Spag & Excellent “Meatbawls”

Name: Spag & Excellent “Meatbawls”
Yield: serves: 4 to 6
Ingredients: Extra virgin olive oil; 1/4 pound pancetta, cut into 1/4-inch dice; 4 onions, cut into 1/4-inch dice; Pinch of crushed red pepper; Kosher salt; 4 cloves garlic, smashed and finely chopped; 4 28-ounce cans San Marzano tomatoes, passed through a food mill; Extra virgin olive oil; 2 onions, cut into 1/4-inch dice; Kosher salt; 2 cloves garlic, smashed and chopped; Pinch of crushed red pepper; 1/2 pound ground beef; 1/2 pound ground veal; 1/2 pound ground pork; 2 large eggs; 1 cup freshly grated Parmigiano, plus more as needed; 1/4 cup chopped fresh Italian parsley; 1 cup bread crumbs; Spaghetti or other pasta; Big fat finishing oil

December 9, 2011

I LOOOOOVE meatballs—who doesn’t? This is my interpretation of the classic Italian-American dish. What makes these meatballs special are two things: First, I cook the onions before putting them in the meatball mix. Second, I add water—this helps ensure a moist ball every time!

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