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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.
Print Recipe
Prep Time 15 minutes
Resting and Simmering 2 hours
Course Main Course
Cuisine Italian
Servings 6 Servings

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 parsley
    1/4 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.