Spaghetti with Brisket Meatballs
Spaghetti with Brisket Meatballs
Spaghetti with Brisket Meatballs
Spaghetti with Brisket Meatballs

Spaghetti with Brisket Meatballs

David Venable

Invite over loved ones-this classic Italian supper will delight kids and adults alike!

Sauce

  • 4 cans San Marzano tomatoes
  • 1/2 cup olive oil, divided
  • 1-1/2 cups onion, medium dice
  • 2 pork ribs, optional
  • 5 cloves garlic, sliced
  • 2 tsp salt
  • 1-1/2 tsp pepper
  • 1 basil sprig with leaves
  • 1/2 tsp red pepper flakes
  • 1 Tbsp oregano, chopped
  • 2 Tbsp parsley, chopped

Preparation

To prepare the sauce, empty the tomatoes into a large mixing bowl and crush them by hand to a coarse texture. Set aside.
In a heavy-bottomed 6-qt sauce pot over low heat, add 1/4 cup olive oil. When the oil is heated, add the onions and optional ribs, then cook for about 15 minutes until the onions are translucent and the ribs are browned. Put in the garlic and continue cooking for another 10 minutes, stirring occasionally and making sure the onions or garlic don't scorch. Stir in the reserved tomatoes. Add the salt, pepper, basil, red pepper flakes, oregano, and parsley. Bring the mixture to a low simmer and stir occasionally while making the meatballs.
To prepare the meatballs, place all ingredients, except the oil, in a large mixing bowl. Gently stir to combine, being careful not to overwork the beef.
Once mixed, use a kitchen scale (or do by eye) and portion out 2-oz piles. Gently roll the piles with your hands to form the meatballs.
In a large skillet over medium heat, add the oil. Carefully brown the meatballs on all sides, then place them into the sauce pot on the stove. Slowly simmer for at least 30 minutes and stir occasionally.
To finish and serve the dish, prepare your favorite spaghetti and a nice salad. Put the meatballs and sauce over the cooked spaghetti, topping with a little Parmesan cheese.

Meatballs

  • 3 lbs medium-grind ground beef brisket (ask your butcher)
  • 1/2 cup onion, small dice
  • 2 tsp garlic, chopped
  • 1/4 cup Parmesan, grated
  • 1/2 cup breadcrumbs
  • 2 egg yolks
  • 2 Tbsp basil, chopped
  • 2 Tbsp parsley, chopped
  • 2 tsp salt
  • 1-1/2 tsp pepper
  • 3 Tbsp olive oil

For Serving

  • 2 lbs spaghetti
  • Fresh salad
  • Parmesan cheese, grated

Cook's Notes

When forming the meatballs, don't pack the mixture too tightly. Doing so will toughen their texture.

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