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--- recipe-spaghetti-meatballs [2024/02/12 14:31] – jsanders
+++ recipe-spaghetti-meatballs [2024/02/14 20:40] (current) – [Links] jsanders
@@ Line 1: / Line 1: @@
-For the meatballs:
+===== Spaghetti & Meatballs =====
-  * 1/2 pound ground veal
+Succulent handmade meatballs and a quick marinara sauce add flavor to any spaghetti dinner.
-  * 1/2 pound ground pork
+==== Ingredients ====
+=== Meatballs ===
+  * 1 pound ground pork
   * 1 pound ground beef
-  * 1 cup fresh white bread crumbs (4 slices, crusts
+  * 1 1/4 cup seasoned dry bread crumbs
-  * removed)
-  * 1/4 cup seasoned dry bread crumbs
   * 2 tablespoons chopped fresh flat-leaf parsley
   * 1/2 cup freshly grated Parmesan cheese
@@ Line 15: / Line 15: @@
   * Olive oil
-For the sauce:
+=== Pasta ===
-  * 1 tablespoon good olive oil
+https://www.kingarthurbaking.com/recipes/semolina-pasta-recipe
-  * 1 cup chopped yellow onion (1 onion)
-  * 1 1/2 teaspoons minced garlic
+==== Method ====
-  * 1/2 cup good red wine, such as Chianti
+=== Meatballs ===
-  * 1 (28-ounce) can crushed tomatoes, or plum tomatoes
+  - Place the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
-  * in puree, chopped
+  - Preheat oven to 400F. Place meatballs 1-2 inches apart on a foil lined baking sheet and bake for 20-25 minutes.
-  * 1 tablespoon chopped fresh flat-leaf parsley
-  * 1 1/2 teaspoons kosher salt
-  * 1/2 teaspoon freshly ground black pepper
-For Serving:
+=== Pasta ===
-  * 1 1/2 pounds spaghetti, cooked according to package
+https://www.kingarthurbaking.com/recipes/semolina-pasta-recipe
-  * directions
-  * Freshly grated Parmesan
-====== Directions ======
+==== Links ====
-  - Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
+=== Meatballs ===
-  - Pour equal amounts of vegetable oil and olive oil into a large (12-inch) 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, turning carefully with a spatula or a fork. 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.
+[[https://www.foodnetwork.com/recipes/ina-garten/real-meatballs-and-spaghetti-recipe-1946027]]
-  - 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.
+[[https://jsanders.me/wiki/pdf/Real%20Meatballs%20and%20Spaghetti%20Recipe%20_%20Ina%20Garten%20_%20Food%20Network.pdf|PDF Mirror]]
-  - Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked rough. Serve hot on cooked spaghetti and pass the grated Parmesan.
+=== Pasta ===
+https://www.kingarthurbaking.com/recipes/semolina-pasta-recipe