====== Spaghetti & Meatballs ======
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===== Ingredients =====
  * ¼ cup olive oil
  * 5 cloves garlic, finely chopped
  * 1 tbsp. dried parsley
  * 1 tbsp. dried basil
  * 2 28-oz. cans whole peeled tomatoes in juice, crushed
  * Kosher salt and freshly ground black pepper, to taste
  * ¼ cup sugar
  * 10 oz. ground pork
  * 5 oz. ground beef chuck
  * 5 oz. ground veal
  * ⅓ cup shredded provolone
  * ⅓ cup whole-milk ricotta
  * ¼ cup finely grated parmesan
  * ¼ cup finely grated pecorino, plus more for serving
  * ¾ cup breadcrumbs
  * 3 eggs. lightly beaten
  * 1 lb. spaghetti, cooked
  * 2 tbsp. finely chopped fresh parsley, for serving
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===== Info =====
  * **Prep:** 60
  * **Cook:** 45
  * **Serves:** 8
  * [[http://www.saveur.com/article/Recipes/Di-Palos-Spaghetti-and-Meatballs|Source]]


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{{tag>pasta:spaghetti garlic tomato pork beef veal provolone ricotta parmesan bread_crumbs}}

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===== Directions =====
  - Heat 2 tbsp. oil and 3 cloves garlic in a 6-qt. saucepan over medium heat; cook until lightly browned, about 3 minutes. 
  - Add dried parsley, basil, tomatoes, salt, and pepper; cook for 60 minutes. 
  - Add sugar; cook until reduced and thick, about 20 minutes. 
  - Mix remaining garlic, pork, chuck, veal, provolone, ricotta, parmesan, pecorino, breadcrumbs, eggs, salt, and pepper in a bowl; form into eight 2 ½″ meatballs, about 6 oz. each. 
  - Heat remaining oil in a 12″ skillet over medium-high heat. Working in batches, add meatballs; cook, turning, until browned, about 10 minutes. 
  - Transfer to sauce; cook until cooked through, about 30 minutes. 
  - Serve meatballs and sauce over spaghetti; sprinkle with parsley.


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