Step 1. Preheat oven to 425 degrees fahrenheit. In a food processor, combine the carrot, celery, onion and pulse to make a fine-textured paste or pestata. Scrape pestata into a large bowl …
Preview
See Also: Meat Recipes, Meatball RecipesShow details
There's really nothing out of the ordinary in Lidia's meatballs: beef, pork, onions, breadcrumbs, garlic, etc. But she focuses on the process. After forming the meatballs, you roll them in flour to help them brown nicely, then fry them in a bit of oil.
Plop the spaghetti back into the empty pasta cooking pot. Add half of the sauce (with no meatballs) and toss. Set in a hot bowl, and top with meatballs and additional sauce if necessary. Serve immediately, offering the remaining sauce and meatballs at the table with the grated cheese.
Dredge the meatballs in the flour until lightly but evenly coated. Heat 1/4 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat. Slip as many meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes.
Lidia Bastianich's Spaghetti And Meatballs. She also showed that meatballs can be served in a variety of ways: small meatballs for kids, giant meatballs as the star of the meal, or as an appetizer, served on a bed of vegetables. A bit of culinary history: Smaller meatballs are more traditionally Italian; the huge,...