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For his birthday one year, all Lane wanted was really good spaghetti and meatballs. (He's easy to please!) So I researched and found Rachel Ray's recipe. This was before I really knew my way around the kitchen and even then it turned out really delicious. I can now say that I have made enough spaghetti and meatballs to feed an army! It's one of those recipes that I have memorized and don't even measure anymore. I don't serve anything else with it beacause it's all we need! We do, however, use ground turkey instead of ground sirloin. It's healthier and we like the way it tastes! We now use turkey any time a recipe calls for ground beef. Who knew that the most basic of culinary feats would become one of our favorite weekly meals!
Spaghetti and (Turkey) Meatballs, adapted from Rachel Ray
1 lb spaghetti (we use whole wheat)
Salt and olive oil for pasta water
Meatballs:
1 pound ground turkey
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup shredded Parmesan cheese
2 cloves garlic, chopped
Salt and pepper
Sauce:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes (I omit because they tend to get pretty spicy)
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1/2 cup beef stock (I used chicken broth this time because it's all we had)
1/2 cup red wine
1 (28-ounce) can crushed tomatoes with basil (I use Muir Gardens Organic because they really have great flavor. It's more expensive, but I think totally worth it.)
A handful chopped flat-leaf parsley (I use a few Tbs of dried parsley)
Preheat oven to 425 degrees F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Heat a deep skillet or medium pot over moderate heat. Add oil, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add stock and wine, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
For his birthday one year, all Lane wanted was really good spaghetti and meatballs. (He's easy to please!) So I researched and found Rachel Ray's recipe. This was before I really knew my way around the kitchen and even then it turned out really delicious. I can now say that I have made enough spaghetti and meatballs to feed an army! It's one of those recipes that I have memorized and don't even measure anymore. I don't serve anything else with it beacause it's all we need! We do, however, use ground turkey instead of ground sirloin. It's healthier and we like the way it tastes! We now use turkey any time a recipe calls for ground beef. Who knew that the most basic of culinary feats would become one of our favorite weekly meals!
Spaghetti and (Turkey) Meatballs, adapted from Rachel Ray
1 lb spaghetti (we use whole wheat)
Salt and olive oil for pasta water
Meatballs:
1 pound ground turkey
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup shredded Parmesan cheese
2 cloves garlic, chopped
Salt and pepper
Sauce:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes (I omit because they tend to get pretty spicy)
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1/2 cup beef stock (I used chicken broth this time because it's all we had)
1/2 cup red wine
1 (28-ounce) can crushed tomatoes with basil (I use Muir Gardens Organic because they really have great flavor. It's more expensive, but I think totally worth it.)
A handful chopped flat-leaf parsley (I use a few Tbs of dried parsley)
Preheat oven to 425 degrees F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Heat a deep skillet or medium pot over moderate heat. Add oil, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add stock and wine, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
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