Spaghetti and Meatballs Recipe | Epicurious

r_6e8f89ea-189f-4823-952a-d123dd7c77fa

Source: Maggie Ruggiero/Epicurious

Spaghetti and Meatballs Recipe | Epicurious

r_6e8f89ea-189f-4823-952a-d123dd7c77fa

Source: Maggie Ruggiero/Epicurious

Ingredients

Yields: 12 to 16 servings (12 Servings)

168 oz Canned Whole Tomatoes In Juice (preferably San Marzano) 4762.8g
Regular Parmesan Cheese
½ cup Extra-virgin Olive Oil 108g
6 cloves Garlic , Finely Chopped 18g
2 medium Onions, Finely Chopped 220g
¼ cup Extra-virgin Olive Oil 54g
10 cloves Garlic , Finely Chopped 30g
3 cups Torn Day-old Italian Bread
3 cups Whole Milk 732g
6 large Eggs 300g
2 cups Grated Parmigiano-reggiano (1/4 Pound)
⅓ cup Finely Chopped Flat-leaf Parsley 19.8g
¼ cup Finely Chopped Oregano Or 1 Teaspoon Dried, Crumbled
1 tbsp Grated Lemon Zest 6g
1½ lb Ground Veal 680.4g
1½ lb Ground Pork 680.4g
1½ lb Ground Beef (not Lean) 680.4g
1 cup Olive Or Vegetable Oil 218g
2 lb Dried Spaghetti 907.2g
Equipment A 12-to 16-quart Nonreactive Heavy Pot Or 2 Smaller Nonreactive Pots A 6-to 8-quart Pasta Pot With A Pasta/steamer Insert For Cooking Spaghetti In 2 Batches.

Ingredient list may appear altered from original.
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Cuisine: Italian, Mediterranean, Western European, American, North American
Meal/Course: Dinner, Small Plate
Occasion: Potluck,
Method: Simmering
Tips: Kid-Friendly/Family