MrAvantbyirkoz: Pan-frying (as opposed to broiling, which dries out the meatballs) is the best way to brown the meatballs, an important tip is to wait till the oil is quite hot before first adding the meatballs to the pan.


MrAvantbyirkoz: Sauce, of course, is an important part of a good dish of spaghetti and meatballs. My sauce is thick and smooth and can be made with fresh or canned crushed tomatoes (I recommend Progresso or Muir Glen), garlic, and basil. To capture flavor, cook the sauce in the same pan you used to fry the meatballs.


MrAvantbyirkoz: This streamlined recipe can be on the table in under an hour.
MrAvantbyirkoz: Meatballs
2 slices white sandwich bread (crusts discarded), torn into small cubes
1/2 cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons sweet milk
3/4 pound ground chuck mixed with 1/4 pound ground pork or 1 pound ground chuck
1/4 cup freshly grated Parmesan cheese
2 tablespoons minced fresh parsley leaves
1 large egg yolk
1 small garlic clove, minced (1 teaspoon)
3/4 teaspoon salt
Ground black pepper
Vegetable oil for pan-frying (about 1 1/4 cups)


MrAvantbyirkoz: Simple Tomato Sauce
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1 can (28 ounces) crushed tomatoes
1 tablespoon minced fresh basil leaves
Salt and ground black pepper


PinkMoosePearl: cut and pasted
MrAvantbyirkoz: 1 pound spaghetti
Freshly grated Parmesan cheese