Sausage Meatballs and Spaghetti

From Pass the Pasta

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 sa...

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.

Sausage Meatballs and Spaghetti