Wednesday, December 3, 2014

Whats Cookin' Wednesday

Spaghetti & Meatballs
1 1/12 pounds Ground Beef (You can use the mix but I prefer all beef)
3 cloves Garlic, Minced
3/4 cups Italian Bread Crumbs
2 whole Eggs
3/4 cups Freshly Grated Parmesan
1/4 cup Flat-leaf Parsley, Minced
Salt & Freshly Ground Black Pepper
Splash Of Milk
1/2 cup Olive Oil (for frying)
1 whole Onion, Diced finely
3 cloves Garlic, Minced
2-3 whole cans (28 Oz) Crushed Tomatoes
Salt & Pepper
1 teaspoon Sugar
1/4 cup Flat-leaf Parsley, Minced or some dried parsley
8 whole Fresh Basil Leaves, Chiffonade (optional) or a bay leaf
2 pounds Angel Hair, Cooked To Al Dente
To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into  1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.
To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.
After the balls are cooked, in the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in the crushed tomatoes. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.
Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.
Just before serving, stir in basil if using.
Serve over cooked spaghetti. Sprinkle with extra Parmesan.
I serve this with garlic knots, or fresh crusty Italian bread
I made this on Sunday, packaged it up to freeze/store and we had it for dinner on Monday.
It was delicious. Of course I made enough for 9 people when it was just the 2 of us eating.


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