meatballs – TasteFood

Appetizers, Asian, Condiment, meatballs, turkey

Asian Spiced Turkey Meatball Skewers with Sweet Chili Sauce

September 3, 2019October 14, 2019by Lynda Balslev2 Comments

Everything tastes better on a stick, including turkey meatballs:

Here’s the thing: it’s fun to eat with your fingers. Skewering food, such as these turkey meatballs, puts the fun in food. It takes ordinary recipes and sticks it to them (pun intended), along with an assortment of dipping sauces – because dipping a stick in a sauce is half the fun of eating food on skewers. If you need to encourage your kids to eat their veggies, or if you wish to invite your 20 best friends to a cocktail party, food on a stick is the way to go.

These Asian spiced meatballs are a sweet and spicy blend of ground turkey, ginger, cilantro, and garlic. They are fragrant and addictively good. Dutifully skewered on sticks or speared with toothpicks, they put the fun in food. Paired with a sweet and sour chili sauce for dipping (or drizzling) they are guaranteed to be gobbled up.

and nd who doesn’t like meatballs? Besides, it’s ’s also fun to eat meatballs.

Asian Turkey Meatballs with Chili Sauce

Active Time:
Total Time:
Makes about 20 (1 1/2-inch) meatballs

Meatballs:
2 pounds lean ground turkey
1/4 cup panko bread crumbs
3 scallions, white parts finely chopped, green parts reserved for garnish
3 garlic cloves, minced
1 red jalapeño chile pepper, seeded, finely chopped
1/2 cup cilantro leaves, finely chopped
2 tablespoons soy sauce
1 tablespoon finely grated peeled fresh ginger
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper

Chili Sauce:
1 cup unseasoned rice wine vinegar
1/2 cup sugar
2 garlic cloves, minced
1 tablespoon Sambal Oelek (red chili paste)
1 tablespoon soy sauce
1 tablespoon chopped cilantro leaves
1 tablespoon chopped mint leaves
2 teaspoons minced peeled fresh ginger

Vegetable oil for pan frying

1. Combine all of the meatball ingredients together in a large bowl and mix to combine without over-mixing. Form into 1 1/2-inch balls (wet your hands from time to time to prevent sticking). Arrange on a plate, loosely cover with plastic wrap, and refrigerate for 1 hour or up to 6 hours.

2. Prepare the chili sauce: Combine the vinegar and sugar in a small saucepan over medium heat. Heat until the sugar dissolves, stirring frequently. Remove from the heat and stir in the remaining ingredients. Cool to room temperature.

3. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the meatballs in one layer without overcrowding and flatten slightly. Cook until brown on both sides and thoroughly cooked through the center, 6 to 8 minutes, turning as needed. Transfer to a plate lined with a paper towel. Repeat with remaining meatballs.

4. Spear the meatballs with small skewers. Thinly slice the reserved green scallions. Serve with the Chili Sauce for dipping or drizzling. Garnish with the green scallions.

Lamb, Main Course, meatballs

Braised Lamb Meatballs with Roasted Red Pepper Sauce and Feta

January 28, 2019January 28, 2019by Lynda Balslev2 Comments

– It’s a Meatball Time of Year –

When the weather is cold, wet, and snowy, nothing is more comforting than a platter of comforting meatballs, browned and braised in a fragrant and spicy tomato sauce. These meatballs take inspiration from my two favorite types of meatball, a Moroccan lamb kefta and an Italian meatball, and roll them into a spicy and oh-so satisfying dish. In this recipe, the ground lamb is seasoned with North African spices, and each ball is filled with a nugget of feta cheese nestling in the center. After a quick browning in a skillet, they are popped into the oven to braise and finish cooking in a blanket of roasted tomato-pepper sauce infused with spices and a kick of heat, harissa-style. It may be chilly outside, but these meatballs will surely warm you up.

Braised Lamb Meatballs with Roasted Red Pepper Sauce and Feta

Active Time: 40 minutes
Total Time: 1 hour and 15 minutes, plus 1 hour chilling time
Makes about 20 meatballs and 2 1/2 cups sauce; Serves 4 to 6

Sauce:
1 (14.5-ounce) can fire roasted tomatoes with juices
1 (12-ounce) jars roasted peppers, drained
2 garlic cloves
2 tablespoons tomato paste
2 tablespoons ground chili paste, such as sambal olek
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper

Meatballs:
2 pounds ground lamb
1/4 cup finely chopped yellow onion
1/4 cup panko (Japanese breadcrumbs)
2 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped fresh mint
2 garlic cloves, minced or pushed through a press
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
3 ounces feta, cut into 1/3-inch cubes, plus 1/4 cup, crumbled, for garnish
1/4 cup chopped fresh cilantro or mint leaves

