Queen Tay swears by this recipe! Authentic Spaghetti and Meatballs by Ina Garten.
In a large bowl, combine the beef, pork, and veal with both types of breadcrumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and a little water using a fork.
Form 14–16 meatballs about 5 cm in diameter from the mixture.
Fill a 30 cm skillet with equal parts vegetable oil and olive oil, enough so that about 0.5 cm of oil covers the pan.
Heat the oil, then reduce to medium‑low and brown the meatballs in batches, turning them until evenly browned. Avoid overcrowding; each batch should not fry longer than 10 minutes. Drain the cooked balls on paper towels.
Discard the oil, but do not clean the skillet.
For the sauce, add olive oil to the same skillet and heat. Sauté the onions over medium heat for 5–10 minutes until soft. Then briefly add the garlic. Pour in the red wine, increase heat and scrape the fond, let it simmer about 3 minutes until the liquid evaporates. Then add the tomatoes, parsley, salt and pepper.
Add the meatballs to the sauce, cover the skillet and reduce heat so the sauce simmers gently. Cook 25–30 minutes until the balls are cooked through.
Plate the finished sauce with the meatballs over cooked spaghetti, sprinkle with freshly grated Parmesan and serve.
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