1 tsp powdered gelatin dissolved in 2 tablespoons of cold water
Ingredients: Sauce
1 cup grated onion
2 tablespoons extra virgin olive oil
4 medium cloves of garlic minced
½ tsp red pepper flakes (optional)
1 tsp oregano
2 cans crushed tomatoes
¼ cup white wine
3 cups water
Instructions: Meatballs
Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and 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.
Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Using hands, gently mix until thoroughly combined. Lightly form into 2-inch round meatball ; repeat with remaining mixture
Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway
Instructions: Sauce
While meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering.
Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes.
Add garlic, red pepper flakes, and oregano; cook, stirring frequently, until fragrant, about 30 seconds.
Stir in water, crushed tomatoes, wine, 1½ teaspoons salt, and pepper to taste.
Increase heat to medium-high and bring to simmer.
Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes.
Instructions: Combine
Remove meatballs from oven and lower oven temperature to 300 degrees.
Gently add meatballs to sauce, cover pot, and place in oven.
Cook until meatballs are firm and sauce has thickened, about 1 hour.
Meanwhile, in a large pot boil water and cook 1 pound of spaghetti.
After meatballs have finished cooking add spaghetti.