Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
crockpot pepperoncini beef sandwiches, Kaiser rolls, fruit
basil panko chicken tenders, corn on the cob, cucumber salad
out to Capital Grille
chipotle chicken pasta, pao de queijo
French bread pizzas, salad
cooking class at Quattro
creamy tortilla soup, tomatoes with cilantro pesto

Wednesday, April 25, 2012

Weeknight Spaghetti and Meatballs

weeknight spaghetti and meatballsPlease note the "weeknight" part of this post.  Note the pasta sauce sloshed all over the bowl because the whole shebang had just been dumped into a large serving bowl right before a hungry toddler dove right in to eat a meatball.  Spaghetti is a favorite of Miss F's and meatballs send her over the moon with happiness.  This great recipe comes from A Taste of Home Cooking.  Her weeknight meal has a lot more impressive presentation than mine does, but who cares?  It's a weeknight (and it tastes damn good!)
Weeknight Spaghetti and Meatballs

½ pound ground beef
½ pound ground pork
1/3 cup Panko bread crumbs
1 large egg, lightly beaten
5 garlic cloves, minced
1 teaspoon dried Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil, divided
1 (28-oz) can crushed tomatoes
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
1 cup red wine
1 cup water
½ pound spaghetti

Combine meat, Panko, egg, half the garlic, Italian seasoning and some salt and pepper in a bowl and knead gently until combined. Form meat into meatballs, about 1-inch around. Refrigerate for 20 minutes to firm up the meat.

Heat oil in a large, 12-inch non-stick skillet with high sides over medium heat until just smoking. Cook meatballs until well browned all over, about 5 minutes. Transfer meatballs to a paper towel-lined plate. Drain fat from the skillet.

Add 1 tablespoon oil to the now-empty skillet over medium-high heat. Add the remaining garlic and cook until fragrant, about 30 seconds. Add tomatoes, basil, oregano, red pepper flakes, wine, water, pasta, salt and pepper and bring to a boil. Cover, reduce heat to medium-low and cook, stirring often, until pasta begins to soften, about 7 minutes.

Return meatballs to the skillet and simmer, covered, until meatballs are cooked through and pasta is al dente, about 5 minutes. Serve.
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3 comments:

Melinda said...

OMG!!! It's looks SUPER TASTE!!!!
I'll definetely try it out!
Immediately when I saw this picture I don't know why but came to my mind the Lady and the Tramp cartoon with the perfect spaghetti and meatballs! :)

The Home Cook said...

Hehe! I'm glad you guys liked this recipe. We loved it and I definitely need to make it again soon.

Anonymous said...

Honestly, I find your photo way more appealing. Rustic. Messy. Sauce everywhere. Pretty much the perfect bowl of spaghetti and meatballs!

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