Thursday, January 26, 2012

Meatballs with Garlic & Butter Spaghetti

Meatballs with Garlic & Butter Spaghetti
By: Erinnish
For the Meatballs (adapted from Ina Garten's Real Meatballs & Spaghetti Recipe): 
         
1/4 pound ground veal

1/4 pound ground pork
1/2 pound ground beef
1/2 cup fresh white bread crumbs (2 slices, crusts removed)
1/8 cup seasoned dry bread crumbs
1 tablespoons chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan cheese
1 tsp kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1/2 extra-large egg, beaten
Vegetable oil
Olive oil

(I did not use this meatball recipe I cheated and bought frozen meatballs but you can choose which ever you would like to try.)      

For the Cream Sauce:
1/2 cup cream

1 to 1-1/2 cup beef stock
1 tbsp plain flour
salt, pepper

For the Garlic Butter Pasta:
3 cloves garlic, minced
4 servings of pasta
1/4 cup of butter
salt & pepper to taste
grated parmesan to serve

Directions
- Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 1/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. (I made them smaller which explains why I had a lot of leftover meat)
- Pour equal amounts of vegetable oil and olive oil into a large skillet to a depth of 1/4-inch. 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 meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan
- For the sauce, swirl out the pan with the beef stock.  Stir in the cream.  Thicken with flour and season with salt & 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.
- Meanwhile for the pasta, cook pasta as directed on package. Melt butter in skillet on medium high. Add garlic and saute. Drain pasta; stir pasta into the butter and garlic, season well with salt and pepper.
- Serve the meatballs hot on cooked spaghetti, drizzle the remaining sauce on the meatballs and pasta, and pass the grated Parmesan. (I sprinkled a little dried parsley on the top too)

Enjoy!