Is there a better comfort food than spaghetti and meatballs?
For me, maybe mac ‘n cheese tops it. But not according to my bestest friend in the world, Jess – she doesn’t eat most types of cheese, only Parmesan and mozzarella. For her, meatballs are where it’s at.
I can’t argue. I’ll take a good meatball over a lot of things.
So for her birthday this year, a menu of all of her favorite things was definitely in order. We started with a simple Caprese salad of fresh mozzarella and beefsteak tomatoes, drizzled with good balsamic and olive oil and some fresh basil from our {balcony} garden.
This is another one of Jess’ absolute favorite things. She is a person you can count on to order meatballs and/or Caprese salad anytime they’re on the menu – she’s cute like that.
And when it comes to dessert, it’s chocolate-covered anything – strawberries, pretzels, extra points for a caramel apple. She also happens to love anything involving turtle candy – you know, the classic chocolate, caramel, and pecan combo. So, I ended up making her a turtle ice cream pie.
{You’ll have to stay tuned for that recipe}
Back to our luscious little meatballs. I’ve made meatballs you bake in the oven, and meatballs you pan-fry. These meatballs are browned in the pan first, and then they finish simmering in the {super-fast and easy} tomato sauce for about a half hour. It’s a good method – they come out perfectly moist, and the veal/pork/beef combo gives them incredible flavor. But, really – did you expect anything less coming from Ina?
Real Meatballs + Spaghetti
Adapted from Ina Garten
- 1/2 pound ground veal {if you can’t find this at the store, use 1 1/4 pounds beef and 3/4 pound pork instead – or whatever gets you to 2 pounds total}
- 1/2 pound ground pork
- 1 pound ground beef
- 1 cup fresh white bread crumbs {4 slices, crusts removed, into the food processor and blended into crumbs}
- 1/4 cup seasoned dry bread crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 cup freshly grated Parmesan cheese
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 extra-large egg, beaten
- Vegetable oil
- Olive oil
The sauce:
- 1 tablespoon good olive oil
- 1 cup chopped yellow onion (1 onion)
- 1 1/2 teaspoons minced garlic
- 1/2 cup good red wine
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
To serve:
- 1 1/2 pounds spaghetti, cooked according to package directions
- Freshly grated Parmesan
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.
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. And don’t worry if they come out looking a little flat on some sides – that’s what happened to me. I promise – they’re still quite presentable and very delish. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.
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.
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.
{Along with your favorite red wine, of course}
