Spaghetti and Meat­balls (serves four, or two peo­ple two nights in a row, in my life)

good splash olive oil

1 medium red onion finely chopped
3 cloves gar­lic, finely chopped

1 lb ground beef, lamb, pork or my combo of all three
one hand­ful pars­ley, finely chopped
3 tbsps Ital­ian sea­son­ing
1 tsp dried basil
1/3 cup home­made bread crumbs
1/2 cup ricotta cheese
1/2 cup grated parme­san cheese
1 egg, beaten

First, in a large skil­let saute the gar­lic and onions in the olive oil and let cool off the stove. Then mix all the other ingre­di­ents together. When gar­lic and onions are cool enough to touch, add them and mix, using your hands (sorry to say) at the end. Form into balls that fit in the palm of your hand (you should get about six). Heat more olive oil in the skil­let you used for the gar­lic and onions and place the meat­balls in a sin­gle layer. Fry on one side for about three min­utes, then gen­tly turn them over and fry on the other for three min­utes. Gen­tly remove the meat­balls one by one with a tongs, and place in your tomato sauce. This can sim­mer indef­i­nitely, at a very low sim­mer, while you make your salad and cor­rect your child’s geog­ra­phy home­work and boil your spaghetti. To serve, place a tongs-full of spaghetti on a plate, add two meat­balls, and ladle over sauce. Top with grated parmesan.

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