1. Combine the sauce ingredients in the bowl of a food processor and process to blend.
2. Combine all of the meatball ingredients, except the feta, in a bowl. Using your hands, gently mix until the ingredients are evenly distributed.
3. Shape the meat into 1 1/2 inch balls. Make a small indentation in the centers with your thumb and insert a feta cube, then close the meat around to seal it. Place the meatballs on a plate, cover with plastic wrap, and refrigerate for 1 hour.
4. Heat the oven to 350°F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add the meatballs in batches, without overcrowding, and brown on all sides, turning as needed, about 5 minutes. (The meatballs will not be cooked through at this point. They will continue to cook in the sauce.) Transfer to a plate and repeat with the remaining meatballs.
5. Add the sauce to the skillet and cook briefly over medium heat, scraping up any brown bits in the pan. Return the meatballs to the skillet and nestle them in the sauce, turning to coat. Transfer the skillet to the oven and cook until the meatballs are thoroughly cooked through, about 30 minutes. During the last 5 minutes of cooking time, sprinkle the crumbled feta over the lamb.
6. Serve with couscous or rice and garnish with chopped mint or cilantro.

Main Course, Meat, meatballs, recipe

Meatball Therapy

April 5, 2018August 20, 2018by Lynda Balslev1 Comment

If there is any food group that evokes universal comfort, it’s meatballs. Not only do meatballs simply taste great, they are present in nearly every cuisine and enjoyed by children and adults alike. Your mother likely made meatballs and so did her mother, and chances are that you are also making your own. As with many homey and rustic meals, meatballs are an economical means to stretch inexpensive cuts of meat by jumbling the ingredients together with extra fillers, such as breadcrumbs and egg, and plenty of herbs and spices for great flavor. Then, depending on the mood or craving, the meatballs can be braised in robust sauces and stews, ladled over noodles, swiped in dipping sauces, and piled into double-fisted sandwiches. There is a meatball for everyone and every preference, and bets are that you’ve been nibbling on meatballs since you were old enough to wrap your fingers around them.

This is one of my favorite meatball recipes. The key ingredient is a generous amount of grated Pecorino Romano cheese, which melts into the meat and adds rich, umami flavor. A kick of crushed red pepper flakes doesn’t hurt either. (You can reduce the red pepper if you prefer a milder version.) These meatballs can easily be frozen, so if you make too much (never a problem) or double the batch, then wrap the extras well in plastic and freeze for up to 1 month. Allow them to defrost overnight in the refrigerator before cooking.

Smothered Italian Meatballs in Marinara Sauce

Active Time: 45 minutes
Total Time: 2 hours and 15 minutes
Makes about 24 (1 1/2-inch) meatballs

1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
3 garlic cloves, minced
3/4 cup breadcrumbs or Panko
1 cup (packed) finely grated Pecorino Romano cheese, plus extra for garnish
1/4 cup finely chopped Italian parsley, plus extra for garnish
1/4 cup finely chopped yellow onion
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon marjoram
Olive oil for pan frying

Marinara Sauce:
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can crushed Italian plum tomatoes
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper

Prepare the meatballs:
Combine the meatball ingredients in a large bowl. Using your hands, gently mix until the ingredients are evenly distributed. Shape the meat into 1 1/2-inch balls, without over working the meat. (Wet your hands with cold water from time to time to prevent sticking.) Place the meatballs on a platter and cover with plastic wrap. Refrigerate for at least 1 hour.

Prepare the sauce:
Heat the oil in a large saucepan over medium heat. Add the onion and sauté until softened, about 3 minutes. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 20 minutes.

Cook the meatballs:
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs in batches, without over crowding, and brown on all sides, about 5 minutes, turning as needed. (The meatballs will not be cooked through at this point. They will continue to cook in the sauce.) Transfer to a plate and repeat with the remaining meatballs.

2. Add the sauce to the skillet and cook briefly over medium heat, stirring up any brown bits in the pan. Add the meatballs to the sauce and turn to coat. Cover and simmer over medium-low heat until the meatballs are thoroughly cooked through, about 30 minutes. Serve garnished with chopped parsley and grated cheese.

Main Course, Meat, meatballs

Smothered Meatballs Marinara

January 23, 2016July 22, 2018by Lynda Balslev4 Comments

When it’s cold and rainy (or snowy!), I crave hearty warming dinners like meaty stews and slow-cooked braises. The other day I purchased a few kilos of ground beef and pork from a local ranch to throw in the freezer for a rainy day, but not before setting aside a few pounds to cook for dinner. It was only 8:00 in the morning and I already knew what I would be making that afternoon – comforting meatballs smothered in marinara sauce.

Smothered Italian Meatballs in Marinara Sauce

The key ingredient in this recipe is a generous amount of grated Pecorino Romano cheese, which melts into the meat and adds rich, salty flavor. A kick of crushed red chile pepper doesn’t hurt either. (You can reduce the red pepper if you prefer a milder version.)

