Spaghetti and Meatballs

Believe it or not I have never made Spaghetti and Meatballs. I’ve made Spaghetti and I’ve made Meatballs but never together. I didn't really care for meatballs until I tasted Mama’s Meatballs! And they are totally delicious!

Although my Red Sauce is a very quick and easy, the meatballs do take time to make, form and fry. But you can make the meatballs and refrigerate over night. And the next day fry the meatballs and make the Red Sauce. I actually think the meatballs are better if formed and put in the refrigerator for the night.

The meatball recipe is large but the meatballs can be safely frozen. And for a special treat you can make meatball sandwiches. The Meatball Sandwiches I have pictured were served on homemade Anadama Buns.






Michelle's Red Sauce
Recipe developed in the kitchen of Big-Black-Dog

1 can good quality Italian Plum Tomatoes (5-6 whole tomatoes and juice)
3 TBL EVOO
3-4 whole garlic cloves, peeled
5-6 sun dried tomatoes, sliced thin
1 c. fresh basil, minced
2 sprigs of fresh tarragon, minced
1/2 tsp hot Hungarian paprika
1/2 c. fresh parsley, minced (save a little to sprinkle on top for serving)
Fresh ground pepper to taste

Topping:
Fresh minced parsley
1/4 c. freshly grated Parmesan cheese

In a heavy bottomed pot, over low heat add EVOO.

Turn the burner down to simmer and add the whole garlic cloves. Simmer the cloves until just golden brown. Watch the garlic closely so that it does not burn.

Remove cloves to a cutting board and smash with a fork. Return smashed cloves to the warm EVOO.

Add the tomatoes including the juice. Break up the tomatoes with a fork.

Add the dried tomatoes, minced herbs, paprika and pepper and simmer for a few minutes.

Continue to simmer for about 5 minutes and then add the fresh chopped parsley and gently stir.

Serve hot over linguine and sprinkle with minced parsley and freshly grated Parmesan cheese.






Mama’s Meatballs
Recipe adapted from Chef Rocco Dispirito’s Mama

1/3 cup chicken stock
1/4 cup diced yellow onion
1 clove garlic, minced
1/4 cup fresh flat-leaf Italian parsley, chopped fine
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/3 cup plain breadcrumbs
2 eggs
1/4 cup parmigiano-reggiano cheese, grated
1 teaspoon red pepper flakes
1 teaspoon salt
1/4 cup extra virgin olive oil
3-6 cups of your favorite marinara sauce

Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.

In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.

Combine with hands until mixture is uniform, do not overmix.

Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.

Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.

Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once. This should take about 10-15 minutes.

While meatballs are browning, heat the marinara sauce in a large pot.

Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.

Serve alone or over your favorite pasta.







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