Barefoot Bloggers Archives - Page 7 of 7 - Lake Lure Cottage KitchenLake Lure Cottage Kitchen

The Barefoot Bloggers are a group of foodies who post twice a month on recipes from The Barefoot Contessa, Ina Garten. Each member has a turn picking a dish from one of Ina’s many cookbooks or recipes featured on the Food Network. The first choice for February, Real Meatballs and Spaghetti, was chosen by Rebecca of Ezra Pound Cake. Visit her blog for a funny and informed look at cookery. The reason I became a Barefoot Blogger is because I find Ina Garten’s recipes to be straightforward ( no cream of mushroom soup here), seasonal, and usually delicious. Many of her recipes have become a permanent part of my repertoire. For the most part I liked this recipe. The meatballs were wonderful. I did cut way back on the salt though. To my taste, Ina overdoes the salt. I ended up with 22 meatballs as opposed to her 16. The three meats made for a flavorful combination and the addition of parmesan cheese added an extra tang. My problem was with the sauce. There was not enough of it and the flavor was just so so. If I were to do this again, I would double the sauce and add more aromatic herbs like basil, oregano and thyme. As it was, we had delicious meatballs left over for sandwiches on toasted sourdough bread. Thank you Rebecca! See all of you in two weeks for Meringues Chantilly.

REAL MEATBALLS AND SPAGHETTI

For the meatballs:
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt ( I used 1/2 teaspoon)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra large egg, beaten
Vegetable oil
Olive oil

For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion ( 1 onion)
1 1/2 teaspoon minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt ( I used less)
1/2 teaspoon freshly ground black pepper

For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan

Directions:
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2 inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil intoa large (12 inch) skillet to a depth of 1/4 inch. ( I used less oil) Heat the oil. Very carefully, in batches place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatball to a plate covered with paper towels. Discard the oil but don’t clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

Printable recipe