Recipe(tried): Spaghetti and Meatballs with Frank's Marinara Sauce

I have now made this recipe twice. The first time I made it, I used a good quality, store bought marinara sauce (Rao's). Yesterday, I decided to try Frank's Marinara Sauce. Instead of Italian plum tomatoes, or San Marzano tomatoes, I used what I had, that being Hunt's whole tomatoes. DH and I both thought it was very good. When I make this again, I would use less oil in the sauce - maybe half the amount called for or 1/4 cup. Be forewarned that these meatballs are huge. I can only eat 1 1/2 or 2, while DH eats 2 or 3.

I served it with salad and Rachel Ray's Garlic Bread which I previously posted.

While this takes a bit of time to make, it freezes well. It's a good recipe to put together on the weekend when one has a little extra time. Then, when you feel like having it again, you can just pull it out of your freezer:-)

SPAGHETTI AND MEATBALLS
Source: Fine Cooking
Serves four to six.Yields twelve beautiful meatballs.

"If you can't buy the ground meats individually, use 1 1/2 pounds of meatloaf mix, which is often available in super-markets."

Frank's Marinara Sauce (recipe below)
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1 tablespoon kosher salt (or to taste)
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced, plus 1 clove garlic, lightly smashed
2 large eggs, lightly beaten
1 cup finely grated imported Locatelli Romano or Parmigiano Reggiano (or half and half); more for serving
1 1/2 cups plain dry breadcrumbs, preferably 4C brand
1 tablespoon chopped fresh flat-leaf parsley
1 cup olive oil or vegetable oil; more as needed
1 pound dried spaghetti
1/4 cup chopped fresh basil

Start making the marinara sauce. While it's simmering, make the meatballs.

Break up the ground meat into a large bowl. Sprinkle on the salt, pepper, minced garlic, eggs, grated cheese, breadcrumbs, 1-1/2 cups water, and parsley. Mix with your hands until everything is nicely distributed, but don't overmix. Shape into twelve meatballs by gently scooping up a handful of meat and rolling it into a nice even ball; each meatball should weigh about 4 ounces and be about 2-1/2 inches in diameter.

In a 10-inch nonstick skillet, heat the olive oil and the lightly smashed garlic clove over medium heat. (If your skillet is larger than 10 inches, you'll need to add more oil; there should be enough to come about halfway up the sides of the meatballs.) When the garlic is lightly browned, the oil should be hot enough to start frying. (Remove the garlic from the oil once it becomes fully browned.) Gently set six of the meatballs in the oil and fry until they're lightly browned on the bottom half, 5 to 6 minutes. Carefully turn them over using a slotted spatula and brown the other side. Drain the meatballs on a few paper towels to soak up excess oil. Fry the remaining six meatballs the same way.

When the marinara has finished its initial simmer and you've seasoned it, add the meatballs to the simmering sauce and cover the pot. Simmer them together for 30 minutes to let the sauce permeate the meatballs and the meat flavor infuse the sauce.

Meanwhile, bring a large pot of salted water to a boil. When the meatballs and sauce have been simmering for about 20 minutes, add the spaghetti to the boiling water and boil until it's just about al dente.

When the spaghetti is done, drain it and return it to the pot it was cooked in. Add the chopped fresh basil and a couple of ladlefuls of the marinara sauce to the spaghetti. Put the pot over high heat and, with a wooden spoon or tongs, constantly toss the pasta until each piece is coated with sauce, about 1 minute. Transfer to serving bowls and ladle more sauce over the spaghetti, along with two to three meatballs (or transfer the meatballs to a serving platter and set it on the table). Serve with grated cheese.

FRANK'S MARINARA SAUCE
Yields about 7 cups

3 cans (28 ounces each) Italian plum tomatoes, whole or crushed (I like San Marzano)
1/2 cup olive oil
6 cloves garlic, lightly smashed
1 tablespoon (coarse) kosher salt; more as needed (or to taste)
1/4 cup chopped fresh basil
1 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano

If you're using whole tomatoes, put them in a large bowl and crush them with your hands. Discard any cores.

In a 7-quart or larger saucepot, heat the oil on medium heat. Add the garlic and saut until lightly golden brown, about 2 minutes. Add the tomatoes and salt. Bring to a boil, reduce the heat, and simmer, stirring occasionally, for 45 minutes to 1 hour; the sauce will reduce and thicken slightly but shouldn't get too thick. Stir in the basil, pepper, and oregano. Taste and add more salt as needed.

Proceed with the spaghetti and meatballs recipe, or let cool and refrigerate for up to four days.