January 29th, 2011

Spaghetti & Meatballs — It’s What’s for Dinner

by Jacqueline Whitmore

Spaghetti and meatballs is one of my favorite dishes to cook when I have friends over for dinner.  It’s simple and delicious!

Ingredients:

For the meatballs:
1 lb. ground beef
½ lb. ground pork (I use Jimmy Dean  Premium Italian Sausage)
1 large egg, beaten
½ cup Italian dry bread crumbs
1 large clove garlic, minced
½ cup onion, finely chopped
2 tsp. kosher salt
½ tsp. freshly ground black pepper
Olive oil

For the sauce:
1 24 oz. jar of your favorite pasta sauce (I like Mario Batali Marinara Sauce)

For serving:

1 ½ pounds angel hair pasta, cooked according to package directions
Freshly grated Parmesan (I use Locatelli Brand Pecorino Romano)

Directions:

Place the ground meats, bread crumbs, egg, garlic, onions, salt and pepper in a bowl.  Combine with your hands until well mixed.  Then shape the mixture into 1 ½ -inch balls.

Pour olive oil into a large skillet to a depth of ¼-inch.

Heat oil over medium heat.  Very carefully, in batches, place the meatballs in the oil.  Turn heat down to medium low.  Constantly turn meatballs with a fork or tongs for even browning.  This should take approximately 10 minutes for each batch.  Don’t crowd the meatballs.  Remove meatballs to a plate covered with paper towels.  Discard the oil but don’t clean the pan.

Let pan cool then pour the sauce into pan.  Gently 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 pasta and sprinkle with grated cheese.

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Comments

4 Responses to “Spaghetti & Meatballs — It’s What’s for Dinner”

  1. Samurai Shonan on February 1st, 2011 11:47 am

    You are missing somethings. Try adding a nice amount of Parmesian Cheese grated. Also, as I learned being here in Japan, if you want your meatballs to be juicy and pretty soft, try using some fresh shitake mushrooms, minced and mix it in with the meat. You will be surprised. I also like adding in some ground Chinese white and red pepper. Throws everyone off with this unique flavor, but keeps them wanting more. I live in Japan, so coming from NY, I love to mix and match. But I only use Olive Oil…even when making a curry egg salad. Itadakimasu

  2. Jacqueline on February 2nd, 2011 2:39 pm

    Great idea, Samurai! Thanks for taking the time to write to me!

  3. Gina DeLapa on February 10th, 2011 12:24 am

    Ah, your post made me glad to know I’m not the only one who enjoys homemade meatballs and good-old-fashioned pasta for dinner. And I agree, Mario Batali’s marinara is the best you can buy! I happen to have had it last night with linguine and a side of sauteed peppers. A sprinkle of parmesan, and it was pure Tuesday-night perfection.

    On a deeper level, your post speaks to the power of regular mealtimes and home-cooked meals to nourish our bodies and souls. It’s part of upholding a civilized society, yes? You just don’t get that from a drive-thru or eating Lean Cuisine.

    BTW, according to my Aunt Anne, tomato paste is the secret to a tender meatball. 🙂

  4. Jacqueline on February 10th, 2011 12:32 am

    Hi Gina, thanks for the tip about the tomato paste! Your Aunt Anne sounds like a wise woman!

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