Spaghetti and Meatballs

I would bet money that most of us consider this is one of the ultimate comfort foods.  Although I only make this a few times a year I do make sure I make a double recipe of the Marinara for the freezer  This recipe we had a few times a month or maybe even once a week, so now it is a “must have” whenever some cool weather reaches South Florida.

Spaghetti and Meatballs

Ingredients

For the Meatballs

• 2/3 lb. Ground Beef
• 1/3 lb. Ground Pork
• 1/4 cup Fresh Bread Crumbs (white bread/cut into small pieces)
• 1/4 cup milk
• 1 Tbsp. finely chopped yellow onion
• 1 Tbsp. finely chopped Italian parsley
• 1 tsp. finely chopped fresh Rosemary
• 1  Lg. Egg (beaten)
• 1/3 C. Parmigiano-Reggiano (freshly grated)
• 1/4 t. Ground Nutmeg
• Salt and Freshly Ground Pepper
• 1 lb. Spaghetti
• Addl. Parmigiano-Reggiano (freshly grated for garnish)
• Fresh Basil Leaves (for garnish/optional)

For the Marinara Sauce

See here for Marinara Sauce recipe

Preparation

1. (Begin to heat Marinara Sauce (low and slow)
2. Soak the bread crumbs in the milk
3. Squeeze milk out of the bread crumbs and mix gently with the beef, pork, onion, parsley, rosemary, nutmeg, Parmigiano Reggiano and salt and pepper; shape into balls, golf ball size
4. Let rest on a baking sheet covered in the refrigerator for about 1 hour
5. Saute the meatballs in the oil on medium high; brown on all sides in batches/remove to paper towel lined plate; when all meatballs are cooked drain off the oil
6. While the meatballs are cooking the Marinara Sauce can be heating / now add the cooked meatballs and heat thoroughly
7. Cook the spaghetti until al dente/drain and serve immediately on warmed plates; add the sauce and meatballs
8. Garnish with additional fresh cheese and fresh basil leaves

(Yield: approx. 16-20 meatballs)

Recipe from Betty Cheney (and changes through the years)

Advertisement