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A comforting family favorite featuring incredibly tender, juicy meatballs made from a blend of beef and Italian sausage, slow-simmered in a rich homemade marinara sauce and served over perfectly cooked spaghetti.
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Make a panade with bread and water, then mix with meats, egg, cheese, and seasonings. → Form into balls, dredge in flour, and sear in a pot until browned. → Prepare the marinara sauce with onions, garlic, and crushed tomatoes in the same pot. → Simmer the meatballs in the sauce for 30 minutes while boiling the spaghetti. → Toss the pasta with the sauce and meatballs, garnish, and serve.
Make a panade with bread and water, then mix with meats, egg, cheese, and seasonings. → Form into balls, dredge in flour, and sear in a pot until browned. → Prepare the marinara sauce with onions, garlic, and crushed tomatoes in the same pot. → Simmer the meatballs in the sauce for 30 minutes while boiling the spaghetti. → Toss the pasta with the sauce and meatballs, garnish, and serve.
A comforting family favorite featuring incredibly tender, juicy meatballs made from a blend of beef and Italian sausage, slow-simmered in a rich homemade marinara sauce and served over perfectly cooked spaghetti.
Prepare the panade by dicing 3 slices of white bread (crusts removed) and soaking them in 2/3 cup of cold water for 5 minutes.
Mash the soaked bread with a fork until it forms a paste.
In a large bowl, combine the bread paste, ground beef, Italian sausage, 1 egg, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp pepper, and 1/4 cup grated parmesan cheese.
Mix the meatball ingredients by hand until just combined; do not overmix.
Form the mixture into approximately 22 meatballs (about 1.5 inches each). A trigger-release ice cream scoop helps with sizing.
Using a panade (bread soaked in water) is the secret to soft, tender meatballs.
A mix of beef and Italian sausage provides more depth of flavor than beef alone.
Dredging meatballs in flour before searing helps them brown better and thickens the sauce slightly.
Do not overmix the meat, as this can lead to tough meatballs.
Simmering the meatballs in the sauce ensures they are cooked through and stay juicy while flavoring the sauce.
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