SPAGHETTI AND MEATBALLS

SERVES 4 - 6

These are my favorite meatballs. You can form them into any size, but I prefer them not too large. If you are not going to serve them with pasta, reduce the amount of sauce. Place the browned balls and a little sauce in a baking dish and heat. The recipe can easily be halved or doubled.

INGREDIENTS

2 slices homemade-style bread

1/4 cup milk

2 pounds ground beef (I prefer ground chuck)

2 eggs

4 garlic cloves, minced

1 tablespoon dried oregano

1 teaspoon dried thyme

2 tablespoons dried parsley

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Olive oil

Tomato sauce (See Italian-Style Meat Sauce and substitute the meatballs for the other meats.)

1 pound spaghetti, percatelli, or a tubular pasta, cooked al dente

Freshly grated Parmesan and/or Romano cheese

Soak the bread slices in the milk. Squeeze out the excess juice and crumble into coarse pieces, reserving the excess milk. Mix the ground beef with the bread, milk, and next 7 ingredients. Combine very well with hands. Form into 1-inch balls. Heat a large fry pan or sauté pan over medium-high heat. Add enough olive oil to lightly coat the bottom. When hot, add meatballs and fry until browned on all sides. Place the meatballs in prepared sauce and continue to cook, partially covered over low or medium-low heat for about 60 minutes. Remove meat from sauce. Add hot pasta to sauce and toss well. Pass the meatballs and grated cheese separately.

Note: Meatballs can be made ahead, browned and frozen until needed.

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