this is the way we roll

we all know i’m crazy for food blogs, and i discovered recently another such blog that makes my inner foodie smile bigger than the cheshire cat. it’s called pink salt & garlic and it’s from said tasty site that i found the answer for this past sunday night’s dinner:

spaghetti and meatballs.

my honey had requested this comfy dish a few days prior, and a lazy sunday afternoon was the perfect time to jump in the kitchen and get to work. thanks to my handy dandy food processor, the whole thing came together like a good magic trick.

and now for some recipes you will like (along with some commentary):

marinara sauce

prep: 15 min

cook:1 hr 20 min (+20 or more minutes to simmer with meatballs)

4 servings as a first course

ingredients:

1/4 cup extra-virgin olive oil

1 small onion, finely chopped

1 garlic clove, finely chopped

1 celery stalk, finely chopped

1 carrots, peeled and finely chopped

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 (32-ounce) cans crushed tomatoes

1 dried bay leaves

note: you can chop all the veggies in a food processor; it does save time especially if you are doing a larger batch. (yep, it sure does!)

in a large pot, heat the oil over a medium-high flame. add the onions and garlic and saute until the onions are translucent, about 10 minutes. add the celery, carrots, and 1/2 teaspoon each of salt and pepper. sauté until all the vegetables are soft, about 10 minutes. add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. remove and discard the bay leaves. season the sauce with more salt and pepper, to taste.

the sauce can be made 1 day ahead. cool, then cover and refrigerate. reheat over medium heat before using or freeze for up to a month.

recipe from giada de laurentiis everyday italian

don’t like to see raw meat rolled into perfect little meaty balls (i.e. this post’s namesake)? then close your eyes and scroll really fast all the way to the bottom to see the glorious finished product). 🙂

meatballs

prep: 15 minutes

cook: 15-20 minutes (+20 or more minutes to simmer with sauce)

ingredients:

a slice of good quality white bread (i used soft, whole wheat because it makes me feel better about myself when eating delectable carby pasta)

1/3 cup milk (i used almond milk because it’s my ‘dairy’ of choice)

1 pound ground beef, preferably chuck

1 tablespoon chopped onion

1 tablespoon chopped parsley

1 egg

1 tablespoon extra virgin olive oil

3 tablespoons freshly grated parmigiano-reggiano cheese

whole nutmeg (not sure about the whole nutmeg thing, so i put in a dash of the powdered variety for good measure)

salt & black pepper

*fine, dry, unflavored bread crumbs, spread on a plate (needed only if you plan on frying the meatballs – this will help to keep them from sticking to the pan)

vegetable oil

trim away the bread crust, put the milk and bread in a small saucepan, and turn on the heat to low. when the bread has soaked up milk, mash it to a pulp with a fork. remove from heat and allow to cool completely.

into a bowl put the chopped meat, onion, parsley, the egg, the tablespoon of olive oil, the grated parmesan, a tiny grating of nutmeg – about 1/8 teaspoon – the bread and milk mush (yum. it’s like liquid bread.), salt and several grindings of black pepper. gently knead the mixture with your hands without squeezing into balls about 1 inch in diameter. roll the balls in the breadcrumbs (only if pan frying, which i opted not to do).

if baking:

put on lightly oiled baking sheet, cook at 375 for 15 minutes or until thoroughly cooked. remove from tray with slotted spoon, place in marinara sauce and simmer gently together for about 20 minutes.

if sauteing:

choose a sauté pan that can subsequently accommodate all the meatballs in a single layer. pour in enough vegetable oil to come ¼ inch up the sides. turn on the heat to medium and when the oil is hot, slip in the meatballs, sliding them in with a spatula will avoid splashing hot oil out of the pan. brown the meatballs on all sides, turning them carefully so they won’t break-up. add meatballs to the marinara sauce and simmer gently together for about 20 minutes.

serve over spaghetti – yum!

recipe from marcella hazan’s essentials of classic italian cooking

my masterpiece! one for you and one for me. xxo

 

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