Not a usual feature for us but I found an interesting meatball technique and had to try it. It had buttermilk and gelatin in the mix so I had to figure this out. The result, after roasting the meatballs then braising them in the sauce for a few hours was amazing. Tender and perfectly cooked and the sauce could not have been easier. Definitely on my go to list.
Classic Spaghetti and Meatballs for a crowd
We didn't have a crowd so I adjusted this accordingly. Recipe is from Cooks Illustrated.
2 1/4 c panko
1 1/2 cups buttermilk
3 large beaten eggs
2 pounds 85% lean ground beef
1 pound ground pork
6 oz prosciutto chopped fine
3 oz grated Parmesan
6 T chopped parsley leaves
3 medium garlic cloves minced
1 1/2 t gelatin dissolved in 3 T water
Salt and pepper
3 T olive oil
1 1/2 cups grated onion from 2 or 3 onions
6 medium garlic cloves minced
1/2 t red pepper flakes
1 t oregano
1 28 oz tomato puree (instead of 6 cups of tomato juice called for originally)
3 28 oz crushed tomatoes
6 T dry white wine
Salt and pepper
I added more dried herbs and cut the recipe down to one can crushed tomatoes.
1/2 c minced basil
Adjust sauce with sugar and salt and pepper.
For the meatballs:
Place wire rack over foiled lined baking sheet and spray with cooking spray. Preheat oven to 450. Combine bread crumbs and milk for ten minutes until smooth paste forms.
Add eggs, beef, pork, and rest of ingredients. Mix gently with hands till well combined. Use large scoop to create 2 inch meatballs and space apart on rack. Roast 30 minutes turning halfway through.
Make the sauce while they are baking.
Heat the olive oil and add the onions stirring occasionally till golden 8 minutes, then add the garlic, red pepper and herbs cooking till fragrant about 30 seconds. Add the tomato products, wine salt and pepper. Bring to a boil then reduce and simmer about 15 minutes. Add meatballs to pot cover and bake in oven 1 hour at 300 degrees till sauce is reduced and meatballs have firmed up. Serve over cooked pasta.