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New York City Chefs Daily Recipe for 5/23/2001 : Recipe for Spaghetti and Meatballs
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Spaghetti and Meatballs recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. 
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Chef's Daily Recipe for 5/23/2001 : Recipe for Spaghetti and Meatballs
"Spaghetti and Meatballs"

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1 1/2 cups torn crustless Italian bread
1/4 cup milk
1 1/2 pounds beef chuck
2 eggs
1/3 cup chopped fresh parsley
3 tablespoons grated Parmesan cheese
4 garlic cloves, minced
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil
1/2 cup chopped onion
1 (28 ounce) can Italian crushed tomatoes in puree
1/2 cup dry red wine
1/2 cup water
1 pound spaghetti
1 teaspoon oregano

In a large bowl, combine bread and milk.  Let stand 5 minutes to soften bread.  Add ground chuck, eggs, 3 tablespoons parsley, Parmesan cheese, half the garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.  Blend to mix well. Form into 2 inch meatballs.  In a large skillet, heat 2 tablespoons olive oil.  Add meatballs and cook over medium high heat, turning, until browned, about 5 minutes.  Remove with a slotted spoon and drain on paper towels.  In a large Dutch oven, heat the remaining 2 tablespoons olive oil over medium heat.  Add onion and cook 2 to 3 minutes, or until softened.  Add remaining garlic and cook 1 minute longer.  Add tomatoes, wine, water, and remaining salt and pepper.  Bring to a simmer and add meat balls. Cover, reduce heat to low, and simmer 45 minutes.  Meanwhile, cook spaghetti in a large pot of boiling salted water 10 to 12 minutes, or until tender but still firm;  drain.  Pour pasta into a warmed large bowl.  Add oregano and remaining parsley to sauce and pour, with meatballs, over top. Toss together. Serves 6 o 8.
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