Spaghetti and Meatballs

(Serves 6-8)

MEATBALLS:

1 cup (about 3 ounces) panko bread crumbs

¾ cups buttermilk

2 large eggs , lightly beaten

1 pound 85 percent lean ground beef

1/2 pound ground pork

3 ounces thinly sliced prosciutto , chopped fine (I discard the fatty part)

1 ounce Parmesan cheese , grated (about 1/2 cup)

3 tablespoons minced fresh parsley leaves

1 medium garlic clove, minced or pressed through garlic press

1 teaspoon powdered gelatin, dissolved in 1 tablespoon cold water

Salt and ground black pepper

1.  Place wire racks in a foil-lined rimmed baking sheet. Adjust oven racks to middle position and pre-heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes.

2.  Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 11/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Mix with hands until thoroughly combined. Form into 2” meatballs to make about 28 meatballs.

3. Line baking sheet with aluminum foil.  Place wire rack inside and spray with cooking spray.  Place meatballs on rack.  Roast in oven for 15 minutes, turn tray and roast another 15 minutes.

4. Remove meatballs from oven and lower oven temperature to 300 degrees. Add a good spaghetti sauce (2 26-ounce jars) to a Dutch Oven (MY APOLOGIES TO MY ITALIAN FRIENDS WHO MAKE THEIR OWN “GRAVY”), gently add meatballs, cover pot and place in oven. Cook until meatballs are firm about 1 hour.

6. Meanwhile, cook pasta according to directions on box.  Toss pasta with 1 ½ cups sauce to coat.  Serve with meatballs, remaining sauce and grated Parmesan cheese.