Whit and I spent hours in the kitchen today making dinner, rotating between Frank Sinatra and Imagine Dragons, and trying to keep Elsa out of our hair. We made spaghetti and meatballs for our Sunday Supper and it was a divine sort of comfort food on a chilly night. We served it with a simple salad in a bag and frozen french bread. It’s all about balance, right?!
Spaghetti & Meatballs
For the meatballs:
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 pound ground sirloin
- 1 3/4 cup seasoned dry bread crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 cup freshly grated Parmesan cheese
- 2 garlic cloves, minced
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup dry red wine
- 2 extra-large eggs, beaten
- 1/4 cup olive oil
For the sauce:
- 2 32-ounce jars good marinara sauce, such as Rao’s (so pricey but delicious for a splurge)
- 1 1/2 pounds spaghetti, cooked according to package directions
- Freshly grated Parmesan
- Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper.
- Place the sirloin, pork, and veal in a large mixing bowl and lightly break up the meats with a fork and your fingertips. Add the bread crumbs, cheese, garlic, parsley, 2 teaspoons salt, and 1/2 teaspoon black pepper. Add the eggs, wine, and 3/4 cup water and combine lightly but thoroughly.
- Measure out 2-ounce portions of the mixture (I use a rounded 1 3/4-inch ice cream scoop) and roll each lightly into a ball. Place one inch apart on the prepared sheet pans. Brush the meatballs with the olive oil.
- Bake the meatballs for 25 to 30 minutes, until lightly browned. Pour the marinara into a large pot and bring to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through.
- To serve with spaghetti, distribute among shallow pasta bowls. Spoon the meatballs and sauce onto the pasta. Sprinkle with extra Parmesan and serve hot.
We had so many meatballs left over, that we froze a container with a jar of sauce to enjoy on a crazy weeknight when we are short on time!
Cooking for Jeffrey: A Barefoot Contessa Cookbook
DIXIE DELIGHTS DELIVERED