Spaghetti and Meatballs

Instructions

Fill your largest pot with the water and the 3 tablespoons of salt, and set it over high heat so it comes to a boil while you work on the meatballs.

In a large bowl, combine the ground chuck, ground pork, bread crumbs, grated cheese, minced parsley and eggs, adding the eggs one at a time as you stir. Add the minced garlic, 2 tablespoons of olive oil, the garlic powder, onion powder, pepper and ½ teaspoon of salt, then mix until evenly combined.

Shape the mixture into meatballs with an ice cream scoop or your hands. Press only enough to make them hold together, because packing them tightly makes them tough and dry.

Heat olive oil in a heavy skillet over medium low heat and add the 3 whole garlic cloves. Turn them until lightly browned on all sides, press them into the oil, then remove them once browned.

When the oil is hot, add the meatballs with about 1½ inches between them, working in batches. Keep about ½ inch of oil in the pan and turn the meatballs often so they do not stick. Ordinary good quality Italian olive oil works here, not extra virgin.

Once the meatballs are well browned on every side, lift them out and drain them on paper towels. Cook the remaining batches the same way.

Add the spaghetti to the boiling water and cook until al dente, about 12 minutes. Drain it when it is tender with a slight bite.

In the oil left from the meatballs, sauté the red pepper flakes, the 4 cloves of garlic and the chopped onion for 5 to 7 minutes, until the onion is soft. Add the beef stock, crushed tomatoes, flat-leaf parsley and basil, bring to a simmer, and cook for about 10 minutes.

Toss the hot drained pasta with a few ladles of the sauce, and turn the meatballs in the remaining sauce.

Serve the pasta on plates, topped with the meatballs, more sauce and extra grated cheese.