Who doesn't love spaghetti and meatballs? By special request - here is the recipe for meatballs.
I know it's easier to use dried breadcrumbs- I admit I have done that myself- just used them out of a can even (gasp) - but the best meatballs are made with fresh breadcrumbs. Just run a few slices in your food processor and use them. That said- if you don't have them - don't run to the store just to buy bread to make breadcrumbs!
I always use 2 different meats - usually pork and turkey to make my meatballs. Feel free to use whatever ground meat you like.
1 lb of ground turkey
1 lb of ground pork
1 1/2 cups of fresh bread crumbs
1 TBS garlic powder
1/2 cup grated parmesan cheese
2 TBS flat leaf parsley (chopped)
2 tsp salt
1 tsp pepper
1/2 tsp chili flakes (totally optional)
regular oil for frying
Combine all the ingredients and form into loose balls. Do not squeeze them or pack them too hard. If you feel the mixture is too loose you MAY sprinkle a bit more bread crumbs - but you should not need any more. 2 lbs of meat should give you at least 15 meatballs (about 2 inches each)
Heat oil in a saute pan - this is to shallow fry the meatballs so you will need at least 1/4 inch oil in the pan. Drop the meatballs in the oil one by one and brown them on medium-low heat. Turn them very carefully. Do not crowd the pan - you want to fry them not steam them. They will be done in about 10 minutes.
I usually finish cooking them in the sauce itself. So at this point remove the meatballs from the pan and drain on a paper towel. Make your spaghetti sauce and return the meatballs to the sauce. Cover and cook on low for 25-30 minutes till the meatballs are fully cooked.
For the Sauce
1 can of crushed tomatoes (the big can)
1 medium onion chopped
3 cloves of garlic chopped
2 TBS chopped flat leaf parsley
2 TBS chopped basil leaves
1 cup of good red wine ( the kind you would drink)
2 TBS olive oil
1 tsp salt
1/2 tsp pepper
Once you are done frying the meatballs, discard the oil. In the same pan heat 2 TBS olive oil, add the onions and fry till translucent. Add the garlic and fry for a minute. Add the wine and scrape up all the stuck on bits into the wine. Cook it down for about 3-4 minutes. Add the tomatoes, salt, pepper and the herbs.
At this point you can add the meatballs and simmer for 25-30 minutes till the meatballs are fully cooked.
Cook the spaghetti as per package directions. Serve the pasta with fresh grated parmesan cheese and a sprinkling of fresh basil on top.
I know it's easier to use dried breadcrumbs- I admit I have done that myself- just used them out of a can even (gasp) - but the best meatballs are made with fresh breadcrumbs. Just run a few slices in your food processor and use them. That said- if you don't have them - don't run to the store just to buy bread to make breadcrumbs!
I always use 2 different meats - usually pork and turkey to make my meatballs. Feel free to use whatever ground meat you like.
1 lb of ground turkey
1 lb of ground pork
1 1/2 cups of fresh bread crumbs
1 TBS garlic powder
1/2 cup grated parmesan cheese
2 TBS flat leaf parsley (chopped)
2 tsp salt
1 tsp pepper
1/2 tsp chili flakes (totally optional)
regular oil for frying
Combine all the ingredients and form into loose balls. Do not squeeze them or pack them too hard. If you feel the mixture is too loose you MAY sprinkle a bit more bread crumbs - but you should not need any more. 2 lbs of meat should give you at least 15 meatballs (about 2 inches each)
Heat oil in a saute pan - this is to shallow fry the meatballs so you will need at least 1/4 inch oil in the pan. Drop the meatballs in the oil one by one and brown them on medium-low heat. Turn them very carefully. Do not crowd the pan - you want to fry them not steam them. They will be done in about 10 minutes.
I usually finish cooking them in the sauce itself. So at this point remove the meatballs from the pan and drain on a paper towel. Make your spaghetti sauce and return the meatballs to the sauce. Cover and cook on low for 25-30 minutes till the meatballs are fully cooked.
For the Sauce
1 can of crushed tomatoes (the big can)
1 medium onion chopped
3 cloves of garlic chopped
2 TBS chopped flat leaf parsley
2 TBS chopped basil leaves
1 cup of good red wine ( the kind you would drink)
2 TBS olive oil
1 tsp salt
1/2 tsp pepper
Once you are done frying the meatballs, discard the oil. In the same pan heat 2 TBS olive oil, add the onions and fry till translucent. Add the garlic and fry for a minute. Add the wine and scrape up all the stuck on bits into the wine. Cook it down for about 3-4 minutes. Add the tomatoes, salt, pepper and the herbs.
At this point you can add the meatballs and simmer for 25-30 minutes till the meatballs are fully cooked.
Cook the spaghetti as per package directions. Serve the pasta with fresh grated parmesan cheese and a sprinkling of fresh basil on top.
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