Thursday, May 2, 2013

Spaghetti and Meatballs

No brainer.


This is one of those dishes everyone should know how to make. 
Noodles.
Marinara.
Meatballs.

You've read about my Sunday Gravy? Meet Sunday Marinara.

Sunday Marinara

  • 3 Tbsp salted butter
  • 1 vidalia onion, chopped
  • 8 garlic cloves, minced
  • 2 tsp sea salt
  • 1 tsp oregano leaves
  • 28 oz crushed tomatoes
  • 28 oz diced tomatoes
  • 1 Tbsp tomato paste

In your large sauce pot, melt the butter and saute the onion for five minutes. Add the garlic and saute 30 seconds. Add the sea salt, oregano leaves, tomatoes and tomato paste. Stir and bring to boil. Lower the heat to a simmer and simmer for two hours.

When there's an hour left of simmering, start your meatballs.

Meatballs
  • 1 lb ground pork
  • 1.25 lb ground beef, I used 85/15
  • 1/2 cup panko bread crumbs
  • 4 garlic cloves, minced
  • 1/2 cup red onion, finely diced--use food processor if you have one
  • 6 oz parmesan, grated
  • 1 egg
  • 1/4-1/3 cup parsley, finely chopped
  • 1/4 cup water
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp red pepper flakes
Heat oven to 400 degrees. Mix all ingredients in the stand mixer to get it well combined. Grease a large bar pan with olive oil: I used my hands and spread it around. Roll the mixture into balls and place on the greased bar pan. I only had to use one pan. Place the pan of meatballs on oven rack. Pour about 1/3 cup of water around the meatballs and bake for 20-22 minutes.

Boil one pound of spaghetti noodles. When your noodles and meatballs are done, combine everything into one large bowl if serving immediately. As you can see in the photo, my meatballs were about to be on the move.

Garlic Bread and a Fresh Salad would be great to serve this with. I like red onion, tomato slices, and cucumber slices in my salad with romaine lettuce and blue cheese dressing. 


Don't forget your glass of red wine!
Enjoy!