I decided to add some chopped onion and garlic as well. I've finally decided that I 100% enjoy onions. I enjoy chopping them just hate the tears from doing so. hahaha. I use to only like them sauted and diced VERY thin but I absolutely love them in French Onion soup. They were a nice crunch addition to the meatballs. Plus, it was a very simple recipe which I'm a big fan of simplicity when it comes to cooking. I do make more intermediate recipes but simple is sometimes the way to go. My dad made a delicious Pasta dish with spinach and artichokes and guess what? I love artichokes as well! I just hate scanning them through the check out. hahaha...
My sister Lisa makes this fabulous artichoke dip that is very popular when we have dinners together. Her pork recipe is the one my dad used this weekend. We are big fans of it for sure. :) I keep talking about making Ina's granola bars and I'm FINALLY doing so tomorrow. I'm on a 2 day break from work which is glorious. I have to work both weekend days this upcoming weekend but we don't have too much planned. Well, time to finish this up. My friend Heather told me about http://www.allrecipes.com/ where you can share recipes with each other. If you're reading this you should definitely sign up there, it's an awesome site.
Til next time, goodnight friends :)
--Lauren
Ina's Real Meatballs
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved
Cook Time: 1 hr 20 min
Level: Intermediate
Yield: 6 servings
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 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
For 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, 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:
- 1 1/2 pounds spaghetti, cooked according to package directions
- Freshly grated Parmesan
Directions
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. 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.
i want some meatballs. also, the new blog is much nicer to look at than that red one.
ReplyDeleteThanks! I like it better too :)
ReplyDeleteAll Recipies is awesome! Caressa uses this page all the time. We pretty much use that site for everything we eat.
ReplyDelete