I am not Italian, not even close so I have some fear of posting a recipe for Spaghetti and Meatballs on AR, as I am sure there are some purists out there. But I happen to really like my recipe and I get a great many compliments on it so I am going to share it.
I like put many different types of vegetables in the sauce and I also like to use various types of ground meat as well. I like the mesh of flavors in the sauce and the meatballs. I probably use more breadcrumbs than some recipes but I do believe Meatballs were created to make a little meat feed more people. I love the little lamb and pork flavor that comes through in the blend. I also love the eggplant flavor that comes through as well.
Red Sauce
1 TBl Olive Oil
6 cloves of garlic chopped
1/2 med yellow onion chopped
1 shallot chopped
1 leek chopped
8 mushrooms chopped
1/2 large red pepper chopped
2 small eggplants chopped
32 oz cooked plum tomatoes
1 C red wine
1 tsp Italian seasoning
Sauté all of the of the chopped vegetables in the olive oil until soft and browned. Add the tomatoes and red wine. Cook for 60 minutes. Prepare the meatballs separately
Meatballs
1/2 lb each ground lamb, beef, pork and veal
1 C bread crumbs
2 oz cheese grated finely like Parmesan or Romano
4 cloves garlic finely chopped
1/2 small yellow onion finely chopped
Cracked black pepper
Combine all ingredients do not over blend. Form into meatballs and brown in a large skillet. Add the Red Sauce and simmer for another hour over low heat and serve over cooked Spaghetti!
Carla Dimond
Realtor-Lifestyle Neighborhood Specialist
Keller Williams Realty-Cupertino
Cell/Direct: (650) 388-8820
cdimond@kw.com
carladimond.com
DRE # 01871201
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