Classic Spaghetti and Meatballs for a Crowd

From Cook's Illustrated | November/December 2010

Why this recipe works:

Roasting our meatballs on a wire rack for even browning made our recipe faster and cleaner. Adding some powdered gelatin to our meatball mix of lean ground chuck and ground pork served to plump the meatballs and lent them a soft richness. Prosciutto gave the meatballs extra meatiness, and a… read more

Roasting our meatballs on a wire rack for even browning made our recipe faster and cleaner. Adding some powdered gelatin to our meatball mix of lean ground chuck and ground pork served to plump the meatballs and lent them a soft richness. Prosciutto gave the meatballs extra meatiness, and a panade, which we made with panko, kept the meat moist and prevented it from getting tough. To create a rich, flavorful sauce, we braised the meatballs in marinara sauce for about an hour. And to make sure the sauce didn’t over-reduce, we swapped half of the crushed tomatoes in our marinara recipe for an equal portion of tomato juice.

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Serves 12

One cup of plain yogurt thinned with ½ cup milk can be substituted for the buttermilk. Grate the onion on the large holes of a box grater. The ingredients in this recipe can be reduced by two-thirds to serve 4. For instructions on how to cook the pasta in less water, see Lots of Pasta, Less Water (related).

Ingredients

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