Recipe of Eric Ripert Spaghetti & Meatballs

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, spaghetti & meatballs. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Spaghetti & Meatballs is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Spaghetti & Meatballs is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook spaghetti & meatballs using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Spaghetti & Meatballs:

1. Get 1/2 lb Ground Beef
2. Prepare 1/2 lb Ground Pork
3. Get 1/2 lb Ground Veal
4. Take 1 tbsp Kosher Salt
5. Get 1/2 tbsp Ground Pepper
6. Get 1 clove Garlic minced
7. Take 1 clove Garlic lightly smashed
8. Prepare 2 large Eggs lightly beaten
9. Prepare 1 cup Finely grated imported Locatelli Romano/Parmigiano Reggiano
10. Make ready 1 1/2 cup Plain dry breadcrumbs
11. Get 1 tbsp Chopped fresh flat leaf parsley
12. Prepare 1 cup Olive Oil
13. Make ready 1/4 cup Chopped fresh basil

Instructions to make Spaghetti & Meatballs:

1. Start making the marinara sauce. While it’s simmering, make the meatballs.
2. Break up the ground meat into a large bowl. Sprinkle on the salt, pepper, minced garlic, eggs, grated cheese, breadcrumbs, 1-1/2 cups water, and parsley. Mix with your hands until everything is nicely distributed, but don’t overmix. Shape into twelve meatballs by gently scooping up a handful of meat and rolling it into a nice even ball; each meatball should weigh about 4 oz. and be about 2-1/2 inches in diameter.
3. In a 10-inch nonstick skillet, heat the olive oil and the lightly smashed garlic clove over medium heat. (If your skillet is larger than 10 inches, you’ll need to add more oil; there should be enough to come about halfway up the sides of the meatballs.) When the garlic is lightly browned, the oil should be hot enough to start frying. (Remove the garlic from the oil once it becomes fully browned.) Gently set six of the meatballs in the oil and fry until they’re lightly browned on the bottom half, 5 to 6 min. Carefully turn them over using a slotted spatula and brown the other side. Drain the meatballs on a few paper towels to soak up excess oil. Fry the remaining six meatballs the same way.
4. When the marinara has finished its initial simmer and you’ve seasoned it, add the meatballs to the simmering sauce and cover the pot. Simmer them together for 30 min. to let the sauce permeate the meatballs and the meat flavor infuse the sauce.
5. Meanwhile, bring a large pot of salted water to a boil. When the meatballs and sauce have been simmering for about 20 min., add the spaghetti to the boiling water and boil until it’s just about al dente.
6. When the spaghetti is done, drain it and return it to the pot it was cooked in. Add the chopped fresh basil and a couple of ladlefuls of the marinara sauce to the spaghetti. Put the pot over high heat and, with a wooden spoon or tongs, constantly toss the pasta until each piece is coated with sauce, about 1 min. Transfer to serving bowls and ladle more sauce over the spaghetti, along with two to three meatballs (or transfer the meatballs to a serving platter and set it on the table). Serve with grated cheese.

So that’s going to wrap it up for this special food spaghetti & meatballs recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!