Showing posts with label baked meatballs. Show all posts
Showing posts with label baked meatballs. Show all posts

Thursday, October 6, 2016

Herbalicious Spaghetti and Meatballs #recipe @LucyBurdette




LUCY BURDETTE: Some days I simply crave good old-fashioned spaghetti and meatballs. But most traditional versions are loaded with sodium and thus off-limits to me. But this enormous basil plant was calling to me: Lucy! Lucy! spaghetti! spaghetti!

How could I refuse? I've tried a few other recipes, but this one really stood out. (And my hub loved it too!) I happened to have some low-sodium corn muffins in the freezer, but you can improvise if you're not so lucky.)

Ingredients for the meatballs

1 pound good quality ground beef
Two low-sodium corn muffins (or 2 slices bread)

one egg
1/4 cup milk
One half onion, chopped finely
One clove garlic, ditto
One half teaspoon dried oregano
Freshly ground pepper
Half a teaspoon Jane's Crazy mixed-up pepper

 

Mix all ingredients together and fashion the mixture into meatballs, size of your choice. Place these on a baking sheet covered with parchment paper and bake at 350 for about 20 minutes. Turn them halfway through so both sides have a chance to brown. Set these aside on paper towels to drain.

 


For the sauce

24 ounce jar unsalted crushed tomatoes (I love the local Bishop's Orchards brand)
One onion, chopped
One large clove garlic, chopped
1 teaspoon dried oregano
Three-quarter teaspoon dried hot red pepper flakes, or to taste
4 to 6 large basil leaves, shredded
1 teaspoon sugar, or to taste

 


 

Sauté the garlic and onion until soft, and then add the oregano and pepper. After a few minutes of simmering, add the tomatoes. Cook these ingredients together for about 30 to 45 minutes, then add the basil and simmer again. 

 

Taste the sauce to see if it's to your liking – I added a teaspoon sugar.

This amount of sauce is appropriate for about half the meatballs, so add the balls to the sauce and simmer again. (I froze the remainder for another day.) If you were serving a larger crowd, you might double the tomato sauce and add all the meatballs. 


The flavors will meld together nicely if you make this a day ahead. Serve on good-quality pasta with fresh grated Parmesan on the side. And something green of course.














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Monday, January 9, 2012

Grandmothers Rule!


Congratulations to Kathy Kaminski!  Kathy's grandmother's recipe for Raspberry Rollups won our 2011 Christmas Cookie contest!  The competition was stiff.  We could hardly believe it when we had a tie.  Even in the run-off the scales constantly tipped between Raspberry Rollups and Spicy Gingerbread.  But in the end, Raspberry Rollups won!  I baked them and can assure you that they're wonderful!  A package of cookie baking goodies is on the way to Kathy as her prize.


Coincidentally, the recipe I'm blogging about today is over 100 years old and also came from a grandmother!

I am not Italian.  My mom cooked and baked wonderful dishes when I was growing up, but I'm not one of those people who had a couple of aunts in the kitchen arguing about how to make the best tomato sauce for pasta.  I last made spaghetti and meatballs about eight years ago.  There's a reason I haven't made them since then -- it was a production that ate up hours and hours of time.

Of course, I started with fresh tomatoes and made my favorite tomato sauce, a small production in its own right.  Then I blended ground pork and ground veal with ground beef.  I still recall cooking those meatballs and wondering if they would ever cook through.

And then one day, purely by happenstance, I caught part of a Bobby Flay Throwdown.  If you're not familiar with the throwdowns, they're challenges to make the best version of a particular dish.  Bobby Flay chooses a person who makes a dish that people rave about.  Then Bobby Flay cooks his own version and has a contest to see whose recipe is better.

On this particular show, Bobby Flay went to Maroni Cuisine in Northport, NY and challenged them to a meatball throwdown.  I happened to come along just as Mike Maroni was describing how they make their famous meatballs.  They BAKE them!  Eureka!

All the Italians reading this are probably wondering what the big deal is -- I had no idea that you could bake meatballs.  I would have expected them to be hard and dry.  And get this -- they only use beef -- and precious few ingredients at that.  And their sauce -- no wine!  No green peppers.  It's easy peasy.

So I had to try it.  Now, one little word of caution.  Unless you're trying to impress an Italian boyfriend who loves garlic, do not make this for a date.  It contains nearly an entire head of garlic.  Delicious!  But maybe not the right thing for cuddling up close.

These meatballs were so tender!  They almost melt in your mouth.  Unbelievably good.  From now on, this will be my go-to recipe for meatballs.  Easy and delicious.  I served them to friends, who all said they weren't sure they were the best meatballs they'd ever eaten (okay, let's be honest, one of those friends had an Italian mother-in-law with a special recipe of her own) but they all conceded that they're right up there with the best.  My vote is that they're the best meatballs ever.

I didn't want to change the recipes around, but I wound up making a couple of small changes anyway.  The meatballs should be made with Romano cheese, but I substituted Parmesan cheese.

The sauce calls for olive oil that isn't extra-virgin, but that's what I used and it turned out fine.  It also calls for imported crushed tomatoes, but I used Muir Glen organic.



Grandma Maroni's Meatballs
see the original recipe at Food Network

1 pound ground beef
1/2 cup dried breadcrumbs
4 large eggs
1/2 cup milk (I used nonfat)
3/4 cup grated Parmesan (or Romano)
3 ounces grated Spanish onion
1/4 cup finely diced garlic
1/4 cup finely chopped parsley
1/4 cup finely chopped basil leaves

Preheat oven to 350.  Mix all the ingredients and shape into golf ball-size balls.  Place on lightly oiled baking sheet and bake for 40 minutes.

Maroni Sauce
see the original recipe at Food Network

3/4 cup olive oil
1 large or 2 medium Spanish onions, finely diced 
12 cloves garlic, minced
2-28 ounce cans imported crushed tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1 large handful of julienned basil leaves 

In a saucepan, heat the oil over medium. Add the onions and garlic and cook until translucent.  Add everything else, except the basil, and simmer 20 minutes.  Remove from heat, add the basil, and serve over meatballs.

Buon Appetito!