Clearly it was terrible....
Spaghetti and Meatballs:
1/2 pound ground veal
1/2 pound ground pork
1/2 pound ground beef
1/2 cup seasoned dry bread crumbs (and more if not binding enough)
1/4 cup tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 extra-large egg
Olive oil
For the sauce:
1 tablespoon olive oil (I eyeballed and drizzled)
1 chopped medium sized yellow onion
5 cloves minced garlic
2 (28-ounce) cans plum tomatoes in puree, broken apart with your hands or can crushed tomatoes
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/4 tsp. sugar
1 tbsp italian seasoning.
For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan or mozzarella
Directions
Place the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, and egg in a bowl. Combine with hands mixing well but not harshly. Using your hands, lightly form the mixture into 1/12 to 2-inch meatballs. You will have about 14 meatballs. Pour 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. Remove the meatballs to a plate covered with paper towels. Keep the remnants in the pan.
For the sauce, heat the olive oil in a dutch oven. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Pour in the remnants from the meatballs. Stir in the tomatoes, and seasonings and cook for 15 minutes. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 10-20 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and top with cheese.
Happy Cooking!
Missy
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