Classic Spaghetti and Meatballs for a Crowd

Every culture has their version of the meatball.   From Almondegas (Portugal and Brazil), Fleischlaberl (Austria), Ballekes (Belgium), Frikadelle (germany), Keftedes (Greece), and Bakso (Indonesia).  There are a lot of international versions, but my favorite are from Italy. In Italy meatballs are known as polpette and are generally eaten as a main course or in a soup.  In the Abruzzo region of Italy the meatballs are typically know as polpettine (aka size of marbles).
Speaking of their size...the record for the world's largest meatball was set in September 2009 when late-night talk show host Jimmy Kimmel set the record with a a meatball weighing in at 198.6 pounds. His record was broken a month later by a restaurant in New Hampshire.
Spaghetti and Meatballs was a dish immigrants coming from southern Italy brought to the States in the early 19th century and it's still a staple Italian dish today.
Over the years I have tried many meatball recipes some good, some bad.  Last weekend, I tried America's Test Kitchen's Classic Spaghetti and Meatballs for a Crowd.  Although it made a lot, it was absolutely delish!
America's Test Kitchen is located just outside Boston.  It is the home of Cook's Country magazine, Cook's Illustrated magazine, a PBS TV show and a public radio show.  They employee more than 3 dozen test cooks, editors and cookware specialists.  Their mission is to test recipes until they get them right.  I have tried several of their recipes from their cookbook, The New Best Recipe, as well as their website Americatestkitchens.com and I'm NEVER disappointed!  Maybe the reason for this is that each recipe is tested 30+ times by staff and then 2,000 home testers are asked to try the recipe before it goes to publication.  I just signed up to be a home tester!
This recipe was so good that I made it two times in the last week. Once for my pampered chef party (see Chef Penney below) serving the meatballs on slider rolls and last Sunday for a spaghetti and meatball dinner with my kids.  The recipe makes a lot and might need to be cut in half, unless you truly have a crowd coming or freeze the leftovers for a quick weeknight dinner. Mangia!

CLASSIC SPAGHETTI AND MEATBALLS FOR A CROWD                                   By America's Test Kitchen online

SERVES 12

One cup of plain yogurt thinned with ½ cup milk can be substituted for the buttermilk. Grate the onion on the large holes of a box grater. The ingredients in this recipe can be reduced by two-thirds to serve 4. For instructions on how to cook the pasta in less water, see Lots of Pasta, Less Water (related).

INGREDIENTS

• Meatballs
• 2 1/4cups (about 6 ounces) panko bread crumbs
• 1 1/2cups buttermilk (see note)
• 3large eggs , lightly beaten
• 2pounds 85 percent lean ground beef
• 1pound ground pork
• 6ounces thinly sliced prosciutto , chopped fine
• 3ounces Parmesan cheese , grated (about 1 1/2 cups)
• 6tablespoons minced fresh parsley leaves
• 3medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
• 1 1/2teaspoons powdered gelatin , dissolved in 3 tablespoons cold water
• Table salt and ground black pepper
• Sauce
• 3tablespoons extra-virgin olive oil
• 1 1/2cups grated onion from 1 to 2 onions (see note)
• 6medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
• 1/2teaspoon red pepper flakes
• 1teaspoon dried oregano
• 6cups tomato juice (bottled)
• 3(28-ounce) cans crushed tomatoes
• 6tablespoons dry white wine
• Table salt and ground black pepper
• 3pounds spaghetti
• 1/2cup minced fresh basil leaves
• 3tablespoons minced fresh parsley leaves
• Granulated sugar
• Parmesan cheese , grated, for serving

INSTRUCTIONS

1. 1. FOR THE MEATBALLS: Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes.
2. 2. Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 11/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Using hands, gently mix until thoroughly combined. Lightly form about ¼ cup mixture into 2-inch round meatball (about 2 ounces); repeat with remaining mixture to form approximately 40 meatballs.
3. 3. Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through.
4. 4. FOR THE SAUCE: While meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic, red pepper flakes, and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1½ teaspoons salt, and pepper to taste. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes.
5. 5. Remove meatballs from oven and lower oven temperature to 300 degrees. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour.
6. 6. Meanwhile, bring 10 quarts water to boil in 12-quart pot. Add pasta and 2 tablespoons salt to boiling water; cook until al dente. Drain pasta and return it to cooking pot.
7. 7. TO SERVE: Stir basil and parsley into sauce and adjust seasoning with sugar, salt, and pepper. Toss pasta with 1½ cups sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce, and grated Parmesan separately.