Ingredients

The following ingredients have 6 Servings
  • 1 slice plain bread
  • ¼ cup whole milk
  • 1 large egg (, lightly beaten)
  • 1 pound ground beef (90/10%)
  • ½ pound ground pork
  • ½ cup finely grated Parmesan cheese (, divided)
  • 2 tablespoons finely minced parsley
  • 1 garlic clove (, minced)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 3 cups tomato sauce (for pasta, store-bought or homemade)
  • 1 pound dried spaghetti

Instruction

  • Preheat the oven to 350°F. Spray a rimmed baking sheet with nonstick cooking spray, or lightly oil the baking sheet. You may want to line the baking sheet with foil or parchment first.
  • Tear the bread into small pieces and place them into a large bowl. Pour the milk over the bread and use your fingers to work the bread and milk together into a paste. Mix in the egg. Add the beef and pork, half the Parmesan cheese, parsley, garlic, and salt and pepper to taste. Use your hands to combine the mixture gently but thoroughly.
  • Form the meat mixture into nice round meatballs, about 1½ inches in size and place them on the baking sheet, at least 1 inch apart. Bake the meatballs for 15 minutes, until almost cooked through. Meanwhile, bring the Tomato Sauce to a simmer in a large sized pot over medium-low heat (you will be adding the meatballs to the sauce, so allow room for that).
  • While the meatballs are baking, bring a large pot of salted water to a boil. When the water comes to a boil, just before the meatballs come out of the oven, cook the pasta for about 9 minutes, or according to package directions, until tender.
  • Once the pasta has started cooking, add the mostly-cooked meatballs to the simmering sauce and simmer for 5 more minutes, until the meatballs are cooked through. Drain the cooked pasta and transfer to a serving bowl. Pour over the meatballs and sauce.
  • Serve, or toss gently to combine well, passing the remaining Parmesan on the side for sprinkling.