Spaghetti & Meatballs

by byn on March 5, 2010

in Pasta & Noodles

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My  mouth is watering just thinking about this. I was super excited to hit tomatoes on the re-introduction list. What more is there to say? I think everyone grew up eating some variation of this dinner. In our house, the sauce either came out of a jar or a can (Sorry Mom!) and it was one of my first foodie revelations to realize how easy it is to make tomato sauce from scratch. Well, using canned tomatoes anyway.

As for the meatballs, I used turkey instead of beef/pork, but since wheat/dairy/eggs are all okay for me, in went breadcrumbs, cheese and an egg instead of ground flax. They were incredible! One quick note – I am way too impatient to stand over a pot browning all these meatballs in hot oil. I just stick them on rack over a foil-lined baking sheet, crank the oven and toss them in for about 20 minutes while I make the sauce. They still get brown, you save yourself some fat, and you don’t have to deal with anything sticking. 

Spaghetti & Meatballs
 
Source: Adapted from Smitten Kitchen, who adapted it from the Barefoot Contessa
 
Ingredients:
 
Meatballs
1 lb ground turkey
1/2 cup breadcrumbs
1/4 cup freshly grated parmesan cheese
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 tsp onion powder
1 egg, lightly beaten
1/4 cup + 2 tbsp warm water
 
Sauce
1 tbsp olive oil
1 cup chopped onion
2 or 3 cloves of garlic, minced
pinch of red pepper flakes
1/2 cup red wine (or chicken broth)
28oz can crushed tomatoes
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
 
Directions:
  1. For meatballs, mix everything in a bowl and form into roughly 2″ balls. Bake in a 400 degree oven for about 20 minutes.
  2. For sauce, heat the olive oil in a large saucepan. Add onion and saute over medium heat until onion is soft, about 5-10 minutes. Add the garlic and red pepper flakes and cook for 1 more minute.
  3. Add the wine or broth, and cook on high heat, scraping up all the brown bits on the bottom of the pan, until almost all the liquid evaporates, about 3 minutes.
  4. Stir in the tomatoes, salt and pepper, and simmer for 25-30 minutes.
  5. When the meatballs are done, add them to the sauce and let it finish simmering.
  6. Serve with your fave pasta shape and lots of freshly grated parm. YUM.
 
 
 

{ 1 comment… read it below or add one }

Brooke March 12, 2010 at 10:26 am

looks great…I think I might give this a try next week!

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