Meatballs fell apart and lacked flavor. Made the sauce that went with it and felt 1/2 cup of wine was too much
Classic Spaghetti and Meatballs
The few minutes it takes to prepare our Quick Marinara Sauce makes it worth your while. The meatballs themselves are light and tender due to the milk-softened breadcrumbs and egg yolk. (Using whole eggs can result in meatballs that are a bit rubbery in texture.)
- 1/4 cup fine, dry breadcrumbs
- 1/2 cup milk
- 1 pound lean ground sirloin (or a combination of sirloin and pork)
- 2 tablespoons minced fresh oregano, divided
- 1/2 cup freshly grated Parmesan or pecorino Romano cheese, plus more for serving
- 1 cup onion, finely minced
- 2 garlic cloves, minced
- 3 tablespoons minced fresh flat-leaf parsley
- 1 large egg yolk
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- Olive oil
- 1/2 cup dry red wine
- Quick Marinara Sauce
- 1/4 teaspoon red pepper flakes, if desired
- 3 tablespoons minced fresh basil
- 1 pound dried pasta, cooked according to package directions
- 1. Combine breadcrumbs and milk in a small bowl, and let soak 10 minutes. Combine ground sirloin, 1 tablespoon oregano, 1/2 cup grated cheese, and next 6 ingredients in another bowl. Stir in breadcrumb mixture, and form into 1 1/2-inch meatballs.
- 2. Fill a 12-inch skillet or wide saucepan 1/4 inch deep with olive oil, and heat over medium-high heat. Add meatballs, and cook about 7 minutes or until browned on all sides. Transfer to a plate with a slotted spoon.
- 3. Pour off fat from pan; add wine to pan, and simmer 1 minute. Stir in Quick Marinara Sauce, remaining 1 tablespoon oregano, and red pepper flakes, if desired. Bring to a boil; add meatballs, and simmer 5 minutes. Stir in basil.
- 4. Add drained cooked pasta, meatballs, and sauce to pot, and toss to combine. Serve with additional grated cheese.
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