SPAGHETTI CON POLPETTE
(SPAGHETTI WITH MEATBALLS)
MEATBALLS
8 oz. (250 g) ground veal
8 oz. (250 g) ground pork
3 eggs
2 cups (500 mL) bread crumbs
3 garlic cloves, minced
Salt and pepper to taste
½ cup (125 mL) vegetable oil
2 cups (500 mL) grated Parmesan cheese
19 oz. (540 mL) canned tomatoes
1 onion, chopped
1 medium green pepper, chopped
½ cup (125 mL) chopped parsley
1 lb (500 g) spaghetti
INSTRUCTIONS
- Combine the veal, pork, eggs, bread
crumbs, garlic, Parmesan cheese, salt, and pepper in a large bowl. Make 1"
(2.5 cm) round balls.
- In a large skillet, heat oil on high but
not to the smoking point. The oil must
be hot or the meatballs will stick. Cook
until the meatballs are brown on all
sides, about 15 minutes.
- Remove some of the excess oil and add
the onion, peppers, and parsley. Cook
until the onion and peppers are soft;
add the tomatoes and juice. Simmer
over low heat for 1 hour.
- In a large pot of boiling, salted water,
cook the spaghetti for 7 to 8 minutes,
until al dente. Place the cooked
spaghetti in bowls and add the
meatballs and sauce.
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