Recipe - Cooks Illustrated Meat Balls And Spaghetti

MEATBALLS
2 sl White bread (crust
discarded); cut into cubes
One half cup Buttermilk
1 pound Ground chuck
One fourth cup Parmesan cheese
2 tablespoon Parsley; minced
One fourth teaspoon Salt
Black pepper
Vegetable oil

SAUCE
2 tablespoon Olive oil
1 teaspoon Garlic; minced
28 ounce Crushed tomatoes
1 tablespoon Basil leaves; fresh
chiffonade
Salt and pepper; to taste

For the Meatballs: combine bread and buttermilk in small bowl, mashing
occasionally with a fork, until smooth paste forms, about 10 minutes.

Mix all meatball ingredients, including bread mixture and pepper to taste
in medium bowl. Lightly form 3 tablespoons of mixture into 1 One half inch round
meatballs, repeat with remaining mixture to form approximately 14
meatballs. (Compacting them can make the meatballs dense and hard. Can be
placed on a large plate, covered loosely with plastic wrap, and
refrigerated for several house.)

Heat One fourth inch vegetable oil over medium high heat in 10 or 11 inch saute
pan. When edge of meatball is dipped in the oil sizzles, add meatballs in a
single layer. Fry, turning several times, until nicely browned on all
sides, about 10 minutes, regulating heat as needed to keep oil sizzling but
not smoking. Transfer browned meatballs to paper towel lined plate; set
aside. Repeat, if necessary with remaining meatballs.

For the Sauce: Discard the oil in the pan leaving behind any browned bits.
Add olive oil along with garlic, saute, scraping up any browned bits. just
until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and
simmer gently until sauce thickens, about 10 minutes. Stir in basil; add
salt and pepper to taste. Add meatballs and simmer, turning them
occasionally, until heated through, about 5 minutes. Keep warm over low
flame.

Serve over your choice of pasta.

Recipe by: Jan/Feb 1998 issue

Posted to FOODWINE Digest by Terry Pogue tpogue@IDSONLINE.COM on Dec 17,
1997