Spaghetti and Meatballs

by Laura

Adapted from Ina Garten

The main difference in my adaptation from Ina's version is that I just used beef instead of ground veal, pork and beef and I increased the ratio of sauce to meat. And I have to say the best part of this meal was leftover spaghetti and meatball subs.

Ingredients

For meatballs:

1 1/4 pound ground beef
1/2 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg, beaten
Vegetable oil
Olive oil

spaghetti salad.JPG

For 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, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

For Serving:

3/4 lb spaghetti

Parmesan

Toast (not really optional in my opinion)

First batch of meatballs in the works

First batch of meatballs in the works

Place the ground beef, both bread crumbs, parsley, Parmesan, salt, pepper, egg, and 1/2 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 1-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. 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.

For the leftover subs

Toast any bread (I used french rolls) and butter. While bread is toasting, heat up the leftover spaghetti and meatballs. Place warm spaghetti and meatballs on toast and top with provolone cheese while it is all still warm. 

meatball sub.JPG