Sunday, December 7, 2014

{best ever} Spaghetti and Meatballs

Man, oh man. Everyone needs a good spaghetti and meatball recipe in their life. As much as I love to pop open a jar of pasta sauce for a quick spaghetti dinner, there is just something about a grown up sophisticated spaghetti dinner that just makes me feel so domesticated. This stuff is just amazing, the best meatballs (I'm taking my husband and kid's word on this, remember I'm not a huge meat eater) and the absolute best spaghetti sauce that I've ever had. I would expect nothing less from the fabulous Chelsea Winter. Now go make some mouths happy with this for your dinner tonight!


Meatballs:
1/2 cup dried breadcrumbs
2 Tbs milk
1 lb ground beef
1/2 c finely chopped onion
3 cloves garlic, minced
1 egg, lightly beaten
2 Tbs tomato paste
2 Tbs finely chopped fresh parsley (or 1 Tbs dried)
1 Tbs finely chopped fresh thyme (or 1/2 Tbs dried)
1 Tbs extra virgin olive oil
1/2 tsp salt
1/2 tsp freshly cracked black pepper

Sauce:
2 1/2 cups beef broth
1/2 cup tomato paste
1 can diced tomatoes
1 1/2 Tbs dried oregano
2 tsp finely chopped fresh rosemary
1 Tbs balsamic vinegar
2 tsp brown sugar
1 pint cherry tomatoes, halved
16 oz uncooked spaghetti pasta
grated parmesan and fresh parsley or basil to serve

Mix bread crumbs with 2 Tbs milk. In a large bowl mix together ground beef, breadcrumbs, onion, garlic, egg, tomato paste, parsley, thyme, olive oil, salt and pepper. Mix well with hands until combined then shape into golf ball sized balls. Cover and refrigerate for 20-30 min. Add some oil to a skillet over med-high heat then brown the meatballs, turning until all sides are brown. Remove and set aside. In a separate large skillet add broth, tomato paste, canned tomatoes, oregano, rosemary, balsamic vinegar and brown sugar, and stir. Add the meatballs and simmer uncovered 15-20 minutes, turning the meatballs once. Add the cherry tomatoes and simmer an additional 5 minutes. Cook the pasta according to the package directions until al dente. Drain then return to the pot. Remove the meatballs from the sauce then add the sauce to the noodles and toss to combine. Top each serving with meatballs, fresh parmesan and parsley or basil.

*Source: Everyday Delicious Chelsea Winter

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