Empty My Fridge
The BEST Spaghetti and Meatballs Recipe | Chef Jean-Pierre
Ingredients
- Bread4 slices
- Sun dried tomato · roughly chopped2 tbsp
- Parsley · chopped6 tbsp
- Extra virgin olive oil3 tbsp
- Onion · chopped1–2 + 1 cup
- Ground beef1 lb
- Sausage · ground1 lb
- Breadcrumb2 cups
- Garlic · chopped2 tbsp
- Parmesan cheese · grated½ cups
- Egg1
- Salt1 tsp
- Black pepper½ tsp
- Buttermilk¼ cups
- Thyme · chopped1 tbsp
- Tomato · peeled2 ¼ cups + 3 cans
- Basil¾ leaves
Instructions
- Make the breadcrumbs: chop all the breadcrumb ingredients in a food processor until well blended.
- Sauté the onion until light golden brown and set aside half of it for the sauce.
- In a large bowl, mix the meatball ingredients until just blended, without overmixing.
- Shape the meatballs as shown in the video, then refrigerate them for at least 30 minutes so they hold their shape.
- Heat about 2 tablespoons olive oil in a sauté pan. Add the meatballs in batches and roll them until golden brown on all sides.
- Add the meatballs to the sauce and simmer slowly for about 45 minutes to 1 hour.
- Make the marinara: heat olive oil in a Dutch oven or large pot, then add the onion.
- Add all the other marinara ingredients as shown in the video.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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GarlicOnionEggCheeseTomatoParmesan cheeseBreadBreadcrumb
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