Sausage Meatballs and Spaghetti
Why This Recipe Works
We wanted to use commercial Italian sausage to create meatballs that were full of sausage flavor but still fork-tender. To temper the springy texture that sausage can have, we add a combination of ground pork, brined with baking soda and salt to help the meat retain juices and appear more tender, and a panade made with heavy cream instead of milk; the extra fat helps ensure moist and tender meat. Pulsing the meat mixture in a food processor, rather than mixing it by hand, ensures that it is thoroughly mixed without being overworked. To really make the flavors of Italian sausage shine, we add a hefty dose of the spices already present in the meat. Baking the meatballs in a hot oven lets you quickly brown them in a single batch, and a simple, bright tomato sauce pairs well with the richness of the meatballs.