Meatballs and Marinara
(Source: Ina Garten)
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
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 didn't use veal but made the meatballs using a mixture of 1 pound ground beef and 1 pound ground pork**
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