It seems as if it's pasta month on Mystery Lovers Kitchen! Here is another recipe to enjoy--old-fashioned spaghetti and meatballs. I've made plenty of meatballs before--Swedish meatballs, Greek meatballs, meatballs Stroganoff, but I don't recall ever making meatballs and spaghetti! This recipe is adapted from the Damn Delicious web site. I cut the recipe in half because there were only two of us and even then I had plenty leftover for another meal. I made a few alterations out of necessity--I only had ground beef so that is what I used. I didn't have any parsley or fresh basil either but I forged ahead and it was delicious! Don't be tempted to leave out the fennel seeds--you'd be surprised at how much flavor they impart. And you can add more or less red pepper flakes according to your taste. It was a bit spicy (hubby can't tolerate too much heat) so next time I might dial it back a bit although I enjoyed it the way it was.
½ cup freshly grated Parmesan
⅓ cup Panko
⅓ cup chopped fresh parsley leaves
½ cup milk
1 large egg
1 small shallot, diced
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1 pound lean ground beef
1 pound ground pork
for the sauce
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 teaspoons Italian seasoning
½ teaspoon fennel seeds
¼ teaspoon crushed red pepper flakes
⅓ cup dry red wine
1 (28-ounce) can crushed tomatoes (I used whole tomatoes and crushed them with my hands. Try to find San Marzano tomatoes if you can.)
1 (15-ounce) can petite diced tomatoes
1 teaspoon sugar
½ cup chopped fresh basil leaves
1 pound spaghetti
Preheat your oven to 425 degrees. Prepare your baking sheet by lining with foil or parchment paper and spraying with cooking spray. Set aside while the you make the meatballs and the oven preheats.
Combine Parmesan, Panko, parsley, milk, egg, shallot and garlic and season with 1 tsp. salt and ½ tsp. pepper (or to taste.) Let sit for 10 minutes.
Add beef and ground pork to bowl and mix thoroughly.
Form into meatballs, approximately 1 inch to 1 ½ inches. Place on prepared baking sheet. Bake until browned, about 12 to 15 minutes.
Meanwhile, make the sauce:
Heat olive oil and sauté onions until translucent. Add garlic, Italian seasonings, fennel and crushed red pepper. Sauté until fragrant—about one minute.
Stir in wine and deglaze pan, scraping up any browned bits. Add tomatoes, sugar and salt and pepper to taste. Bring to a boil, lower heat and simmer for approximately 20 minutes until sauce thickens.
Stir in meatballs, cover and simmer approximately 30 minutes. Stir in basil and salt and pepper to taste.
Serve over cooked pasta.
** Remember the sauce waits for the pasta, not the other way around. Begin to cook pasta when sauce is very nearly done.
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My article on the Enduring Appeal of Cozy Mysteries
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Thank you for the delicious sounding recipe. As for me, there is no such thing as too many pasta dishes. I would also have to half the recipe and for the same reason.
ReplyDelete2clowns at arkansas dot net
Thank you for sharing this recipe. I don't often make meatballs and spaghetti but I'm going to try this version.
ReplyDeleteAproper homey dish for a chilly night.
ReplyDeleteChilly and snowy here in Michigan!
DeleteThis looks delicious and perfect to have during this cold winter weather.
ReplyDeleteThank you