Introduction, and Polpette and Spaghetti

I know some of you have been wondering what this was going to become... I think I registered the name for this blog a couple of months ago. Well, now you need not wonder...

Every once in a while I was adding some random musings to our regular blog, which is devoted to our lovely son, about the various things that were going on in our kitchen. So I have now decided to create a blog that will discuss, among other food topics, my search for the best meatball recipe.

It's appropriate then that the first post is dedicated to my current favorite:

Polpetti and Spaghetti

Makes 4 Servings

1 Small Onion
¼ Cup Chopped Fresh Flat-Leaf Parsley
1 Large Egg
3 Tablespoons Ketchup
3 Garlic Cloves, Minced
1 Teaspoon Salt
¼ Teaspoon Black Pepper
2/3 Cup Parmesan
¼ Cup Dried Italian Style Bread Crumbs
6 Oz Ground Beef
6 Oz Ground Veal
6 Oz Ground Pork
¼ Cup Extra Virgin Olive Oil
Enough Marinara Sauce for 1 lbs Spaghetti
1 lbs Spaghetti

Combine onion, parsley, egg, ketchup, garlic, salt, pepper, parmesan, bread crumbs, and meat in large mixing bowl. Gently using your hands, mix ingredients thoroughly. Once combined, roll mixture into balls of your desired size. (Your own mileage may vary, but I've had better luck with smaller meatballs. I use a cookie scoop to make sure all the meatballs are approximately the same size. Also a note about the meat being used. Above is what the original recipe called for but I have successfully made this recipe with any combination of the meats above and also with ground turkey a few times. Adding veal is not necessary, although I would recommend against using solely turkey. The meatball will become too dry.)

Heat the oil in a large, heavy pan over medium to medium-high heat. Working in batches if necessary, saute the meatballs until browned on all sides, around five minutes. Once all the meatballs are browned, add marinara sauce to the pan. Lower the heat to medium-low and let the sauce thicken and flavors blend, ten minutes or so. Season with salt and pepper to taste.

While the sauce is simmering, bring a large pot of water to boil and cook the spaghetti according to the instructions on the box.
Add the cooked pasta to the pan with the sauce and meatballs, and toss gently to coat. Transfer to a serving dish and serve with additional parmesan cheese.

Recipe adapted from "Giada's Family Dinners"

Coming soon: Quick Marinara Sauce