Spaghetti & Meatballs
Monday March 1, 2010 2:01 PM
Ingredients:
For sauce:
How to prepare:
Place 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, with a tossed salad and Italian bread.
Enjoy!
Shared by: Laurie, TheBAG Lady (This recipe is from TheCookingMilk.com )
- 1/2 lb. ground veal
- 1/2 lb. ground pork
- 1 lb. ground beef
- 1 cup fresh white bread crumbs (4 slices, crusts removed)
- 1/4 cup seasoned dry bread crumbs
- 2 T. chopped fresh flat-leaf parsley
- 1/2 cup freshly grated parmesan or romano cheese
- 2 tsp. kosher salt 1/2 tsp. freshly ground black pepper
- 1/4 tsp. ground nutmeg
- 1 extra-large egg, beaten vegetable oil olive oil
- 1 1/2 lbs. spaghetti, cooked according to package directions
For sauce:
- 1 T. good olive oil
- 1 cup chopped yellow onion (1 onion)
- 1 1/2 tsp. minced garlic 1/2 cup red wine
- 1 28-oz. can crushed tomatoes, or plum tomatoes in puree, chopped
- 1 T. chopped fresh flat-leaf parsley
- 1 1/2 tsp. kosher salt 1/2 tsp. freshly ground black pepper
How to prepare:
Place 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, with a tossed salad and Italian bread.
Enjoy!
Shared by: Laurie, TheBAG Lady (This recipe is from TheCookingMilk.com )
