Once you make Ina's classic meatballs and sauce, you won't ever need another meatball recipe again. Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3oG6RzhIna Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Real Meatballs and SpaghettiRECIPE COURTESY OF INA GARTENLevel: IntermediateTotal: 2 hrPrep: 40 minCook: 1 hr 20 minYield: 6 servingsIngredientsFor the meatballs:1/2 pound ground veal1/2 pound ground pork1 pound ground beef1 cup fresh white bread crumbs (4 slices, crusts removed)1/4 cup seasoned dry bread crumbs2 tablespoons chopped fresh flat-leaf parsley1/2 cup freshly grated Parmesan cheese2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper1/4 teaspoon ground nutmeg1 extra-large egg, beatenVegetable oilOlive oilFor the sauce:1 tablespoon good olive oil1 cup chopped yellow onion (1 onion)1 1/2 teaspoons minced garlic1/2 cup good red wine, such as Chianti1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped1 tablespoon chopped fresh flat-leaf parsley1 1/2 teaspoons kosher salt1/2 teaspoon freshly ground black pepperFor serving:1 1/2 pounds spaghetti, cooked according to package directionsFreshly grated ParmesanDirectionsPlace the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.https://www.instagram.com/inagarten/ https://www.facebook.com/InaGarten/ https://twitter.com/inagarten Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #RealMeatballsandSpaghettiIna Garten Makes Her Top-Rated Meatballs and Spaghetti | Barefoot Contessa | Food Networkhttps://youtu.be/tcvz0BUhJO4