Wednesday, October 10, 2007

Spaghetti & Meatballs


1/2 pound hot italian sausage, removed from casings
1 pound ground pork
1/2 pound ground beef
1 cup fresh white bread cubes - toasted
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1 Tbs. chopped scallions or chives
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons italian seasoning
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil

1 tablespoon good olive oil
1 cup chopped sweet onion
1 1/2 teaspoons minced garlic
1/2 cup red wine
1 (28-ounce) can crushed tomatoes - preferably San Marzano
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

1 lb. whole wheat, high fiber spaghetti


Place all measured meatball ingredients in a bowl. Combine using your hands, then lightly form the mixture into 2-inch 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. (You can freeze these at this point to save some for later - just thaw by heating in sauce.)

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 half 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.

My two cents:

I'd never made my own meatballs, because it seemed like a lot of work and it's very Italian-American, where I tend to prefer traditional Italian fare. However, I had a craving, and I'm so glad I did because these were fabulous. I've never had such juicy, delicious meatballs. This makes enough meatballs for 2 meals that will feed 4 people each.

1 comment:

Big Pic said...

lookin good baby!

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