6 oz pork
6 oz beef
1/4 cup pine nuts
3-4 slices stale bread
1/8 cup parmesan
a handful of flat-leaf (Italian) parsley
2 cups of your favorite tomato sauce
approximately 10 oz dry spaghetti
Makes 12-15 golf-ball sized meatballs. Inspired a recipe by the divine Mr. M, Mario Batali, featured on "Molto Mario."
Soak the stale bread in water until softened, then squeeze to remove excess liquid.
Combine all ingredients in a bowl and stir until combined. Shape the mixture into balls, each about the size of a golf ball. In a large pan, heat 3-4 tablespoons of olive oil, or enough to thickly coat the bottom of your pan, over high heat. Heat until the oil begins to ripple and wisps of smoke appear, then begin browning the meatballs. (They will not brown well if the pan is too crowded, so do this in two batches if necessary.) Brown them thoroughly on all sides, about 30 seconds to a minute per side.
When the meatballs have been browned, reduce the heat to low and add the tomato sauce. Gently stir so that the sauce coats the meatballs completely, and simmer for 30 minutes. While the meatballs are simmering, fill a large pot with salted water and set on high to boil so that it will be ready to cook the spaghetti when the meatballs are done.
When the meatballs have finished simmering in the sauce, remove and set them aside to rest, leaving most of the sauce in the pan while you cook the spaghetti until it is nearly at the "al dente" stage -- it will finish cooking in the sauce. Drain the spaghetti and add it directly to the sauce (add a little pasta water if necessary to help the sauce adhere to the pasta). Top the meatballs with chopped parsley and spaghetti with grated parmesan, and serve.