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.

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 ...

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 ...

Serves 8 generously; enough sauce for 1 1/2 lb. pasta. Note: This flavorful big-batch recipe is easy to put together and results in ultra-tender meatballs in a deeply flavorful sauce. It makes ...