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On Top of Spaghetti

September 13, 2010

Meatballs!   I spent last Sunday making my sauce.  Enough for Sunday dinner and extra to freeze.  It won’t last long as I use it for so many dishes I prepare.  I flavor my sauce with Italian sweet sausage, pork neck bones and meatballs.  I won’t be sharing my mother’s sauce recipe, but I will share my meatballs.  While everyone loves my sauce, the meatballs receive equal praise.  And to Italians, and basically anyone who appreciates good food, biting into a flavorful, tender meatball vs a dense, bland softball is pure bliss. 

I have noticed lately that meatballs have become quite popular in restaurants.  I have seen giant meatballs served solo on a plate and I have heard of a restaurant in NY, the Meatball Shop, featuring a variety of ‘a la carte balls’ – how neat is that!  If I ever get to NY, I would love to check it out! 

Now those who know me well may be puzzled as to my eating pasta and meatballs together? during one meal?? NO, no.  I enjoy my pasta with complete abandon, sans meatballs.  When I go for meatball dining, I serve them either atop spaghetti squash, steamed spinach or ratatouile or with roasted veggies, sauteed broccoli and a mixed greens salad.  On rare occasions, truth be told, I have combined both :)

Meatballs

2 eggs
1/4 cup club soda or water
1/2 cup fine bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 large clove minced garlic
1/2 pound ground beef
1/4 pound ground pork
1/4 pound ground veal
1/2 cup freshly grated parmesan cheese
3 tablespoons freshly chopped parsley

2 quarts Marinara Sauce of your choice

Preheat oven to 425.  Prepare a broiler pan by filling the bottom pan with about 1/2 cup water.  Place on the top and spray it with Pam.   Pour Marinara sauce into a large saucepan and begin to heat.

Mix the club soda or water with the eggs, bread crumbs, salt, pepper and garlic in a small bowl.  Let stand for 5 minutes.

Combine the ground beef, pork and veal with the cheese and parsley.  Drop in the egg and bread crumb mixture and using your hands combine thoroughly, but do not over mix.  Shape into balls of desired size and place on a broiler pan.  Bake for 10 minutes, remove from oven and turn gently to maintain roundness.  Return to oven for 7 more minutes.  The meatballs are not completely cooked at this time. 

Drop meatballs into the simmering sauce and continue to cook on low heat until meatballs are cooked through and juices run clear, about 30 minutes.  Makes approximately 8 servings.

One Comment leave one →
  1. May 9, 2011 11:19 am

    Just found your blog through a comment you left on mine – thank you! – and will be definitely making these meatballs, the club soda is intriguing… ;-)

    I like meatballs that are not fried, I think they end up with a wonderful texture

    (and, by the way, congrats on your 100th post!)

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