Friday, March 04, 2011

Finding a perfect meatball recipe has been on my list of things to do. Yes I have a perfect recipes list. And the following meatball dish sounded good. I only used the recipe to make the meatballs. I just poured it over cooked pasta and the meatballs turned out phenomenal. The right amount of garlic and the trick with combing the bread and milk made the meatballs very light. I am posting the entire recipe as I found it incase you want to make the original.

From My Life In Pictures

2 slices sandwich bread, crusts removed
1/4 cup buttermilk
1 pound meatloaf mix (the combo of ground beef/pork/veal)
1/3 cup grated Parmesan
1 egg yolk
2 minced garlic cloves
1/2 teaspoon oregano
Salt and pepper
2 tablespoons olive oil
3 cups prepared marinara sauce
2 cups water
8 ounces spaghetti, broken in half
2 tablespoons chopped fresh basil

1. Tear bread into small pieces and mix with buttermilk in medium bowl until it forms a paste. Add meat, cheese, egg yolk, garlic, oregano, salt and pepper and mix. Form into meatballs, using 2 tablespoons of meat mixture per meatball.

2. Heat oil in large skillet over high heat. Sear meatballs on one side for one minute. Turn meatballs over to cook very briefly on the other side and transfer to plate lined with paper towel. Wipe out skillet.

3. Add sauce and water to skillet, add pasta and turn heat to medium high. Cover and cook, stirring often, for 8 minutes.

4. Nestle meatballs into spaghetti, seared side up. Reduce heat to medium low, cover and cook for 4 more minutes, stirring from time to time. Uncover and cook for 4 more minutes or until spaghetti is done, stirring gently from time to time.

5. Transfer to plates and sprinkle with basil and more Parmesan cheese.

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