[title subtitle=”words: Catherine Frederick “][/title]
Ingredients
Italian Meatballs
- 1/2 pound ground beef
- 1/4 pound ground veal (or use 1/2 pound if not using pork)
- 1/4 pound ground pork (or use 1/2 pound if not using veal)
- 1 1/2 teaspoons garlic powder
- 1/2 cup chopped fresh flat-leaf parsley
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 teaspoon ground nutmeg
- 1 1/2 teaspoons Italian seasoning
- 1/3 cup grated Parmesan cheese
- 1 egg, whisked
- 1/2 cup Italian bread crumbs
- 3 Tablespoons extra-virgin olive oil
- 3 cups sauce (store-bought or homemade – recipe below)
- 2 Tablespoons chopped fresh parsley (garnish)
- 1 lb. spaghetti noodles
Marinara Sauce
- 1 Tablespoon extra-virgin olive oil
- 1 cup finely chopped yellow onion
- 1 1/2 teaspoons minced garlic
- 1/2 cup red wine
- 1 (28-ounce) can crushed San Marzano tomatoes
- 1 Tablespoon chopped fresh flat-leaf parsley
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
method
For the Meatballs
In medium bowl, combine beef, veal, pork, garlic powder, Italian seasoning, salt, pepper, nutmeg, parsley and Parmesan. Add egg and bread crumbs, stir to combine.
Form mixture into 2-inch balls. In large sauté pan, heat oil over medium heat. Add meatballs to pan, taking care not to crowd them. Carefully turn with fork until fully cooked and browned all over. Remove to paper towels.
Discard any remaining oil, but do not clean
pan. Cook spaghetti noodles according to package directions.
For the Sauce
Heat oil in same pan meatballs were cooked in. Add onion, sauté over medium heat until translucent. Add garlic, cook for 1 minute longer. Add wine, cook on high heat, scrape up all the bits in the pan, and stir until almost all the liquid evaporates, 3-4 minutes.
Stir in tomatoes, parsley, salt, and pepper. Add cooked noodles to sauce along with meatballs. Toss to coat.
Garnish with Parmesan and parsley. Serve with crusty French bread.
