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Friday, April 21, 2017

Spaghetti and Brown Meatballs







Ingredients

2 slices white bread (crust discarded), turn into small bits
½ cup milk
1 lb ground beef (not too lean)
¼ Cup grated Parmigiano Reggiano
2 tablespoons minced fresh parsley leaves
1 Large egg yolk
4 Large garlic cloves chopped
¾ Teaspoon salt
Ground black pepper
1Cup of olive oil for frying meatballs and for the bread crumb sauce.
1 Cup of seasoned bread crumbs
1 lb of spaghetti

Step1 
Combine the bread and milk in a small bowl to soak, mashing occasionally with a fork, until a smooth paste forms,  takes a few minutes.

Step2
Mix all meatballs ingredients, beef, egg, grated cheese, parsley, 1/2 the garlic and then include the bread and  milk mixture with salt & pepper in a large bowl.

Step3
Lightly form mixture into round meatballs making approximately 10 to 12 meatballs. Meat mixture should be soft \ and able to roll into balls. If mix is too dry, add a little water, mix and repeat if necessary. If mix is to wet, add a little  bread crumbs, mix and repeat if necessary. Using the palm of your hands, roll meat into a ball shape (mixture  makes about 10 – 12 meatballs).

Step4
While bringing salted water to a boil start to fry the meatballs. When water is at a boil add pasta and cook until al  dente.

Step5
Add 1/2 the oil to a large heated fry pan frying meatballs until brown on all sides and cooked through out. Leaving  as much of the dripping as possible in the pan, remove meatballs to a colander over a bowl so excess grease  comes out then place them in a 150 degree oven to keep warm.. Save drippings and add it to the bread crumb  sauce.

Step6
After frying meatballs, scrape any meat that may be stuck to bottom of pan (this is where all the flavor is) then add  to the rest of the oil, reserved meatball drippings, garlic, parsley and bread crumbs on a medium heat and mix  well. Add a ladle full of the starchy pasta water to the pan and mix and reduce to a sauce like consistency.  Remove pasta with tongs or spaghetti fork and put directly into pan with bread crumb mixture. Toss together over  medium heat until pasta and oil is completely blended (if pasta seems too dry add some of the starchy pasta  water).Transfer spaghetti a to serving bowl or plate and garnish with fresh basil if desired and serve with grated  pecorino-romano cheese sprinkled over pasta to taste with a couple of the meatballs on the side of the plate.

Yield serves 4 - 6

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