Friday, October 3, 2008

Spaghetti & Meatballs

Who doesn't love spaghetti and meatballs? Well, other than communists. That's right, nobody. It's as American as...everything else we stole and bastardized from other nations?

This definitely went much better than last time I made meatballs. These ones turned out perfectly. Pretty much the only way I'll eat spaghetti is if I've made the sauce myself. Sure, I'll use bottled when I'm feeling totally lazy for lasagna or to mix with other stuff, but if it's just getting heated and then put in my mouth? No thank you, sir. I'll pass on the flavorless, artificial colorings, preservative enhanced blech. Of course, unless I'm feeling lazy. Seriously, folks. When I'm tuckered out I'll throw my principles out the window faster than that lady with the baby and the bathwater. I'm easy like that, what can I say?

Want to know the secret to fantastic spaghetti and meatballs? Don't top with grated parmesan - top with grated Roncal. It's a sheeps milk cheese and makes all the difference. MiL introduced me to Roncal and I can't thank her enough. It's superb and really adds an additional nuance of flavor.

Spaghetti & Meatballs


3 tablespoons butter
1/2 yellow onion, minced
2 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (28 oz) tin petite diced tomatoes
1 (10 oz) tin tomato sauce
1 (6 oz) tin tomato paste
2 tablespoons champagne vinegar ( If you're not using champagne vinegar, just omit it. Do NOT substitute white or cider vinegar.)
1/4 cup chicken stock (optional)

In a large deep skillet melt butter over medium heat. Cook garlic until fragrant, add onion and cook till softened and nearly translucent. Add basil, oregano, tomato sauce and tomato paste. Mix thoroughly. Add tin of petite diced tomatoes and incorporate completely. Allow to come to a steady simmer. Add a nice glug of champagne vinegar, approx. 2 tablespoons. Simmer over med-low heat for 45 min-1 hour. If the sauce becomes too thick add chicken stock if desired to thin. Do not shorten cooking time, it's needed to slowly deepen the flavor of the tomatoes and meld the flavors together.


olive oil
1/4 yellow onion, minced very finely
1 lb. ground beef
1 egg
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
freshly ground black pepper to taste
1 tablespoon Worcestershire sauce
6 saltines, crushed to crumbs
1/4 teaspoon red pepper flakes

Preheat oven to 400 F

In a small skillet cook onion over medium heat until softened and translucent. Remove from skillet and cool to room temperature. In a mixing bowl combine ground beef and cooked onion with rest of ingredients. Mix thoroughly. Grease baking sheet with olive oil and shape meat mixture into balls about 1 1/2 inches in diameter. Cook for 12-15 minutes or until internal temp reaches 160 F. Serve with cooked spaghetti noodles and sauce.


Kristin said...

Well, I'm certainly no communist. Spaghetti and meatballs was my absolute favorite meal growing up.

And I will not, EVER, use the jarred spaghetti sauce. I just don't buy it, because I hate it. It has a weird, flat, yet salty flavor that I can't stand. Of course, I now have my own supply of home-jarred sauce downstairs, so that won't be a problem.

I knew all that tomato misery would pay off in the end . . .

Kevin said...

I can't believe that I still haven't tried spaghetti and meatballs! Spaghetti: good, Meatballs: good; combining the two must be great. It looks good!

Whitney said...

Yumm!!!! looks so good!!! I have never heard of that kind of cheese before..I will have to try it! I ate indian food the other night so I was thinking about you guys( It was no where near as good as what we had though) : )