I always enjoy having children over and asking them what they want to eat. Tonight’s dinner was a special request from our little friend: Spaghetti with Meatballs.
This following recipe is my “go to” when in need recipe. I kept it free of onion and different meats as I did not want my little guests not to enjoy it. I also made the meatballs small so they could eat as many as they wanted instead of having the usual questions asked: “must I eat it all???”. Plates clean, 4 little meatballs eaten by each child.
The children’s were so full that no desert tonight.
To all, have a great evening.
Tonight’s July 27, 2012 dinner:
Spaghetti and Meatballs in Tomato Sauce
SPAGHETTI AND MEATBALLS IN TOMATO SAUCE
1 cup crust less Italian bread, torn into bits
½ cup milk
2 pound of ground beef
2 eggs, beaten
½ cup Parmigiano Reggiano cheese
2 tablespoons chopped fresh flat-leaf parsley, thyme and basil
3 tablespoons of heavy cream (optional)
Salt and Pepper
¼ cup olive oil
1 pound tomato chopped
2 tablespoon tomatoes puree
2 garlic clove, peeled
1 pound of Spaghetti pasta
3 tablespoons unsalted butter
In a large pot boil salted water, add the spaghetti and cook according to package directions.
In a large bowl, soak the bread with the milk for 10 minutes. Add the beef, cheese, heavy cream, parsley, thyme, basil and salt and pepper. Thoroughly mix together all the ingredients. Shape the mixture into one inch balls.
In a large high border skillet add olive oil and 2 garlic cloves. Brown the garlic. When golden, toss. Add the tomatoes sauce and tomato paste and cook for 10 minutes covered on medium low heat.
Add the mini meatballs and cook at medium low covered until the mini meatballs are done.
When pasta is done, drain and place in a large serving plate. Add butter and toss well. Add the tomatoes and meatballs and serve nice and hot.