Ingredients

The following ingredients have 6 Servings
  • 4 slices white bread (crusts removed, torn into pieces)
  • 3/4 cup buttermilk
  • 1 1/2 pounds ground beef (88% lean)
  • 3/4 pound hot Italian sausage (removed from casings)
  • 2 ounces Parmesan cheese (finely grated (about 1/2 cup), plus more for garnish if desired)
  • 2 tablespoons minced fresh parsley leaves
  • 2 tablespoons minced garlic (about 6 cloves)
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 1 pound dried spaghetti (cooked until al dente, for serving)
  • Red Sauce (recipe here)

Instruction

  • Place the bread and buttermilk in a small bowl and set aside for 10 minutes. Mash the bread with a fork to form a paste. Place all ingredients (except olive oil) in a large bowl. Add the bread-buttermilk mixture and mix gently but thoroughly to combine (over mixing can result in tough meatballs). Form into approximately 10 large meatballs (about 1/2 cup each) and refrigerate to firm meatballs, about 15 minutes.
  • In a large nonstick skillet, heat the olive oil over medium-high heat. Add the meatballs, in batches if necessary, and cook until very well browned on all sides, 8 to 10 minutes. Transfer the browned meatballs to a large pot.