Drop Meatballs Recipes

SPAGHETTI AND DROP MEATBALLS WITH TOMATO SAUCE

Steps:

• Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium heat.
• Put the ground beef in a medium bowl. Grate the cheese, put 1 cup over the meat and reserve the rest, about 1/2 cup. Chop 1/2 cup of parsley and add all but 2 tablespoons to the meat mixture; save the rest of the parsley for another use. Add the bread crumbs, crack in the egg, and sprinkle with salt and pepper. Gently mix until everything is just combined.
• Raise the heat to medium-high; use 2 teaspoons to drop rounds of the meatball mixture into the skillet without touching one another if you can help it. Adjust the heat so the meatballs sizzle but don't burn and cook undisturbed until they're lightly browned on the bottom, 5 to 6 minutes.
• Meanwhile, trim, peel and chop the onion; scatter it around the meatballs. Peel and mince the garlic and put it on top of the onions.
• When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently but steadily, then cover the skillet and cook until the meat cooks through, about 8 minutes. Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks. Stir only as needed and carefully if you do.
• Add the pasta to the boiling water and stir. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving some cooking water. Return the pasta to the pot.
• Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust the seasoning. Discard the bay leaves and spoon about half the sauce into the pasta pot. Toss the pasta over low heat, adding a splash of cooking water to make it saucier if you like.
• To serve, divide the pasta among 4 plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the top.

SPAGHETTI AND DROP MEATBALLS WITH TOMATO SAUCE

Steps:

• Prep | Cook Bring a stockpot of water to a boil and salt it. Put 2 tablespoons olive oil in a large skillet over medium-high heat. Put the ground beef in a medium bowl. Grate 1 1/2 cups Parmesan cheese and add 1 cup to the bowl. Chop 1/4 cup parsley leaves and add to the bowl. Add 1/4 cup bread crumbs to the bowl, crack in the egg, and sprinkle with salt and pepper. Gently mix together until everything is just combined. When the oil is hot, use 2 spoons to drop rounds of the meatball mixture into the skillet (without touching if you can help it). Once you've used up all the mixture, let the meatballs cook, undisturbed, until they're nicely browned on the bottom, 5 or 6 minutes. Trim, peel, and chop the onion; scatter it around the meatballs. Peel and mince 3 garlic cloves; scatter them on the onions. When the meatballs are browned on the bottom, add the tomatoes and their juice to the skillet, along with 3 bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently, then cover the skillet and cook, undisturbed, until the meatballs cook through, 7 to 9 minutes. Remove the lid and let the sauce bubble to thicken it while the pasta cooks, 5 to 10 more minutes. When the water boils, add the pasta and stir occasionally. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving some cooking water. Return the pasta to the pot. Discard the bay leaves and spoon about half of the tomato sauce into the pasta pot, leaving the meatballs behind. Toss the pasta, adding a splash of cooking water if you want to make it saucier. Divide the pasta among 4 plates or bowls; top with the meatballs and the remaining sauce, sprinkle the remaining 1/2 cup Parmesan over the top, and serve.