As you know, on Barefoot Contessa, Ina usually cooks for a 'truckload' of people (I often wish that I was her guest!), so even though I halved the recipe, I had lots of meat leftover that left me having meatballs for lunch for the next two days... (I think I might be going cold turkey from meatballs for some time)
Meatballs and spaghetti, one of the most classic pasta combination, isn't it? Instead of marinara sauce, I had it with cream sauce. And to go with the meatballs, some garlic and butter spaghetti. Yummy...
Oops.. think I hear the treadmill calling out to me..
Meatballs with Garlic & Butter Spaghetti
(I've typed in the halved quantities of Ina's original recipe. If you want the full quantity, please click on the link below)
For the Meatballs (adapted from Ina Garten's Real Meatballs & Spaghetti Recipe):
1/4 pound ground veal
1/4 pound ground pork
1/2 pound ground beef
(I used 250g beef & 250g pork. It worked out fine, but I think the meatballs would have been better with a larger proportion of beef)
1/2 cup fresh white bread crumbs (2 slices, crusts removed)
1/8 cup seasoned dry bread crumbs
1 tablespoons chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan cheese
1 tsp kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg (I didn't add nutmeg)
1/2 extra-large egg, beaten
For the Cream Sauce:1/2 cup cream
1 to 1-1/2 cup beef stock
1 tbsp plain flour
For the Garlic Butter Pasta:
3 cloves garlic, minced
4 servings of pasta
1/4 cup of butter
salt & pepper to taste
grated parmesan to serve
- Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 1/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. (I made them smaller which explains why I had a lot of leftover meat)
- Pour equal amounts of vegetable oil and olive oil into a large 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
- For the sauce, swirl out the pan with the beef stock. Stir in the cream. Thicken with flour and season with salt & pepper.
- Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through.
- Meanwhile for the pasta, cook pasta as directed on package. Melt butter in skillet on medium high. Add garlic and saute. Drain pasta; stir pasta into the butter and garlic, season well with salt and pepper.
- Serve the meatballs hot on cooked spaghetti, drizzle the remaining sauce on the meatballs and pasta, and pass the grated Parmesan. (I sprinkled a little dried parsley on the top too)