Spaghetti and Meatballs Photo by Lynda Balslev Meatballs—juicy goodness of meat, onions, breadcrumbs, egg, butter, and Parmigiano-Reggiano, soaked in red sauce over a pile of spaghetti.

It’s also a perfect symbol of the Italian-American sensibility; there is no such thing as spaghetti and meatballs in Italy, but it encapsulates the entire notion of the culture.While other pasta ...

1 pound ground sirloin (90 percent lean) 1/2 pound sweet Italian pork sausage 1/3 cup dry bread crumbs 1/3 cup plus 1/4 cup water, divided2 eggs, lightly beaten2 large garlic cloves, minced or ...

Dear Maureen: Westin Riverwalk Hotel's executive chef Jeff Foresman must have an Italian grandmother. If not, then he certainly has done his homework. His Jumbo Meatballs are tender, tasty and ...

Add the meatballs in batches, without overcrowding, and brown on all sides, about 5 minutes, turning as needed. (The meatballs will not be cooked through at this point. They will continue to cook ...

1. In a large bowl (it will hold all the meatball ingredients later), combine the bread or roll and milk. Work with your hands to crush the cubes and make a paste.