Note: The meatballs will reach a safe temperature of 165°F (due to the pork sausage) while they rest and are then warmed in the marina sauce. Cooking the spaghetti. Step 6. While the meatballs ...

First, the base is a commingling of ground beef and pork, a fatty blend that guarantees moist meatballs every time. If you’d rather skip the pork, you can use 85% lean beef.

Step 4. Using a rubber spatula, gently mix 1 lb. ground beef, 8 oz. ground pork, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl. Gently mix in egg mixture until ...

For the meatballs 4 1/2 cups (17 1/2 ounces) ground pork (I use lean, 5% fat pork, but any should do) 5 scallions, finely sliced (use only the green parts, reserving the white parts for the sauce ...

1 (12-ounce) package thin spaghetti; 2 to 4 tablespoons oleo per layer; Grated Italian cheese such as parmesan or Romano; Brown salt pork in olive oil. Add meat and brown along with onions. Add ...

Meanwhile, cook the meatballs . Heat oil in a large skillet over medium-high. Working in batches, cook meatballs, turning occasionally, until browned on all sides, 3 to 5 minutes.

Meatballs are flexible by definition, and these are no exception. You can use any kind of ground meat here: pork, turkey, beef, chicken, lamb, vegan meat. Just try not to roll the balls too tightly.