Neapolitan Meatballs and Spaghetti
Neapolitan Meatballs and Spaghetti
An Italian dinner out inspired a dinner in
Adapted from Milk Street, January - February 2020 Issue
The other night, we went to Bertolucci’s in South San Francisco for dinner. Ken wanted to eat the spaghetti and meatballs, but in an effort to have him try something that is more complicated to cook, I told him that I’d make it at home. So what does he order? Chicken. Oh well.
Luckily for me, the latest issue of Milk Street arrived, with the cover recipe being Neapolitan meatballs. Here’s my version of it.
Makes: 10 large meatballs in sauce
Ingredients:
4 Tbsp. extra virgin olive oil, divided
1 large yellow onion, finely chopped
Kosher salt and freshly ground black pepper
8 garlic cloves, finely minced or grated on a microplane
1-½ tsp. red chili flakes
2-½ cups panko breadcrumbs
1-¼ cups water
3 oz. pecorino Romano cheese, finely grated, plus more for serving
1 large egg, plus1 large egg yolk, whisked together
1-½ lb. 85% lean ground beef
2 large jars of your favorite marinara sauce (I used Rao’s)
2 Tbsp. fish sauce
Hot cooked spaghetti for serving
Method:
Preheat your oven to 475 F degrees, with the rack in the upper-middle position. Line a rimmed baking sheet with a piece of lightly oiled parchment. Do not skip this otherwise, you’ll have to scrub your baking sheet clean (and the meatballs will be stuck to it).
In a large dutch oven, over medium-high, heat 2 Tbsp. of the oil until it shimmers. Add the onion and ½ tsp. salt, stirring until softened (about 5-7 minutes). Stir in the garlic and red pepper flakes and cook for an additional 30 seconds. Remove from heat and allow to cool. Remove half of the onion/garlic mixture to a large mixing bowl.
In a separate bowl, combine the panko and water. Allow to sit for 5 minutes before mashing with your hands into a smooth paste. Combine with the onion/garlic mixture reserved in the bowl. Add in the cheese, eggs, the remaining oil and 2 tsp. freshly ground black pepper. Add in the ground beef and mix with your hands until throughly combined.
Using a ½-cup dry measuring cup, scoop out 10 portions of the mixture and form into balls. Place onto the prepared baking sheet, spacing them evenly apart. To firm them up, refrigerate uncovered for 15-20 minutes.
Bake the meatballs in the preheated oven for about 20 minutes, until lightly browned. Cool on a wire rack for about 10 minutes.
While the meatballs are cooking, empty the jars of prepared marinara sauce into the dutch oven with the other half of the onion-garlic mixture. Over medium-low heat, stir until simmering, about 7-10 minutes. Add in the fish sauce and ½ tsp. black pepper. Taste and season with additional salt and pepper, if necessary.
Carefully transfer the meatballs into the simmering sauce and continue to cook for an additional 5-7 minutes, until the meatballs have reheated. Remove from heat, cover the pot and allow to rest for 5 minutes.
Serve over freshly cooked spaghetti with additional grated cheese.