Tag Archives: meatballs

Spaghetti, Meatballs and Lady and the Tramp

meatballs spaghetti tastefood

Valentines Day and … Meatballs?

You might be surprised to hear this, but I am not a sweet person. That is, I don’t eat lots of sweets. I prefer savory dishes, and if I indulge in any one department it usually involves salt, not sugar. So, this Valentine’s Day when I found myself thinking of a special meal to prepare for my family, a rich chocolate cake was not at the top of my list. Instead, I will make delicious comfort food, something sating and homey, pleasing to the entire family – and savory, not sweet. So, this is on our menu for the big day: Spaghetti and Meatballs. And don’t tell me that isn’t romantic either;  you need only to look to Lady and the Tramp for inspiration…

Spaghetti and Meatballs

Makes about 12 (2-inch) meatballs. Serves 4.

For the meatballs:
3/4 pound ground pork
3/4 pound ground beef
1/2 cup panko breadcrumbs
1/2 cup finely grated Parmigiano cheese
2 cloves garlic, minced
2 tablespoons finely chopped Italian flat leaf parsley
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 large egg, lightly beaten
2 tablespoons olive oil

For the sauce:
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1/2 cup dry red wine
1 (28 ounce) can Italian plum tomatoes with juice
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 pound spaghetti
Whole basil leaves for garnish
Finely grated Parmigiano cheese for serving

Combine the pork, beef, garlic, breadcrumbs, cheese, parsley, oregano, salt pepper and red pepper flakes in a bowl. Add the egg and  mix in with your hands. Lightly form into 2-inch meatballs. Place on a plate, cover with plastic, and refrigerate for 1 hour.

Heat 2 tablespoons olive in a deep skillet over medium heat. Add the meatballs in batches, without overcrowding. Brown on all sides, turning gently with tongs or a spatula. Remove and set aside on a plate lined with a paper towel. When all of the meatballs are browned, pour off the oil.

Make the sauce: Without cleaning the skillet, add 1 tablespoon olive oil. Add onion and saute until softened, 3 minutes. Add garlic and saute 1 minute. Add wine and cook, scraping up any brown bits, until reduced by 2/3. Add tomatoes, breaking them up with a spoon. Add tomato paste, oregano, salt and pepper. Return meatballs to the skillet. Cover and simmer over low heat until the meatballs are cooked through, about 30 minutes.

Bring a large pot of salted water to a rolling boil. Add spaghetti and cook unitl al dente; drain. Serve spaghetti with meatballs and sauce ladled over. Garnish with basil leaves and grated cheese.

And here are a few sweeter suggestions for your Valentine’s Day from TasteFood:
Chocolate Brownies
Flourless Chocolate Cake
Chocolate Pots de Creme

Spiced Meatballs with Cranberry Compote, Yogurt and Dill

It’s time to get fresh and meaty. I created this recipe for an upcoming class I am teaching at Cavallo Point in Sausalito, California on Scandinavian cooking. While traditional Scandinavian cooking may be heavy and meat focused (especially in the winter) it delightfully tips to an abundance of fresh produce in the warmer, brighter summer months. This recipe marries the Nordic climate extremes with a spin on the Swedish meatball, which is traditionally pan-fried and then napped with a warm cream sauce. These ground meat patties are transformed into fun finger food, freshened and brightened with tufts of parsley and dill. The heavy sauce is replaced by crisp lettuce leaves for wrapping  and a sweet-piquant cranberry compote and a dab of yogurt.  Continue reading Spiced Meatballs with Cranberry Compote

On a Stick! and a recipe for Chinese Meatballs

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Here’s the thing: It’s fun to eat with your hands, and Matt Armendariz has figured this out. In his new book On a Stick! it seems that every food you may think of is fair game for skewering. It might be simple:  Crudité Skewers with Latin Green Goddess Dressing or Caprese Sticks with Mozzarella, Basil and Tomatoes. It might be more complex: Deep Fried Ravioli or Spaghetti and Meatballs anyone? Or perhaps you are craving something sweet. How about Frozen Bananas Dipped in Chocolate or Strawberry Shortcake? Yes, that’s right – all on a stick.

On a Stick! puts the fun in food, taking ordinary and exotic recipes and sticking it to them, so to speak, along with an assortment of dipping sauces – because, after all, dipping a stick in a sauce, dressing, salsa or chutney is half the fun of eating food on skewers.  If you would like to enjoy a little simple pleasure, if you need to entice your kids to eat their veggies, or if you wish to invite your 20 closest friends to a party, you will appreciate this book.  There’s something in it for everyone, and fun doesn’t get more tasty than this.

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For my first recipe, I tried the Chinese Meatballs, which are a spicy, savory concoction of ground turkey, cilantro and spices. Fragrant with ginger and garlic, these addictive little morsels are served with a sweet and sour chili sauce. I pan fried them rather than deep fried them before dutifully skewering with bamboo sticks. And you know what? They really do taste better on a stick.

