Spaghetti and Meatballs
I like a mixture of beef and pork for meatballs, but you can use all of one or the other if you prefer. If you do use all beef, try this: moisten the bread crumbs in milk for a minute or two before adding them to the meatball mixture. It’s not traditional, but it will help with the somewhat drier texture of beef. You can use a spoon or spatula to mix the meatballs, but I like to use my hands. I think it’s the most efficient way, and I can feel the texture of what I’m mixing. The mix of vegetable and olive oils gives you a higher smoking point for the oil with the benefit of the flavor of olive oil. The reason for flouring and browning the meatballs is to add flavor and to seal them so they hold together in the sauce, not to cook them all the way through—they will finish cooking in the sauce.
