Best Spaghetti and Meatballs. (Seriously.)

seriouseats.com

debhintze

subheading: For the Meatballs and Sauce:

2 ½ ounces (75g) fresh, crustless white bread, cut into ½-inch cubes (about 2 unpacked cups)

½ cup (120ml) whole milk

1 medium yellow onion (8-ounces; 225 g) , minced

6 medium cloves garlic (about 1 ounce; 30g), finely minced

1 ½ ounces (45g) Parmigiano-Reggiano, grated

3 ounces (85g) pancetta, finely minced

3 large egg yolks

⅓ cup loosely packed flat-leaf parsley leaves and tender stems (¾ ounce; 20g), minced

2 teaspoons Diamond Crystal kosher salt (8g); for table salt use half as much by volume or the same weight

½ teaspoon freshly ground black pepper

¾ teaspoon dried oregano

¾ teaspoon ground fennel seed

1 pound (450g) ground beef (at least 25% fat; see note)

½ pound (225g) ground pork (at least 25% fat; see note)

3 tablespoons (45ml) extra-virgin olive oil

2 quarts (2L) tomato sauce, such as Quick and Easy Italian-American Red Sauce

subheading: To Finish 4 Servings of Spaghetti and Meatballs:

1 pound (450g) spaghetti

Kosher salt

2 ounces (55g) finely grated Parmigiano-Reggiano, plus more for sprinkling

Directions at seriouseats.com

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