Ingredients (17)
For the meatballs:
- 1/4 pound stale country bread (such as ciabatta), crust removed and torn into large pieces (about 2 packed cups)
- 3/4 cup whole milk
- 2 medium garlic cloves
- 1 teaspoon fennel seeds
- 1/2 teaspoon freshly ground black pepper
- 4 teaspoons kosher salt
- 1 pound ground beef (ground chuck works great)
- 1 pound ground pork
- 1 pound ground turkey (preferably thigh meat)
- 1/2 medium sweet onion (such as Maui or Vidalia), minced
- 3 large eggs
- 6 tablespoons finely chopped fresh Italian parsley leaves (from 1/2 bunch)
- 1 tablespoon finely chopped fresh oregano (from 1/4 bunch)
- 6 tablespoons finely grated Parmigiano-Reggiano
- 8 cups tomato sauce, such as Basic Tomato Sauce
To serve:
- 1 1/2 pounds dry spaghetti
- Freshly grated Parmesan cheese (optional)
Nutritional Information
- Calories676
- Fat28.07g
- Saturated fat10.41g
- Trans fat0.59g
- Carbs64.45g
- Fiber5.59g
- Sugar10.71g
- Protein41.4g
- Cholesterol159.58mg
- Sodium1163.98mg
- Nutritional Analysis per serving (10 servings) Powered by
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There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.
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Christmas is a shortened from the words “Christ’s mass.” It’s derived from the Middle English word "Cristemasse" which has Greek, Hebrew and Latin origins. Christmas is an annual holiday that honors the birth of Jesus Christ. It is celebrated by Christians around the world and is regarded as an important religious and cultural holiday.
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Christmas is traditionally celebrated in many ways and celebrations vary across cultures. In the days leading up to Christmas, people usually put up special decorations including colorful lights and evergreen trees. Gifts are often placed under the tree and exchanged on Christmas day among loved ones. Large meals are also typically served as part of the celebration as well.
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The possibilities with ground beef are seemingly endless, though you’ll probably want to pay the most attention to cost and fat content. Naturally, the lower the fat content, the higher the price. A leaner meat; however, may not taste as moist and flavorful, so keep that in mind if you’re making a meal that’s prone to dryness (like meatloaf or hamburgers). Sometimes the extra fat can make or break a dish.
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The classic Italian-American dish done right. Use either our basic tomato sauce recipe or marinara recipe for this dish.
What to buy: Meatballs shouldn’t be where you hide second-rate ground meat, so look for quality meat from a good butcher. Our turkey-beef-pork combo tastes great, but any combination will work, even straight ground chuck or ground sirloin. If you can choose, go for the more full-flavored ground turkey thigh meat rather than breast.
Complete the meal with our easy garlic bread recipe.
Instructions
For the meatballs:
- 1Place torn bread in a small bowl and cover with milk. (Push bread down so it all gets moistened.) Let soak until most of the milk is absorbed and bread is broken down, about 20 minutes.
- 2Meanwhile, place garlic and fennel seeds on a cutting board and sprinkle all of the pepper and salt on top. Chop mixture until it is a rough paste (it will resemble cornmeal).
- 3Place meats in a large bowl and mix until evenly combined, about 3 minutes. Add bread and any remaining milk and mix until bread is fully incorporated (break up any bread chunks). Add onion and mix well. Add eggs and mix until just incorporated. Add garlic-fennel paste, parsley, oregano, and grated cheese and mix until very evenly combined.
- 4Roll a handful of meat mixture between your hands until it’s smooth, compact, and round. (Each meatball should be about 2 inches in diameter.) Place meatball on a dish and repeat until you have used up the meat mixture. (You should have about 30 meatballs.)
- 5Heat a large frying pan over medium-low heat. Once heated, place meatballs in the pan, leaving about 1/4 inch between each one. (You may have to do this in two batches.) Let each meatball brown on one side, and then turn when it is very brown. Keep turning until meatballs are well browned on all sides, about 20 minutes.
- 6Transfer meatballs to a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid, cover with tomato sauce, and bring to a simmer over medium heat. Cook uncovered, stirring occasionally, until meatballs are cooked through, about 30 minutes. The meatballs can be eaten immediately, though they improve in flavor if left to rest in the sauce for 10 to 20 minutes before serving.
To serve:
- 1While the meatballs are cooking, bring a large pot of heavily salted water to a boil. Cook pasta according to the package directions and drain.
- 2Serve pasta with meatballs and their sauce. Top with Parmesan cheese if desired.
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