MEATBALLS AND SPAGHETTI IN MARINARA SAUCE

MEATBALLS AND SPAGHETTI IN MARINARA SAUCE

INGREDIENTS

v  ½ cup milk (whole or skimmed)

v  ½ cup fine breadcrumbs

v  1 large egg

v  1 teaspoon

v  Freshly ground black pepper

v  ½ cup grated parmesan cheese

v  ¼ cup finely minced Italian parsley

v  ½ minced meat such as beef , pork, turkey, chicken, veal, or amix.

v  ½ cup finely chopped onion (or grated on a coarse grater) from 1 small yellow onion.

v  1 clove garlic, finely minced

METHOD

·          Mix the milk and breadcrumbs and set aside as you prepare the rest of the meatball mix.the breadcrumbs will absorb the milk and become soggy.

·          Thoroughly whisk the egg in a large bowl, add salt and black pepper, and then add the cheese and parsley.

·          Mix the egg and ground meat using your hands.

·          Mix the onions and breadcrumbs/milk mixture, as well as garlic, using your fingers. Pinch the meat between your fingers rather than kneading it.

·          Form meat balls by pinching appropriate chunks off the mixture and rolling it between your palms

·          Roast the meatballs. Arrange the balls on a baking sheet slightly apart. Cook under the broiler for 20 to 25 minutes or bake at 400F for 25 to 30 minutes. The meatballs are done when cooked through and the outsides are brown. If you have a food thermometer, it should read 165F  when inserted in the middle of the meatball. Serve immediately

HOW TO PREPARE SPAGHETTI

INGREDIENTS

v  500g spaghetti

v  ¼ cup plus 1 tablespoon olive oil

v  1 onion, chopped

v  1 zucchini, grated

v  2 eggs, beaten

v  ¾ cup grated pecorino (cheese made from sheep’s milk)

v  Kosher salt

v  1 cup marinara sauce

METHOD

§   Boil spaghetti following instructions on the package

§   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and zucchini and cook until soft, for 6 to 8 minutes.

§   Add the vegetables with the spaghetti, eggs, and pecorino. Season with ½ teaspoon salt.

§   Heat the remaining ¼ cup of oil in a large skillet over medium heat. Working in batches, cook ½ cup portions of spaghetti mixture until golden and crisp, 3-4 minutes per side.

Serve with marinara sauce.

HOW TO PREPARE MARINARA SAUCE

INGREDIENTS

Ø  2(14.5 ounce) cans stewed tomatoes

Ø  1(6 ounce) can tomato paste

Ø  4tablespoons chopped fresh parsley

Ø  1 clove garlic, minced

Ø  1 teaspoon salt

Ø  ¼ teaspoon ground black pepper.

Ø   

Ø  6  tablespoons olive oil

Ø  1/3 cup finely diced onion

Ø  ½ cup white wine

METHOD

v  In a food processor, place ripe tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt and pepper. Blender until smooth.

v  In a large skillet over medium heat, sauté the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.

v  Simmer 30 minutes, stirring occasionally.