Crumbly, Herbaceous, Spaghetti & Meatballs (with extra to freeze for later!)

1/2 cup panko breadcrumbs
milk (enough to just cover the breadcrumbs)
1 bunch of roughly chopped parsley leaves (about 1 loosely packed cup)
a loosely packed 1/2 cup of basil leaves
8 garlic cloves
1 large yellow onion, roughly chopped
a pinch of crushed red pepper
several twists of black pepper
1/2 cup or so grated parmesan cheese
salt
1 teaspoon granulated garlic
2 teaspoons dried oregano
2 eggs
1 pound ground pork
1 pound ground beef
2 28-ounce cans of whole, peeled tomatoes
about 1/4 cup of white wine
olive oil
spaghetti

Preheat your oven to the highest temperature (about 450 or 500°F).

In a small mixing bowl, dump in the breadcrumbs. Pour enough milk just to cover and set it aside to hydrate.

In the bowl of a food processor, add the parsley, basil, garlic, onion, crushed red pepper, black pepper and cheese. Blitz it in the food processor until it is quite smooth and well pureed.

Meanwhile, place a large saucepot over low heat. Add a few glugs of olive oil and add half of the puree mixture. Let it toast and sizzle in the pan for about 5 minutes, stirring occasionally.

Meanwhile, add the granulated garlic, dried oregano, and eggs to the food processor with the remaining half of the puree. Blend it until it is smooth.

Place the beef and pork in a large mixing bowl with another glug of olive oil. Add the remaining puree into the bowl and a hefty pinch of salt and fold it together until well mixed but not compacted.

Blend the two cans of tomatoes (you can do it in the food processor, or in a blender, or in the cans with an immersion blender).

Fry off a little test pinch of the meatball mixture and taste it for salt, adjusting as needed. Add another pinch into the pot and let it fry up for a few more minutes. Pour in the white wine and scrape the bottom with a wood spoon to deglaze. Increase the heat to high and let it simmer until the liquid is mostly reduced. Then add in the pureed tomatoes and bring it to a simmer. Season it with salt and then simmer it, covered, for 20 minutes.

Meanwhile, lightly oil your hands and then shape the meatballs into your desired size (I like them slightly larger than a golf ball), and lay them on a greased sheet pan (ideally lined with parchment paper). Roast them until they have some nice browning on the outside -- about 8 minutes or so. Remember, you will finish cooking them in the sauce.

Once they are browned, take as many of them as you are going to eat right away and transfer them to the pot of sauce, along with any fat from the sheet pan. Take any remaining meatballs and place them on a plate or sheet pan and put them in the freezer. Once they are frozen, transfer them to a sealed container or ziploc bag and keep them in the freezer for future meatballing.

Simmer the sauce and meatballs for about 30 minutes, then turn off the heat and serve them as is, or with spaghetti, boiled in well-salted water until albert dente, finished with more fresh basil, olive oil, and freshly grated parmesan cheese.

[Proview]

im so happy i found your channel. i remember the food feeder days

[lyndacrawford]

Looks delicious! I like your method using the same mix for sauce and the meatballs. I’ve never used so much parsley but I’m gonna now.

[lilykep]

I think "you just say words" is Josh's motto for life.
A little water on the bottom of the parchment will keep it from sliding in the baking tray. I also use a 2oz cookie scoop to make evenly sized meatballs.

[rjschools]

You're getting very good at this! Time for the food networks to take notice.

[rickbourne]

Leftover spaghetti can be a great meal. Brings back memories as Mom usually made A LOT of spaghetti when she made it and then put the extra into tupperware for later. Even cold, it was still really good. Too bad she didn't use white wine, that sounds like a great addition.

[noahnielsen]

Josh popping up outta left field, cool cameo! AND the food looks delicious

[Bekindtoyou]

"Balls for days". I'm already in! lol

[tweygant]

That sound the blender made is the bearings being worn out

[rachelarnold]

I love meatballs with red sauce and mashed potatoes. I got into them when I was living in NYC in the aughts and Fairway Market buffet occasionally has meatballs in red sauce and mashed potatoes out which is how I started to combine them. They both keep pretty well in the fridge and reheat pretty well. I get that meatballs in red sauce and mashed potatoes sort of has a psuedo-meatloaf thing going on but the red sauce adds some great acidity and balances the combination out. Anyway, when I make your meatballs I will be serving them with mashed potatoes.

[leovirgo]

"Why do you hate me? Is this why you never call me?!?" Stop recording my calls with my family. Side note: another great video.

[Sethemiah]

I have never seen the need to add Eggs to my Meatballs or Burgers.