Mains, Fixins' & Sweets

For Real Spaghetti & Meatballs

Lets Live Spaghetti & Metballs Header

I love pasta. I would eat pasta everyday. Pasta with pesto, pasta with marinara, gnocchi with sage butter sauce, fettuccine alfredo….you get the idea. Since my love runs deep I do not mess around when making it for dinner. I go all out, 100% homemade. If I’m going to eat a ridiculous amount of carbs it better be damn worth it. The sauce doesn’t need to cook on the stove all day, you don’t need to call you Italian grandmother up for help. This recipe is simple, delicious and foolproof.

Make it soon, your stomach will thank you.

 

Lets Live Yall Spaghetti ingredients

We shall start with the meat balls. You will need: ground beef, ground veal, and ground pork, ground nutmeg, sliced bread, an egg, bread crumbs, fresh parsley, parmesan cheese, salt and pepper, olive oil and vegetable oil.

 

Lets Live Yall Spaghetti Bread

Take your sliced bread, rip it in half and stick it into your food processor. This may seem weird, fresh bread crumbs as well as dried? The fresh bread crumbs keep the meatballs light and so moist.

 

Lets Live Yall Spaghetti Bread crumbs

Grind ’em up.

 

Lets Live Yall Spaghetti meatball mixture pre

Put the ground meats, both bread crumbs, parsley, parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl.

 

lets Live Yall Spaghetti meatball mixtureCombine with a fork, not smashing but cutting using cutting motions. Using the fork will keep the meatballs light rather than chewy and dense.

 

Lets Live Yall Spaghetti meatballs raw

Using your hands, lightly form the mixture into 2-inch meatballs.

 

Lets Live Yall Spaghetti meatballs cooking2

In a large skillet add equal amounts of vegetable oil and olive oil. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs.

 

Lets Live Yall Spaghetti meatballs cooked

Remove the meatballs to a plate. Discard the oil but don’t clean the pan. Go ahead and try one, I did!! Its for the sake of quality control.

 

Now lets move on to the sauce

Lets Live Yall Spaghetti sauce ingredients

Its pretty simple. You will need: red wine, fresh parsley, crushed tomatoes, salt & pepper, a yellow onion, garlic and olive oil.

 

Lets Live Yall Spaghetti onions raw

Heat the olive oil in the same pan you cooked the meatballs in. Add the onion and saute over medium heat until translucent, 5 to 10 minutes.

 

Lets Live Yall Spaghetti Onions cooked

Add the garlic and cook for 1 more minute.

 

Lets Live Yall Spaghetti wine

This is the best part. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. And since were only using 1/2 a cup, pour a glass for yourself. After all you are making this marvelous meal, you deserve it.

 

Lets Live Yall Spaghetti sauce

Stir in the tomatoes, parsley, salt, and pepper.

 

Lets Live Yall Spaghetti meatballs cooking

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes. Remember to cook your spaghetti noodles during this time!

 

Lets Live Spaghetti & Metballs Finished

Serve over hot pasta with a sprinkle of fresh parsley on top.

Enjoy some cheesy garlic bread on the side if you’re feeling extra naughty. Recipe here.

 

Now go ahead and eat a giant bowl of this. Oh, and the leftovers are even better.

 

For Real Spaghetti & Meatballs

Ingredients

For the meatballs:

1/2 pound ground veal

1/2 pound ground pork

1 pound ground beef

1 cup fresh white bread crumbs (3-4 slices)

1/4 cup seasoned dry bread crumbs

2 tablespoons chopped fresh flat-leaf parsley

1/2 cup Parmesan cheese

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

1 extra-large egg, beaten

Vegetable oil

Olive oil

 

For the sauce:

1 tablespoon good olive oil

1 cup chopped yellow onion (1 onion)

1 1/2 teaspoons minced garlic

1/2 cup good red wine, such as Chianti

1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped

1 tablespoon chopped fresh flat-leaf parsley

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

For serving:

1 1/2 pounds spaghetti, cooked according to package directions

Parmesan

 

Directions

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine  with a fork. Using your hands, lightly form the mixture into 2-inch meatballs.

Pour equal amounts of vegetable oil and olive oil into a large skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes. Serve hot on cooked spaghetti.

 

Until next time!

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