This makes about 25 balls and a healthy portion of the best homemade tomato sauce around, à la Marcella Hazan circa 1980. This is a dinner fit for about six, mostly because I hate cooking for only two, but also because I love leftover meatballs for lunches throughout the week or to freeze for the future. You can bag the homemade sauce, and just make the meatballs to serve with whatever store bought tomato sauce you love. Just make sure you have enough to cover the balls!
If you’re feeling yourself, get some fresh mozzarella (not packed in water, just packaged in a log) and cut it into small .5” cubes. When you’re forming the meatballs, put a little piece of mozz inside each. You will not regret it.
Makes 6(ish) servings because leftovers are the best.
PARTS: MH’S TOMATO SAUCE
— Two 28-ounce cans of whole peeled tomatoes, preferably San Marzano
— 8 tbsp butter
— 2 yellow onions, peeled and cut in half
PARTS: MEATBALLS
— 2 cloves garlic, grated or minced
— .25 cup onion, grated or minced
— .5 cup grated Parmesan
— .75 cup panko or breadcrumbs
— .25 cup fresh herbs/greens, minced (chives, parsley, basil, spinach, rosemary etc.)
— 1 large egg
— 2 lbs ground turkey
— Optional: small handful of pine nuts, dried oregano, red pepper flakes
PARTS: PASTA
— 1 lb spaghetti, or any strand pasta you love
CLUES: SAUCE
1. Combine the tomatoes, their juices, the butter and the onion halves in a large pot. Add a pinch or two of salt.
2. Place over medium heat and bring to a simmer. Cook, uncovered, for 40-45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Begin making the meatballs while the sauce cooks.
3. Once ready, discard the onions (or blend them in!) Taste and season as needed.
CLUES: MEATBALLS
1. In a large bowl, combine garlic, onion, Parmesan, breadcrumbs, herbs/greens, 2 tsp salt and pepper as desired and mix. Add the turkey and egg and using your hands, mix until evenly combined.
2. Form the mixture into 25 balls, about 1 to 1.5” thick.
3. Heat 2 tbsp olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add the meatballs in a single layer and cook until brown on all sides, about 5 minutes. Transfer meatballs to a plate (they’ll finish cooking in the next step). Add more oil and work in batches as needed to sear them all.
4. Off heat, transfer your tomato sauce (homemade or store-bought) to the pan used for searing the meatballs. Bring the sauce to a simmer, scraping up the browned bits from the bottom of the pan. Once simmering, nestle the meatballs (and their juices!) into the sauce. Reduce heat to medium-low, partially cover and simmer until meatballs are cooked through and sauce has thickened slightly, 15-20 minutes.
5. While the meatballs simmer, cook your pasta according to package instructions.
6. Plate large nests of pasta into shallow bowls. Top with meatballs, spooning tomato sauce over top. Garnish with extra Parmesan and herbs.
