Happy New Year

New Years Photo Booth Backdrop - The EGGWell it has been a hot second or two and a lot has happened since the last time we spoke… For one it is now 2014, so Happy New Year! For two, we sold our house and moved into a swanky downtown loft. Fancy schmancy I know. It is so not me, but then again so me all at the same time. There has been lots of decorating, cooking, entertaining, traveling and creating in the mean time, and I have definitely deserted you all in the process. Some may not have noticed at all, others may not have even cared, but that’s ok either way I am back… For the time being.

I got the urge to write again, because I was inspired to cook something new. I was watching the Food Network yesterday and one of my faves came on, Barefoot Contessa. When she is cooking Italian, as she often does, it’s pretty much guaranteed I am going to like it. I have a couple of staples on the Food Network that rarely steer me in the wrong direction. Between Ina Garten, Ree Drummond (The Pioneer Woman), and Giada De Laurentiis my husband will never go hungry. Now if I could just convince one of them to move in and do all the cooking. Anyway, Ina was making Spaghetti and Meatballs and it looked delicious. I know it sounds very basic, and it is, but it inspired me to want to cook so it is worthy of a blog post in my opinion. Check out the recipe below and I will let you know how it goes. I think this might be a Pasta Sunday dish. I also posted below some pics of what I have been up to for the past 5 months or so.

The EGG Projects
3DENT Logo Wall Decal // Thanksgiving Invitation // Painted Mirror
Pumpkin Whoopie Pies // Engagement Party Favor Stickers // CranCherry Cocktail
Jute Wrapped Bottles // Holiday Card // Glitter Champagne Bottles

Ingredients

FOR THE MEATBALLS:
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 1 pound ground beef
  • 1 cup fresh white bread crumbs (4 slices, crusts removed)
  • 1/4 cup seasoned dry bread crumbs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 cup freshly grated Parmesan cheese
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 extra-large egg, beaten
  • Vegetable oil
  • Olive oil
FOR THE SAUCE:
  • 1 tablespoon good olive oil
  • 1 cup chopped yellow onion (1 onion)
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup good red wine, such as Chianti
  • 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • For serving:
  • 1 1/2 pounds spaghetti, cooked according to package directions
  • Freshly grated Parmesan

Directions

  1. Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
  2. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.
  3. For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
  4. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti.

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