142.8...Real Meatballs and Spaghetti

January 02, 2016

142.8...Real Meatballs and Spaghetti

We are still recuperating from our crazy Holiday Bowl experience. We enjoyed a lazy day at home yesterday. I decided comfort food was in order last night so I pulled out a recipe for Barefoot Contessa’s Real Meatballs and Spaghetti. It hit the spot.

Real Meatballs and Spaghetti (Serves 6)

Recipe from Barefoot Contessa

Ingredients:

For the meatballs:

1/2 pound ground veal

1/2 pound ground pork

1 pound ground beef

1 cup fresh white bread crumbs (4 slices, crusts removed)

1/4 cup seasoned dry bread crumbs

2 Tbsp chopped fresh flat-leaf parsley

1/2 cup freshly grated Parmesan cheese

2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/4 tsp. ground nutmeg

1 extra-large egg, beaten

Vegetable oil

Olive oil

For the sauce:

1 Tbsp good olive oil

1 cup chopped yellow onion (1 onion)

1 1/2 tsp. minced garlic

1/2 cup good red wine, such as Chianti

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

1 Tbsp chopped fresh flat-leaf parsley

1 1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

For serving:

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

Freshly grated Parmesan

Directions:

1. 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.

2. 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.

3. For the sauce, heat the olive oil in the same pan. Add the onion and sauté 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.

4. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

Printable Recipe