Meatballs for Spaghetti with Simple Tomato Sauce

from James Beard’s American Cookery

submitted by Michael Dewees

preparation time: 45 minutes overall

makes 40 or so 1-inch meatballs

For the sauce

1 garlic clove, finely minced

1 small yellow onion, finely chopped

3 tablespoons olive oil or butter

 ½ #2 can Italian plum tomatoes

1½ teaspoons salt

1 teaspoon dried basil

½ teaspoon crushed red pepper

4 tablespoons tomato paste (or more to taste)

Sauté the garlic and onion in the oil for 3 to 4 minutes or until they are just wilted. Add tomatoes and seasonings, bring to a boil, and cook briskly 10 more minutes, stirring occasionally. Add the tomato paste, simmer 5 minutes longer, taste for seasoning, set aside.

For the meatballs

2 pounds ground beef

1 pound ground pork

2 teaspoons salt

⅓ cup grated Parmesan cheese

1 teaspoon freshly ground pepper

1 teaspoon dried or chopped fresh basil

½ teaspoon thyme

3 to 6 garlic cloves, chopped

¾ cup bread crumbs

¼ cup small golden (sultana) raisins

¼ cup pine nuts

3 tablespoons chopped parsley

3 eggs

½ teaspoon crushed red peppers
¼ cup olive oil

Blend all ingredients well and roll firmly into balls about 1½ inches in diameter. Heat olive oil in a large heavy skillet and sauté the meatballs. Roll them around well by shaking the pan to keep their shape. When they are nicely browned on all sides, drop them into Simple Tomato Sauce or any tomato meat sauce and simmer 20 minutes before serving with pasta and sauce and large amounts of freshly grated Parmesan, Romano or Asiago cheese.

You can mix the meatball ingredients in a 4.5 (or larger) quart stand mixer.  In a pinch, you can substitute the simple sauce with a jarred sauce and add your own seasonings.  These meatballs are wonderful as an appetizer as well.