Tuesday, June 28, 2011

Betty's Spaghetti (and Meat Balls)

On top of Spaghetti

All covered with Cheese

I lost my poor Meatball

When somebody sneezed

My brother taught me this song, and we joyfully sang it with every plate of meatballs whether it was at home or out at my Dad's favourate the Baltimore Restaurant in Bangor.

The Meatballs and the Baltimore eventually disappeared without much notice, replaced by an easier and quicker to assemble meat sauce.

My nextdoor neighbor Regina has treated me to her Spaghetti and Meatballs several times recently. The song was back in my head, my meat ball rolled off the table, and onto the floor and then I came across Aunt Betty's Spaghetti and Meatballs in Moms hand written recipe book.

I have update and adapted this recipe and made it a little easier!

Marinara Sauce

2 28oz cans San Marzano Plum Tomatoes

1 lg onion finely chopped

4 cloves garlic minced

1/2 cup red wine like chianti

1/2 tsp red pepper flakes

2 tsp kosher salt or to taste

1 tsp pepper

2 Bay Leaf

1/4 cup chopped fresh flat leaf parsley

1/4 cup chopped fresh basil

In bottom large pot saute onions in olive oil 5 minutes over medium heat. Add Garlic and stir fry an additional 1 minute. Add winr and bring to boil. Crush the tomatoes with hands or masher and add to pot. Add pepper flakes, salt, pepper and Bay leaf. Return to boil then simmer for 1 1/2- 2 hours. Last twntey minutes add the meat balls, basil and parsley.

Meat Balls

1 med yellow onion minced

4 cloves garlic minced

1 cup bread crumbs (fresh if possible)

1/2 cup milk

1 egg beaten

1/4 cup chopped flat leaf parsley

2 tsp oregano

2 tsp kosher salt
1 lb ground beef

1 lb ground pork

preheat oven to 400

saute onion in saute pan medium heat x 5 minutes, add garlic and continue to cook one minute.

take off heat to cool

add bread crumbs to milk and set aside

combine egg spices and onion mixture in large bowl

squeeze milk from breadcrumbs and add crumbs to egg mixture

combine meats to mixture until just mixed

I used a small meat baller which yielded 50 meat balls but you can roll them by hand and increase cooking time

placed 50 meat balls on foil lined baking sheet. Cook for 25-30 minutes unless you made larger meatballs.

Add to Marinara, simmer 20 minutes and serve

Also great baked in oven with cooked penne or ziti covered with Mozerella and provolone.

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