Thursday, August 14, 2008

Spaghetti and Meatballs

My kids love to cook and I try to have them attempt a new recipe on their own. My 7 year old made these the other night and they were fabulous! This recipe is loosely based on a recipe I found in Everyday Food (April 2004, page 68)

Martha says "If you have the time, chill the meatballs for thirty minutes before cooking them. This will help them keep their shape and make them easier to handle."

1large egg
coarse salt and ground pepper
1 large onion, finely chopped
6 garlic cloves, minced
1/2 cup dried bread crumbs
3/4 cup finely grated Parmesan cheese, plus more for serving
8 oz. ground pork
8 oz dark meat ground turkey
*(I used a 93% lean ground beef instead of the pork and turkey)
1 teaspoon Italian seasonings
2 Tbs. olive oil
1 can 28 oz. crushed tomatoes
*(I used a jar of premium organic arabiata pasta sauce)
3/4 lb spaghetti

1. In a large bowl whisk together egg, water, salt and pepper. Stir in 1/2 onion and 3 cloves garlic. Add cheese, breadcrumbs and ground meat. Add 1/2 the Italian seasoning. Mix well and form into balls.

2. Heat 1 tbs. olive oil in a large non-stick skillet over medium high heat. Add meatballs (do not place to closely to one another) and brown on all sides. (About 4 to 6 minutes) Repeat with remaining meatballs. Remove meatballs when done.

3. Add remaining onion, cook over medium-low until soft, about 5 minutes. Add remaining garlic and Italian seasonings cook 30 seconds. Season with salt and pepper. Stir in tomatoes and 3/4 cup of water. Return meatballs, cover and simmer until fully cooked, about 20 minutes, Remove balls. * Instead I added meatballs to the simmering organic arabiata pasta sauce for 30 minutes.

4. Meanwhile, cook pasta in a large pot of boiling salted water -- according to directions on package. Drain return to pot. Toss with sauce and serve meatballs on top. Sprinkle with more cheese if desired.

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