lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, May 11, 2015

Spaghetti and Meatballs

Classic Spaghetti and Meatballs
Miss F would be happy eating meatballs nearly every meal. She loves to help make them, working methodically to roll each one into an identical ball.  She and C both requested spaghetti and meatballs, I have been wanting to try this recipe from Tide and Thyme for awhile. I  have plain gelatin on hand for my go to short rib recipe, so that intrigued me.  I think Miss F ended up eating nearly 10 meatballs, not so much of the pasta.  I love the pasta, not so interested in the meatballs.  We make a great duo.
Spaghetti and Meatballs

For the meatballs:
1 egg, beaten
2 tablespoons milk
½ teaspoon powdered gelatin
1 pound ground beef
2 cloves garlic, minced
2 slices of bread, pulsed to crumbs in food processor
2 tablespoons fresh parsley, minced
1 teaspoon kosher salt
½ teaspoon black pepper
vegetable oil, for pan frying

For the sauce and pasta:
2 tablespoons olive oil
1 teaspoon minced garlic
1 28-ounce can crushed tomatoes
1 tablespoon fresh basil leaves , minced
½ teaspoon salt
¼ teaspoon pepper
1 pound spaghetti
Parmesan cheese, grated

In a large bowl, whisk together the egg and milk. Sprinkle the gelatin over it, let sit for 5 minutes. Stir in the beef, garlic, bread crumbs, parsley, salt and pepper. Using a small disher, scoop out each meatball and roll to about 1” in diameter. Add enough oil to coat the bottom of a skillet, heat over medium high. Once the oil comes to temperature, add the meatballs in a single layer. Fry, turning several times to brown all sides. Transfer to a paper towel lined plate and set aside.

Prepare the pasta per package instructions.

For the sauce, discard oil in pan, leaving behind any browned bits. Add olive oil along with garlic; sauté, scraping up any browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil; add salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low flame. Add the prepared spaghetti to the pan, toss well to coat. Serve topped with parmesan cheese.
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