Dorie's Meatballs and Spaghetti
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Ingredients
  • For the Sauce:
  • One 14-1/2 ounce can whole tomatoes or diced tomatoes with their juice
  • One 14-1/2 ounce can crushed tomatoes
  • 2 garlic cloves, pressed or minced
  • 1 Tablespoon sugar
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground pepper
  • For the Meatballs:
  • 1 pound ground beef, not too lean
  • ½ pound hot Italian sausage meat
  • ½ cup finely chopped onion, rinsed and patted dry
  • ¼ cup rolled oats (not instant)
  • ¼ cup chopped walnuts
  • 1 Tablespoon chopped fresh herbs, such as thyme, oregano, rosemary/and or basil (or more if you like)
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 large egg, lightly beaten
  • 2 Tablespoons olive oil, or more if needed
  • ¾ pound spaghetti
  • Grated Parmesan, for serving (optional)
  • Finely chopped fresh herbs, for serving (optional)
Instructions
  1. For the Sauce: If using whole tomatoes break them up with your hands and place in a large saucepan, or use diced tomatoes. Add all remaining sauce ingredients and stir to combine. Place over very low heat, cover, and let cook while you make the meatballs.
  2. For the Meatballs: Put all ingredients in a large bowl, except for the egg. Gently mix with your hands until evenly blended. Add the egg and mix just to combine. Form into 24 to 28 meatballs, being careful not to work the meat too much. Have a large plate ready with double-thickness of paper towels. Warm the oil in a large skillet over medium heat. Add meatballs, without crowding, and cook, turning as needed, until browned on all sides. You just want to sear the outside, not cook through. Transfer meatballs to the prepared plate to drain then drop into the sauce. Push meatballs carefully around to submerge them, then cook at the lowest possible simmer for 1 to 1-1/2 hours.
  3. When the meatballs are almost ready, cook the spaghetti following package directions; drain well. If the pot with the sauce is big enough, add the spaghetti and stir, or place pasta in a large bowl and pour over the meatballs and sauce. Finish with Parmesan and additional chopped herbs, if using. Serves 4-6.
Recipe by The Culinary Cellar at https://theculinarycellar.com/everyday-dorie-from-dorie-greenspan/