Classic Spaghetti and Meatballs for a Crowd

Name: Classic Spaghetti and Meatballs for a Crowd
Yield: Serves 12
Ingredients: 2 1/4 cups (about 6 ounces), panko bread crumbs; 1 1/2 cups, buttermilk (see note); 3 , large eggs, lightly beaten; 2 pounds, 85 percent lean ground beef; 1 pound, ground pork; 6 ounces, thinly sliced prosciutto, chopped fine; 3 ounces, Parmesan cheese, grated (about 1 1/2 cups); 6 tablespoons, minced fresh parsley leaves; 3 , medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon); 1 1/2 teaspoons, powdered gelatin, dissolved in 3 tablespoons cold water; , Table salt and ground black pepper; 3 tablespoons, extra-virgin olive oil; 1 1/2 cups, grated onion from 1 to 2 onions (see note); 6 , medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons); 1/2 teaspoon, red pepper flakes; 1 teaspoon, dried oregano; 6 cups, tomato juice (bottled); 3 (28-ounce) cans, crushed tomatoes; 6 tablespoons, dry white wine; , Table salt and ground black pepper; 3 pounds, spaghetti; 1/2 cup, minced fresh basil leaves; 3 tablespoons, minced fresh parsley leaves; , Granulated sugar; , Parmesan cheese, grated, for serving

Main Courses
Pork
Pasta
Beef

Appears in Cook's Illustrated November/December 2010, America's Test Kitchen TV

Meatballs and tomato gravy are the ultimate comfort food, except when you’re the cook. To cut the fuss—and still feed a crowd—we start by turning on the oven.

SERVES 12

TIME 3¼ hours

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