SPAGHETTI AND MEATBALLS

My boys ask me to make this dish every week, except they call it, "spaghetti and meatballs and SAUCE!" They are big fans of my marinara, so it falls in its own food category in their minds. I have to agree with them--it really is a delicious meal. 

Don't be weirded out by the buttermilk and bread paste that you make in step one. It is called a panade and is the key to keeping the meatballs moist. You won't even notice it is there once everything is mixed together, I promise.

If you happen to have fresh basil I would highly recommend mincing some up and sprinkling it on just before serving.

serves 4

Meatballs
2 slices sandwich bread (crusts discarded), torn into small cubes
1/2 cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons milk
3/4 pound ground beef (or 1 pound if omitting ground pork below)
1/4 pound ground pork (to be mixed with ground chuck)
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley leaves
1 large egg yolk
1 small clove garlic, minced (1 teaspoon)
3/4 teaspoon table salt
Ground black pepper
Vegetable oil (or reasonable substitute) for pan-frying (about 1 1/4 cups)

Sauce
1 small clove garlic, minced (1 teaspoon)
1/4 tsp. dried oregano
1 (28-ounce) can crushed tomatoes
1/2 tsp. sugar
1/4 tsp. salt
Ground black pepper, to taste
12 oz. spaghetti

Combine bread and buttermilk in small bowl, mashing occasionally with fork, until a smooth paste forms.

Mix all meatball ingredients, including bread mixture and pepper to taste in a medium bowl. Lightly form 3 tablespoons of mixture into 1 1/2-inch round meatballs; repeat with remaining mixture. (Compacting them can make the meatballs dense and hard so be careful how you handle them. The meatballs can be placed on large plate, covered loosely with plastic wrap, and refrigerated for several hours.)

Bring 4 quarts of water to a boil in a large pot for cooking pasta.

Meanwhile, heat 1/4-inch vegetable oil over medium-high heat in a 10- or 11-inch sauté pan. When edge of meatball dipped in oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to paper towel-lined plate; set aside. Repeat, if necessary, with remaining meatballs.

Discard all but about 1 tablespoon of oil in pan, leaving behind any browned bits. Add garlic and oregano; sauté, scraping up any browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, sugar, and salt and bring to boil; simmer gently until sauce thickens, about 10 minutes. Add pepper to taste, then add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low flame.

Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain, and serve immediately with the meatballs and sauce.