Spaghetti and Meatballs

by Michelle on June 11, 2009

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

1. In a heavy bottomed pot, over low heat add EVOO.
2. 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.
3. Add the tomatoes including the juice. Break up the tomatoes with a fork.
4. Add the dried tomatoes, minced herbs, paprika and pepper and simmer for a few minutes.
5. Continue to simmer for about 5 minutes and then add the fresh chopped parsley and gently stir.
6. 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

1. Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.
2. In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.
3. Combine with hands until mixture is uniform, do not overmix.
4. Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
5. Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.
6. Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once. This should take about 10-15 minutes.
7. While meatballs are browning, heat the marinara sauce in a large pot.
8. Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
9. Serve alone or over your favorite pasta.

All Rights Reserved 2008-9 © Big Black Dog

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Comments

  • Danielle June 11, 2009 at 4:13 am

    You know what? I’ve never made spaghetti and meatballs either. I too have made both separately but not together. One of these days I really should treat the family to good ol’ fashioned spaghetti and meatballs! meatball sandwiches would be great the next day (another thing I’ve never made! LOL)

  • Natashya KitchenPuppies June 11, 2009 at 4:32 am

    I love that you have a cup of basil in your sauce! A gal after my own heart. Looks great! Now I have a craving..

  • mythoughtsmyvoice June 11, 2009 at 8:04 am

    Yay! Now something I can actually make LoL But I guess a more simpler recipe though. I don’t form the ground beef into balls. just cook them and spread on the pasta :-)

    Li

  • Sheila Mitchell June 11, 2009 at 1:45 pm

    I’m calling Food Network right now! You make awesomness with great pics, to top it off! Makes you wanna reach thru the screen to eat it right up! (I don’t have the number)lol!

  • trash June 11, 2009 at 7:38 pm

    Meatballs and spaghetti? My seven y.o. attended a cooking class and came home with lunch and a recipe card in his hand – he has now made them a few times with just a little bit of help. Rather than frying them we put them on a rack over an oven tray and cook them in the oven. Yuuuummy!

  • cantbelieveweate June 12, 2009 at 1:16 am

    This looks wonderful!! I wish you could email me a sandwich! LOL! I may have to give this a try!!

  • orcalion June 12, 2009 at 2:45 am

    I have been following your blog for some time now. You have great cooking ideas here.

    Spaghetti and Meatballs are one of most common menus (and favourites) in restaurants in Jakarta, but I didn’t know how to make a good meatballs at home.

    Thank you for your recipe and I will sure try this one (one variation I need to make is to use lamb instead of pork since I don’t eat pork). I will let you know how it turns out.

  • Juliana June 12, 2009 at 2:55 am

    No wonder the meatballs must taste great….3 different kind of groung meat. YUMMIE! I’d love to taste them. Great pictures!

  • kellypea June 12, 2009 at 11:30 pm

    Looking mighty tasty! I’ve only made meatballs a couple of times — I think I’m lazy about it ; ) Loving the paprika and tarragon in your recipe because it’s different. Last time I made red sauce there were definitely non-traditional ingredients and it turned out great. You just never know, right? (Now I want spag ‘n’ balls for dinner…)

  • Kayte June 13, 2009 at 10:45 am

    No wonder you need 9 basil plants…LOL. This looks just fabulous, Michelle. Really beautiful photos. Those Anadama buns are very versatile, aren’t they? I would never have thought to pair them in a meatball sandwich! Thanks.

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