Spaghetti and Meatballs

September 27th, 2012 by Erin Gennow
Spaghetti and Meatballs

Spaghetti and Meatballs

Thursday Throwback

Spaghetti and Meatballs

Here’s a classic — Spaghetti and Meatballs.  You can make the sauce and meatballs in advance, storing the meatballs in the tomato sauce.  Just reheat the meatballs and sauce on the stove while you cook the spaghetti.  While the dish looks complicated, it’s really not.  Enlist a helper and you’ll be done in no time.

Prep Time: 30 minutes

Cook Time: 20 minutes

Makes: 6- 8 Servings

Meatballs

Ingredients

½ lb. ground pork

½ lb. ground veal

½ lb. ground beef

½ cup milk

1 cup torn bread pieces

2 cloves garlic, minced

1 onion

2 tablespoons fresh parsley, minced

½ cup freshly grated Parmigiano Reggiano

1 egg, beaten

1 tablespoon olive oil

1 teaspoon dried oregano

½ teaspoon dried marjoram

½ teaspoon dried thyme

Fine sea salt

Freshly ground black pepper

Tomato Sauce

I suggest making the sauce ahead of time, or at least getting it started just before the meatballs, so the sauce has time to simmer.

Ingredients

2 tablespoon extra virgin olive oil

2 cloves garlic, minced

1 onion, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried marjoram

½ – 1 teaspoon fine sea salt

1 teaspoon granulated sugar

2 – 28 oz. cans of tomatoes

1 – 6 oz. can of tomato paste

Equipment

Baking Sheet,

Box or Microplane grater

Food processor, blender, or food mill

Process for Tomato Sauce

Finely mince ½ an onion and 2 cloves of garlic.

Add 2 tablespoons olive oil to a medium saucepan over medium heat. When the oil is hot add in the minced onion. Sprinkle the minced onion with ½ teaspoon fine sea salt, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon dried marjoram and 1 teaspoon granulated sugar. Cook the onion until soft and caramelized, about 5-10 minutes.

Add in the minced garlic and stir. Cook for another 2-3 minutes.

While the onion is cooking, puree the 2 cans of tomatoes in a food processor, blender, or food mill. Add the pureed tomatoes to the onions and garlic. Add in the 1 can of tomato paste.

Gently simmer for at least 5 minutes to allow the flavors to combine. You can simmer longer, creating a thicker, richer sauce

Process for Meatballs

Preheat the oven to 450 degrees Fahrenheit.

Tear up about a cup of bread and soak it in half a cup of milk. Toss to coat the bread in the milk.

Finely mince the 2 garlic cloves.

Grate the onion.

Finely chop the 2 tablespoons of fresh parsley.

Grate ½ cup fresh Parmigiano-Reggiano.

Crack the egg open and whisk it to combine the yolk and white.

Add all the ground meat to a bowl. Season with fine sea salt and freshly ground black pepper. Add in the soaked bread with the milk. Add in the minced garlic cloves. Add in the grated onion and the chopped parsley. Add in the Parmigiano cheese, the egg, 1 tablespoon olive oil, 1 teaspoon dried oregano, ½ teaspoon dried marjoram, and ½ teaspoon dried thyme. Mix all ingredients until just combined.

Spray a sheet pan with non-stick spray or lightly coat with olive oil.

Shape the meat mixture into balls about the size of golf balls and line the meatballs up on the sheet pan.

Bake the meatballs in a 450 degree Fahrenheit oven, for about 10 minutes, or until just cooked, or almost cooked through.  Place the meatballs in the cooked tomato sauce and simmer for another 5-10 minutes to finish cooking and soak up some sauce.  I like a bit of browning and crust from cooking them in the oven.

While the meatballs are baking in the oven start to bring your water to a boil for the spaghetti (unless you are cooking the meatballs and tomato sauce in advance.)

Once the meatballs are done cooking in the oven, and you have added them to the tomato sauce, drop your pound of spaghetti into the salted, boiling water. Cook pasta according to the package instructions.

When the pasta is almost done cooking, remove the meatballs from the sauce. Cover to keep warm. Add the spaghetti to the tomato sauce in the skillet and toss to coat.

Portion the spaghetti and sauce into dishes and top with meatballs. Garnish with freshly grated Parmigiano Reggiano cheese.

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