Sobre esta receta

Un clásico italiano-americano atemporal y reconfortante: albóndigas tiernas y jugosas cocidas a fuego lento en una salsa de tomate rica y con ajo, servidas sobre espaguetis perfectamente cocidos. Esta receta bien probada logra el equilibrio perfecto entre una cena de entre semana simple y un plato espectacular de fin de semana. El secreto está en la panada (migas de pan remojadas en leche) que mantiene las albóndigas increíblemente húmedas, y una salsa cocida a fuego lento que llena tu cocina con un aroma increíble.

Instrucciones

1. 1

   Preheat your oven to ![425°F]. Line a large rimmed baking sheet with aluminum foil and lightly grease it with cooking spray or a drizzle of olive oil.

2. 2

   In a large mixing bowl, combine the breadcrumbs and milk. Stir and let sit for 2 minutes until the breadcrumbs have absorbed the milk — this is your panade, and it's the key to juicy meatballs.

3. 3

   Add the ground beef, ground pork, eggs, Parmesan cheese, garlic, flat-leaf parsley, kosher salt, black pepper, and oregano to the bowl. Using your hands (don't overwork it), mix everything together just until combined — stop as soon as you don't see streaks of egg or clumps of breadcrumbs.

4. 4

   Roll the mixture into meatballs about 1.5 inches in diameter (roughly the size of a golf ball). You should get about 20–24 meatballs. Place them evenly spaced on the prepared baking sheet.

5. 5

   Bake for 15–18 minutes, until the meatballs are browned on the outside and cooked through (%[internal temperature of 165°F]). They don't need to be turned. Set aside — they'll finish cooking in the sauce.

6. 6

   While the meatballs bake, heat the olive oil in a large, deep skillet or wide pot over ^[medium heat]. Add the diced yellow onion and cook, stirring occasionally, for 6–8 minutes until softened and translucent.

7. 7

   Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant. Be careful not to let it brown.

8. 8

   Pour in both cans of crushed tomatoes. Add the dried basil, oregano, granulated sugar (if using), red pepper flakes (if using), and kosher salt. Stir well to combine. Bring to a gentle simmer.

9. 9

   Gently nestle the baked meatballs into the sauce. Reduce heat to ^[low], partially cover, and simmer for 20–25 minutes, stirring occasionally, until the sauce has thickened and the meatballs are tender and infused with flavor. Stir in the torn fresh basil leaves at the end.

10. 10

    About 15 minutes before serving, bring a large pot of water to a boil. Add the kosher salt, then the spaghetti. Cook according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup of pasta water before draining, then drain the pasta.

11. 11

    Add the drained spaghetti directly to the skillet with the sauce and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce and help it cling to the noodles.

12. 12

    Divide the spaghetti among bowls and top with 3–4 meatballs per serving. Spoon extra sauce over the top. Garnish generously with freshly grated Parmesan cheese and a sprinkle of fresh flat-leaf parsley. Serve immediately.