With the temperature beginning to drop after each successive sunset, I find that I am leaning more and more towards making those warm comfort foods that are eventually going to become a staple in my kitchen in the coming winter months. Since we have not had Italian food for a while, I decided to make the eternal favorite – spaghetti and meatballs. Delicious and comforting, you cannot ask for a more satisfying, homey dish!
The meatballs have been inspired by this recipe that defeated even the mighty Bobby Flay in the meatball throw down challenge. While I was a skeptic at first of using 4 eggs for every pound of meat, I have to admit that it does make the meatballs really tender. Having made hockey pucks before that I tried to pass off as meatballs, I have to say that I have finally hit upon a recipe that provides pretty consistent results!
Spaghetti and meatballs
Spaghetti and meatballs
Serves 8-10
Ingredients for the tomato sauce
1 onion, diced
4 small carrots, diced
1 1/2 tbsp garlic paste
2 tbsp dried parsley
2 tbsp dried basil
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried sage
1 tsp freshly ground black pepper
1 tsp dried red chili flakes (use less if you don’t want it spicy)
1 can tomato paste (6 oz)
3 cans petit diced tomato (14.5 oz each)
4 cups chicken stock
1 cup grated Pecorino Romano
1/2 cup chopped parsley
2 tsp brown sugar (optional)
Olive oil
Method
1) Heat olive oil in a pot on medium heat. Add onions and carrots and saute until the onions become translucent. Add garlic paste and all the dried spices. Stir well.
2) Add the tomato paste and cook the mixture for a minute. Add the chicken stock to de-glaze the pot.
3) Add the diced tomatoes and stir. Bring the mixture up to a boil and then reduce it to a simmer and cover with a lid. Simmer for 45 minutes, stirring occasionally. Add the sugar, if you are using it.
4) Transfer the mixture to a food processor and pulse it until it becomes a smooth sauce. Be careful as the sauce is going to be super hot! Put the smooth sauce back into the pot.
[If you like your tomato sauce to be chunky, you can skip this step].
4) Add the cheese and simmer for another 15 minutes.
5) Add the chopped parsley just before you are ready to serve.
Ingredients for the meatballs
1 lb ground beef (not a lean cut)
1 lb hot Italian sausage
8 eggs
1 cup Italian bread crumbs
1 cup milk
2 tbsp Worcestershire sauce
1 tbsp onion powder
1 tsp garlic powder
1 tsp freshly ground black pepper
1 tsp dried red chili flakes
1 cup grated Pecorino Romano
1/2 cup chopped parsley
Method
Heat oven to 375F.
1) In a big bowl, mix everything in except for the meats.
2) Once everything has been mixed thoroughly, add the beef and the sausage. Work with your fingers and quickly incorporate everything together. Don’t over work the meat!
3) Line a baking sheet with aluminum foil. Shape mixture into 2″ balls and line them on the baking sheet.
4) Bake for 30-40 minutes, until the meatballs have cooked through completely.
Dinner_tonight
