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
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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
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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
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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
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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.
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Taste the sauce to see if it's to your liking – I added a teaspoon sugar.
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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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The seventh Key West mystery, KILLER TAKEOUT, is on bookshelves everywhere. What about yours?
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Oddly enough, I find that tomato sauces benefit more from sugar than from salt. And I think baking meatballs is the best way to go. I recently made a recipe that was supposed to be an Ikea copy. It wasn't! You won't see me posting it here. : (
ReplyDeleteYes on the sugar and the baking--I just took a tray of them out of the oven!
DeleteSpaghetti and meatballs is a great, staple meal, and I love the word "herbalicious"! Your photos with fresh basil remind me that I have to use my herbs. Luckily, both my basil, oregano and other Italian herbs are still growing well on my balcony planters in Ontario...a full 6 weeks longer than last summer!
ReplyDeletethanks Grace! Do you try to bring the herbs inside? I do have a nice rosemary bush in the kitchen and I'm going to try bringing my thyme in...
DeleteYes, I bring my rosemary and bay leaf plant inside for the winter. The oregano and mint usually survive indoors too. But this is fresh basil's last hurrah. I already made 3 big batches of basil pesto (not pistou) in September.
DeleteTerrific idea.
ReplyDeleteI have a giant basil plant that needs some pruning before nasty Matthew hits.
go away Matthew! You've caused too many problems already.
DeleteWe were lucky in the Boca area--some rain and wind, but nothing of consequence.
DeleteLovely recipe, Lucy/Roberta! I also love baked meatballs and I will be trying these. XO
ReplyDeletethanks MJ xo
DeleteYes, Killer Takeout is on my bookshelf! Very good!
ReplyDeleteLooks amazing. Will have to try this since I have a good bit of basil that needs harvesting. Thanks!
ReplyDelete