Tuesday, January 15, 2013

Meatballs and Spaghetti


Recently, we had a discussion in our home about "winter food". A term my son-in-law had nerve heard of before we discussed it. Winter food is both hearty and "stick to your ribs". Most comfort food is winter food.

A perfect winter food are these meatballs and spaghetti. The meatballs are a little effort but they are so worth every bite of effort.


Start with one pound of both ground beef and ground pork. Combine meat with eggs, bread crumbs, garlic, freshly ground parmesan, chopped flat leaf parsley, salt, pepper and the best part, two tablespoons of heavy cream.




The best way to incorporate these ingredients is with your hands.

Once thoroughly mixed, use a medium ice cream scoop and make the little meatballs. This recipe makes 26 meatballs. I then roll the meatballs to make them into compact perfectly round balls. 




Heat 1/4 c. of good olive oil. In batches of 8 to 10 meatballs, brown them on all sides. Set aside once thoroughly browned and go to the next batch. Continue until all meatballs are done. 



In the oil from the meatballs, saute one diced onion until translucent. Then add garlic.

Next, add two cans of fire-roasted tomatoes, one large can of whole tomatoes, salt, pepper and sugar. Bring to a low boil and simmer for twenty minutes.

Gently return the meatballs to the sauce and let simmer for at least thirty minutes. The longer the better.

Ten minutes before you are ready for dinner, boil two pounds of pasta. I like fettuccine with these meatballs as they hold up really well, but you can use vermicelli.

These meatballs can be frozen at any stage of preparation but I prefer to freeze them after they are browned. They can be added to the sauce and bring so much flavor to the table.



My little grandson, 18 months old, said...Yumm with every bite of these meatballs. He is so cute and that would melt any grandmother's heart. He loves my cooking. 


Meatballs

1 lb. ground pork 
1 lb. ground beef
1 c. bread crumbs, I prefer Italian but you can use whatever
2 eggs
3 cloves of garlic, minced
1/2 c. grated Parmesan
1/4 c. Flat leaf parsley minced
1/4 t. salt
1/4 t. pepper

1/2 c. of olive oil for the cooking. 

Sauce

1 yellow onion diced
3 cloves garlic
1 can of whole tomatoes
2 cans of fire roasted tomatoes
1/2 c of white wine
1 t. salt
1/2 t. pepper
1 to 2 T. sugar


3 comments:

  1. We have winter and summer foods too. :) I understand what you mean. Just the other day, I was thinking I hadn't made spaghetti and meatballs in a long time. Your meatballs are pretty much like the recipe I've used but your sauce sounds awesome. I'm definitely going to try this.

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