TACKtech’s Cookbook - Italian Recipes: Spaghetti and Meatballs

TACKtech’s Cookbook
Spaghetti and Meatballs
Main > Italian Recipes
3/4 pound ground veal 3/4 cup grated Parmigiano Reggiano 1 large egg yolk 1/4 cup dried bread crumbs 1/2 garlic clove, minced 2 teaspoons chopped fresh flat-leaf parsley Fine sea salt Freshly ground black pepper Canola oil to fry the meatballs 1/3 cup Extra Virgin Olive Oil 1 medium onion, chopped 4 cups White Button mushrooms, stems removed, sliced 1/4 inch thick 1 1/2 cups fresh sweet peas or the smallest possible frozen peas 1/2 cup of vegetable stock 6 fresh mint leaves 1 teaspoon lemon zest 1 1/2 pounds fresh tagliarini 4 tablespoons (1/2 stick) unsalted butter Place the meat in a bowl. Add half of the Parmigiano, the egg yolk, the bread crumbs, garlic and parsley. Season well with salt and pepper and mix thoroughly but delicately so as not to compress the meat, which will toughen it. Shape the mixture into meatballs 1/2 inch in diameter. Heat enough canola oil to cover the meatballs in a deep sauté pan to a temperature of 375ºF. (A drop of water flicked into the oil will sizzle on contact.) Lower the meatballs into the oil and fry them for 3 to 4 minutes, rotating to cook on all sides. Use tongs or a slotted spoon to transfer the meatballs to paper towels to drain. Heat half the olive oil in a large skillet over medium-high heat. Add the onion and sauté until translucent, about 4 minutes. Add the mushrooms, season with salt and pepper, and cook over medium-high heat for 5 minutes. Add the peas, toss and sauté for 2 to 3 minutes. Add the stock, the mint and the lemon zest. Cook for another 5 minutes. Taste and, if necessary, adjust the seasoning. Add the meatballs, toss well, and set aside, covered to keep warm. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve about 1/4 cup cooking liquid, then drain the pasta and stir into the sauce. Over very low heat, add the butter and the remaining Parmigiano, and a few tablespoons of the cooking water. Taste and adjust the seasoning and toss thoroughly, drizzling with the rest of the olive oil.

Last Modified: 2025.08.17