Chinese Meatballs with Sweet and Sour Chili Sauce
Makes about 12 meatballs

3/4 pound lean ground pork or turkey
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon minced garlic
2 teaspoons peeled and minced ginger
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 bunch cilantro, minced
1 scallion, thinly sliced
1 teaspoon salt
1 teaspoon freshly ground black pepper

Mix all of the ingredients together in a large bowl with your hands to thoroughly combine. Form into 12 small even balls. Heat 3 tablespoons vegetable oil in a skillet over medium high heat.  Add the meatballs in one layer without overcrowding. Cook, turning, until browned on all sides. Transfer to a plate lined with a paper towel. Repeat with remaining meatballs. Skewer with toothpicks or bamboo sticks. Serve with Sweet and Sour Chili Sauce.

Sweet and Sour Chili Sauce

1 cup rice wine vinegar
1 cup sugar
2 tablespoons minced lemon grass
1/2 bunch mint, minced
2 tablespoons chopped cilantro
1 tablespoon minced garlic
1 tablespoon seeded and minced red jalapeño
1 teaspoon peeled and minced ginger

Stir vinegar, sugar and lemongrass in a saucepan over medium heat and cook until sugar dissolves and liquid reduces by one-third. Strain into a bowl and cool completely. Stir in mint, cilantro, garlic, red jalapeño and ginger. Serve warm or at room temperature, alongside the meatballs.

Recipe reprinted with permission from On a Stick! Written and photographed by Matt Armendariz. Published by Quirk Books.

Full disclosure: I received a free copy of On a Stick! from Quirk Books.

Spaghetti and Meatballs


Spaghetti and Meatballs

One would think that since I have a food blog, dinner is always a happening, gastronomic event in our home. Wouldn’t that be nice? However, as any multi-tasking writer/parent may attest, after a day of meeting deadlines, planning a cooking class, driving kids to and from activities, bringing the dog to the vet and paying bills, dinnertime rolls around and the “what’s for dinner?” question looms with a blank stare in response. The most unfair aspect of this situation is that the supermarket was bypassed on the way to the vet, and I have spent a good part of the day immersed in the food web drooling over photos and recipes by many talented bloggers. So to add misery upon misery, not only is the family famished and the refrigerator empty, I am craving a delicious home-cooked meal worthy of TasteSpotting.

Yesterday this was the case. It was 6 pm, and I had no idea what to make for dinner. We were hungry, and the usual salad with cheese seemed so … wimpy. I pictured something warm and filling, a sturdy meal to feed a family. Peeking in the freezer, I spied a pound of frozen beef, and suddenly envisioned a Lady and the Tramp style platter of spaghetti with steaming red sauce and meatballs. The cook in me said, “Why not?” All the necessary ingredients were in the pantry. It would take less than an hour to prepare the meatballs and sauce, while filling the kitchen with tantalizing aromas as it simmered. I would rally and fight my fatigue. The reward was a perfectly delicious and rustic family-style dinner to launch the new week.

Spaghetti and Meatballs

Adapted from a recipe by Ina Garten. I used all beef for the meatballs (that’s what was in the freezer!) Feel free to substitute some of the beef with veal or pork. Serves 4.

For the meatballs:
1 pound ground beef (or 1/2 pound beef, 1/2 pound veal or pork)
3 slices prosciutto, minced
1 1/4 cup panko breadcrumbs
1/4 cup finely grated Parmigiano-Reggiano cheese
2 tablespoons finely chopped Italian flat leaf parsley
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 large egg, lightly beated
1/3 cup warm water
2 tablespoons olive oil
2 tablespoons vegetable oil

For the sauce:
1 tablespoon olive oil
1 small yellow onion, chopped
2 garlic cloves, minced
1/2 cup dry red wine
1 –  28 ounce can Italian plum tomatoes with juice
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 pound spaghetti, cooked according to package instructions
Finely grated Parmigiano-Reggiano cheese for serving
Whole basil leaves for garnish

Combine the beef, prosciutto, breadcrumbs, cheese, parsley, oregano, salt pepper and nutmeg in a bowl. Add the egg and water and mix in with your hands. Lightly form into 1 1/2 inch meatballs.
Heat olive and vegetable oil in a skillet over medium heat. Carefully add the meatballs in batches, without overcrowding. Brown on all sides, turning gently with tongs or a spatula. Remove and set aside on a plate lined with a paper towel. When all of the meatballs are browned, pour off the oil. Without cleaning the skillet, add 1 tablespoon olive oil. Add onion and saute until softened, 3 minutes. Add garlic and saute 1 minute. Add wine and cook, scraping up any brown bits, until reduced by 2/3. Add tomatoes, breaking them up with a spoon. Add tomato paste, oregano, salt and pepper. Return meatballs to the skillet. Cover and simmer over low heat until the meatballs are cooked through, about 30 minutes.
Serve over cooked spaghetti, garnished with grated cheese and basil leaves.