My disclaimer: I did not make these today. Nor did I make them this week. I made these sometime last year, I suspect right around this time….
I like to think of myself as a meatball enthusiast, in concept. If there was one dish that I think about more than any other, one that makes me get all warm and fuzzy at the mere mention, and yes, possibly one that I would choose as my last meal, it would be spaghetti and meatballs. I know what you’re thinking: “Wow, she must eat a lot of meatballs.” But the truth is that I almost never eat them. Hence this post. It’s the dish I always crave, yet never take the time to make. So here’s to cravings, may someone (John — are you reading this? hint, hint…) come along and fulfill them all. Well, except for the bad ones. You know what I mean.
These meatballs were a discovery by Molly Wizenberg, of Orangette fame. She spent the day with the owner of Cafe Lago, a fantastic homespun Italian restaurant in Seattle, and learned all the tricks that make meatballs special. Knowing me this past year, I probably skipped all the important stuff, so you can read about it here. In the meantime, I mixed a bunch of yummy stuff in a big bowl.
And swirled it all around.
Then I shaped it all into adorable little balls.
And into red sauce it went! Seriously though, this may be a short and sweet post, but these meatballs are fantastic. And if you happen to be a leftovers junky like myself, you will be very pleased.
Spaghetti and Meatballs Recipe:
2 28-ounce cans whole peeled tomatoes in juice, drained, juice reserved, tomatoes finely chopped
- 4 ounces unsalted butter
- 1 medium onion, peeled, halved through root end
- 1/2 teaspoon kosher salt
- 1 cup fresh breadcrumbs
- 1/3 cup whole milk
- 8 ounces ground beef (15% fat)
- 8 ounces ground pork
- 3 ounces finely ground Parmesan cheese
- 1/3 cup finely chopped Italian parsley
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 large eggs
- 2 large garlic cloves, minced
- 1 pound spaghetti