Classic Spaghetti and Meatballs for a Crowd

Name: Classic Spaghetti and Meatballs for a Crowd
Yield: Serves 12
Ingredients: 2 1/4 cups (about 6 ounces), panko bread crumbs; 1 1/2 cups, buttermilk (see note); 3 , large eggs, lightly beaten; 2 pounds, 85 percent lean ground beef; 1 pound, ground pork; 6 ounces, thinly sliced prosciutto, chopped fine; 3 ounces, Parmesan cheese, grated (about 1 1/2 cups); 6 tablespoons, minced fresh parsley leaves; 3 , medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon); 1 1/2 teaspoons, powdered gelatin, dissolved in 3 tablespoons cold water; , Table salt and ground black pepper; 3 tablespoons, extra-virgin olive oil; 1 1/2 cups, grated onion from 1 to 2 onions (see note); 6 , medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons); 1/2 teaspoon, red pepper flakes; 1 teaspoon, dried oregano; 6 cups, tomato juice (bottled); 3 (28-ounce) cans, crushed tomatoes; 6 tablespoons, dry white wine; , Table salt and ground black pepper; 3 pounds, spaghetti; 1/2 cup, minced fresh basil leaves; 3 tablespoons, minced fresh parsley leaves; , Granulated sugar; , Parmesan cheese, grated, for serving

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Appears in Cook's Illustrated November/December 2010, America's Test Kitchen TV

Meatballs and tomato gravy are the ultimate comfort food, except when you’re the cook. To cut the fuss—and still feed a crowd—we start by turning on the oven.

SERVES12

TIME3¼ hours

has video

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. P...

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