Spaghetti and Meatballs

I can't believe I've been blogging for 21 months and haven't made a feed of spaghetti and meatballs yet. The ultimate comfort food, there are an unlimited number of recipes available for this simple and wholesome Italian dish.

Last night's effort was courtesy of Nick Stellino whose version is hardly ordinary. Loaded with ground pork, veal and beef and flavored with garlic, cinnamon and nutmeg, the texture of the meatballs is darn near perfect. Browned and then simmered in a basic tomato sauce, they have almost a "Greek" like flavor due to the spices used. I couldn't help but think the whole shebang would be pretty darn amazing in a casserole layered with eggplant and tons of bechamel as a marriage of moussaka and lasagne.

While no doubt delicious, we found the result not entirely to our tastes as the big guy kept insisting he likes my recipe better. That's because I tend to make a more traditional version highly spiced with oregano, basil, red pepper flakes and garlic so he doesn't have to waste time adding a ton of salt, pepper and pepper flakes to his bowl before chowing down.

I'm reproducing my version of Nick's recipe here, because I did change a few things but be sure to hit the link above to see the real thing. I absolutely love his cookbooks and it looks like the web site is an amazing source as well. With the odd exception, his recipes are a surefire road to culinary bliss. Check it out!

Spaghetti and Meatballs (adapted from Nick Stellino’s Mediterranean Flavors)

Meatballs:

½ cup milk

4 large cloves garlic, minced

1/4 cup chopped parsley

1/2 cup dried Italian flavored bread crumbs

2 eggs

1 cup 4 cheese blend

1 cup grated Asiago cheese

2 tablespoons sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon coarsely ground black pepper

Combine all ingredients in a large bowl. Add

1 pound ground pork

2/3 pound ground beef

Mix gently with your hands until all ingredients are incorporated. Using a quarter cup scoop, shape into 16 balls. Place on sheet pan lined with parchment and bake at 400 for 25 minutes.

Sauce:

4 tablespoons olive oil

4 garlic cloves, chopped

1 large yellow onion, finely chopped

1/2 cup dry red wine

2 – 15 ounce cans tomato sauce

1 – 28 ounce can plum tomatoes

2 teaspoons dried basil

1 pound spaghetti, cooked per package directions

Salt, pepper to taste

Red pepper flakes

Grated Asiago Cheese

Heat olive oil in a large Dutch oven until hot. Add chopped garlic and onion and cook, stirring often, until onion is very soft and just starting to brown. Add wine and cook until it has almost completely reduced. Pulse plum tomatoes in food processor until pureed and add to pot along with tomato sauce and basil. Bring to a boil, reduce to simmer and cook stirring occasionally until it reaches desired consistency – about 40 minutes.  Add cooked meatballs to sauce and simmer for another 15 minutes. Serve on pasta garnished with grated cheese. Serves 8.  Download Spaghetti and Meatballs

Comments

[Nanan]

I could argue your definition of comfort food - but I won't... hehehehe

[June]

I know Lea - sorry 'bout that. It's kinda' hard to have spaghetti and meatballs without tomatoes!

[Diane]

Hey June...

Does your Turkey Mushroom Bread Pudding have any turkey in it?

I emailed before...live just around the corner
and my son Adam lives with Hilary Hutchison in Lexington, KY, remember?

[June]

Diane - yup sure 'nuf does have 2 cups of gobbler in it. Whoops I goofed - thanks for catching the error and letting me know. I've corrected both the blog post and the download version. Cheers, J.

[Mags]

It sure looks delicious but I'm going to side with the Big Guy on this one and go for the more traditional style meatball. (Make sure he knows that so I score brownie points with him...LOL)

[June]

Big guy says "so noted". Ha,ha,ha! How are ya' chicky poo? That was my question not you know who. lol