Last Updated on May 21, 2023 by Kevin
Spaghetti and Meatballs Recipe – Half-Pounder Buca di Beppo Copy Cat
This recipe turned out really good,
Made Sept 29, 2013.
Used Mary’s fresh Roma tomato’s. Need alot.
Meatballs were really good.
Ingredients
Meatballs
- 2 1/2 lbs. lean ground beef Original recipe calls for equal parts ground pork, veal, and beef. Didn't have veal. I have used one pound pork and two pounds ground hamburger.
- 1 cup grated pecorino Romano cheese Can use parmesan cheese.
- 1 1/2 cup dry Italian-style bread crumbs Can use normal bread crumbs.
- 4 large eggs
- 2 teaspoons chopped garlic
- 2 teaspoons salt
- 1/2 cup Fresh Italian Parsley Chopped. Can use 1/4 cup dried parsley.
- 1 lb. spaghetti uncooked
- 1/4 cup grated parmigiano reggiano cheese for serving
- 1/4 cup chopped fresh basil for serving
SAUCE:
- 6 cloves garlic sliced thinly
- 1 large Spanish onion diced into 1/4 inch slices
- 1 celery stalk chopped
- 1 carrot chopped
- 2 tablespoons olive oil
- 1/4 cup chopped fresh Flat leaf parsley Used dried parsley
- 2 cans plum tomatoes with juice 28 oz. each. I used used fresh tomatoes.
- Salt and ground black pepper to taste
Instructions
To Make The Meatballs:
- In a large bowl combine ground meat, Romano cheese, bread crumbs, eggs, garlic, parsley, and salt; mix well.2 1/2 lbs. lean ground beef, 1 cup grated pecorino Romano cheese, 1 1/2 cup dry Italian-style bread crumbs, 4 large eggs, 2 teaspoons chopped garlic, 2 teaspoons salt, 1/2 cup Fresh Italian Parsley
- Buca di Beppo is known for huge meatballs and I love huge meatballs. Divide mixture into 6 equal portions and shape into round meatballs.
- (If you want you can make smaller meatballs. Shape in round meatballs the size of golf balls. Makes about 3 dozen.)
- Set meatballs aside in refrigerator and let rest for approximately 1 hour. (Make sure to let them rest at least an hour. Over night is better.)
- Cook meatballs in the Meatball Sauce.
- For big 1/2 pound meatballs bake at 350 for 40 to 50 minutes; until done. Internal temperature of 160 degrees. This is the official Bucca size and best for family. Makes 6.
- For golf ball sized meatballs bake at 350 for 20 to 30 minutes; until done. Internal temperature of 160 degrees. Good size for company. Makes about 3 dozen.
- Let meatballs rest and cool for 1 hour.
- I then cut the bottom of the meatball off. The extra dark part that was down against the pan. Can sometimes taste slightly burnt.
- Place meatballs in sauce and simmer at least an hour. Longer simmer is better.
- Cook spaghetti according to package directions; drain.1 lb. spaghetti
- Serve meatballs and sauce over pasta. Top servings with parmigiano reggiano cheese and fresh basil.1/4 cup grated parmigiano reggiano cheese, 1/4 cup chopped fresh basil
Meatball Sauce (makes about 6 cups)
- In a large pan or casserole saute garlic, onion, celery, and carrot in olive oil over medium heat till translucent.6 cloves garlic, 1 large Spanish onion, 1 celery stalk, 1 carrot, 2 tablespoons olive oil
- Add parsley1/4 cup chopped fresh Flat leaf parsley
- Perk up tomatoes with your hands and add with all of the tomato juice to the pan.2 cans plum tomatoes with juice
- Add salt and pepper.Salt and ground black pepper
- Bring to boil lower heat and add meatballs. Simmer at least an hour.
- Be prepared the sauce will significantly increase in volume but then it will reduce back by 1/3 by the end of cooking.