Makes about 24 (1 1/2-inch) meatballs

1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
3 garlic cloves, minced
3/4 cup breadcrumbs or Panko
1 cup finely grated Pecorino Romano cheese
1/4 cup finely chopped yellow onion
1/4 cup finely chopped Italian parsley
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon marjoram

Olive oil for pan frying
Finely chopped Italian parsley
Grated Pecorino or Parmesan cheese

Prepare the sauce:
Heat the oil in a large saucepan over medium heat. Add the onion and sauté until softened, about 3 minutes. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer uncovered until slightly thickened, about 20 minutes.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the meatballs in batches, without over crowding, and brown, turning as needed, about 5 minutes. (The meatballs will not be cooked through at this point. They will continue to cook in the sauce.) Transfer to a plate and repeat with the remaining meatballs.

Add the sauce to the skillet and cook briefly over medium heat, stirring up any brown bits in the pan. Add the meatballs to the sauce and turn to coat. Cover and simmer over medium-low heat until the meatballs are thoroughly cooked through, about 30 minutes. Serve with garnished with chopped parsley and grated cheese.

Lamb, Main Course, Meat, meatballs

Braised Lamb and Feta Meatballs

March 26, 2015December 16, 2018by Lynda Balslev7 Comments

Moroccan lamb kefta meets smothered Italian meatball: Two of my favorite recipes are rolled into one fragrant, warming and satisfying dish. I took my go-to lamb keftas and fluffed them up with breadcrumbs and a nugget of feta nestled in the centers before browning them in a skillet. I then popped them into the oven to braise and finish cooking in a blanket of my roasted tomato-pepper sauce. Just like Italian meatballs marinara, these lamb meatballs are very comforting, and I dare say even more tasty with the addition of North African spices and heat.

Braised Lamb Meatballs with Feta
Serves 4 to 6

2 pounds ground lamb
1/4 cup finely chopped yellow onion
1/4 cup panko
2 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped fresh mint
2 garlic cloves, minced or pushed through a press
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
3 ounces feta, cut into (1 cm.) cubes

2 cups Roasted Tomato Pepper Sauce
1/4 cup crumbled feta
1/4 cup chopped fresh cilantro or mint leaves

1. Combine all of the meatball ingredients, except the feta, in a bowl. Using your hands, gently mix until the ingredients are evenly distributed.
2. Shape the meat into 1 1/2 inch balls. Make a small indentation in the centers with your thumb and insert a feta cube, then close the meat around it. Place the meatballs on a plate, cover with plastic wrap, and refrigerate for 1 hour.
3. Heat the oven to 350°F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add the meatballs in batches, without overcrowding, and brown on all sides, turning as needed, about 5 minutes. (The meatballs will not be cooked through at this point. They will continue to cook in the sauce.) Transfer to a plate and repeat with the remaining meatballs.
4. Add the sauce to the skillet and cook briefly over medium heat, scraping up any brown bits in the pan. Return the meatballs to the skillet and nestle them in the sauce, turning to coat. Transfer the skillet to the oven and cook until the meatballs are thoroughly cooked through, about 30 minutes. During the last 5 minutes of cooking time, sprinkle the crumbled feta over the lamb.
5. Serve with couscous or rice and garnish with chopped mint or cilantro.

Main Course, Meat

Smothered Italian Meatballs Marinara

November 20, 2014December 29, 2020by Lynda Balslev9 Comments

Posted by Lynda Balslev

Now that it’s behaving like fall outside, I find myself making a b-line to the meat stalls at the farmers market. Sure, I’ll be stuffing my bags with apples, mushrooms, kale, and persimmons later – but first I want some meat, because when it’s cold and rainy, I crave hearty warming dinners like meaty stews and slow-cooked braises. Last weekend I purchased a few kilos of ground beef and pork from a local ranch to throw in the freezer for (another) rainy day, but not before setting aside a few pounds to cook for dinner. It was only 8:00 in the morning and I already knew what I would be making that afternoon – comforting meatballs smothered in marinara sauce.

Smothered Italian Meatballs in Marinara Sauce

Marinara Sauce:
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can crushed Italian plum tomatoes
1 (15-ounce can) Italian plum tomatoes with juice
1 bay leaf
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper

Olive oil for pan frying
Finely chopped Italian parsley
Grated Pecorino or Parmesan cheese

Tip: Got leftovers? Crumble any leftover meatballs into the sauce and serve over pasta or layer into lasagna.

Breads, Pasta, Rice, Grains, holiday, Main Course, Meat, meatballs

Spaghetti, Meatballs and Lady and the Tramp

February 13, 2013February 14, 2013by Lynda Balslev12 Comments

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

Appetizers, Denmark, Main Course, Meat, meatballs

Spiced Meatballs with Cranberry Compote, Yogurt and Dill

June 1, 2012June 26, 2019by Lynda Balslev13 Comments

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

Appetizers, cookbook, entertaining, Parties, Poultry, tastefoodblog

On a Stick! and a recipe for Chinese Meatballs

June 7, 2011August 11, 2014by Lynda Balslev20 Comments

~
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.

~
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.

Breads, Pasta, Rice, Grains, Italy, Main Course, Meat, Pasta

Spaghetti and Meatballs

April 27, 2011August 10, 2014by Lynda Balslev15 Comments

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.