic flavor than other canned tomatoes, which makes for a better sauce.
- Let the sauce simmer for at least 10 minutes to allow the flavors to meld together.
- Don't overcook the pasta. Follow the package instructions and make sure to taste it for doneness before draining.
- Garnish the finished dish with additional Parmesan cheese and chopped parsley for extra flavor.
Conclusion
Ina Garten's spaghetti and meatballs is a classic Italian-American dish that's perfect for any occasion. With its juicy meatballs, tangy tomato sauce, and perfectly cooked pasta, it's sure to become a family favorite. Follow these tips and tricks to make the perfect spaghetti and meatballs every time. Buon appetito!