Meatballs:
2 1/3 cups panko bread crumbs
1½ cups buttermilk
3 large eggs, lightly beaten
2 lbs. ground beef
1 lb. ground pork
6 oz. thinly sliced prosciutto, chopped fine
3 oz. Parmesan cheese, grated (about 1 ½ cups)
6 T. minced fresh parsley leaves
4 garlic cloves, minced
1 ½ tsp. powdered gelatin, dissolved in 3 T. cold water
Salt & Pepper
Sauce:
3 T. olive oil 1 ½ cups grated onions
6 garlic cloves, minced ½ tsp. red pepper flakes
1 tsp. dried oregano
6 cups bottled tomato juice
3 (28 oz.) cans crushed tomatoes
6 T. dry white wine
½ cup minced fresh basil leaves
3 T. minced fresh parsley leaves
Sugar
Grated parmesan for serving
Directions: Meatballs: Place wire rack in 2 foil-lined rimmed baking sheets. Adjust
oven racks to lower-middle and upper-middle positions and heat oven to 450
degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing
occasionally with fork, until smooth paste forms, about 10 minutes.
Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 1 ½ tsp.
salt, and ½ tsp. pepper to bread-crumb mixture. Using hands, gently mix until
thoroughly combined. Lightly form about ¼ cup mixture into 2-inch round meatball;
repeat with remaining mixture to form approximately 40 meatballs.
Spray wire racks with non-stick cooking spray and place meatballs, evenly spaced,
on racks; roast until browned, about 30 minutes, rotating trays from front to back and
top to bottom halfway through.
Sauce: While meatballs roast, heat olive oil in large Dutch oven over medium heat
until shimmering. Add onion and cook, stirring occasionally, until softened and
golden around edges, 6 to 8 minutes. Add garlic, red pepper flakes, and oregano;
cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice,
crushed tomatoes, wine, 1 ½ tsp. salt, and pepper to taste. Increase heat to medium-
high and bring to simmer. Reduce heat to medium-low and simmer until slightly
thickened, about 15 minutes.
Remove meatballs from oven and lower over temperature to 300 degrees. Gently
add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm
and sauce has thickened, about 1 hour.
Pasta: Prepare spaghetti per package instructions.
To serve, stir basil and parsley into sauce and adjust seasoning with sugar, salt, and
pepper. Serve with grated Parmesan.
Comment: Very good. Worth the effort. Huge batch, but freezes well.
