Classic Spaghetti and Meatballs for a Crowd
Why This Recipe Works
Roasting our meatballs on a wire rack for even browning made our recipe faster and cleaner. Adding some powdered gelatin to our meatball mix of lean ground chuck and ground pork served to plump the meatballs and lent them a soft richness. Prosciutto gave the meatballs extra meatiness, and a panade, which we made with panko, kept the meat moist and prevented it from getting tough. To create a rich, flavorful sauce, we braised the meatballs in marinara sauce for about an hour. And to make sure the sauce didn’t over-reduce, we swapped half of the crushed tomatoes in our marinara recipe for an equal portion of tomato juice.