Target: 6 × 4 inches · landscape

Beef and Pork Meatballs with Spaghetti

75 min · 6 servings

Ingredients

□ 1 lb ground beef

□ 1/2 lb ground pork

□ 1 cup fresh breadcrumbs

□ 1/2 cup whole milk

□ 2 large eggs

□ 3/4 cup grated Parmesan

□ 1/4 cup chopped parsley

□ 2 tsp kosher salt, divided, plus pasta water

□ 1 tsp black pepper

□ 3 tbsp extra-virgin olive oil, divided

□ 1 large yellow onion, finely diced

□ 6 garlic cloves, thinly sliced

□ 2 (28 oz) cans crushed tomatoes

□ 1 lb spaghetti

1. Soak crumbs in milk, then fold in meat, eggs, Parmesan, parsley, salt, and pepper. Shape 18 loose 2-inch meatballs.

2. Brown meatballs. Soften onion and garlic in the pot, then simmer crushed tomatoes for 10 minutes.

3. Simmer meatballs in sauce to 160 F. Boil spaghetti al dente, toss with sauce, and serve with meatballs and Parmesan.

Cook’s note: Fold the meat mixture only until combined; overmixing makes meatballs firm.