Okay, so first off an apology. I completely forgot about the Daring Cooks Challenge for last month, which was meatballs. However, I was reminded when I was craving spaghetti, went to check a sauce recipe and realized I’d flagged all the meatball recipes in the book. In an attempt to fix this horrendous crime, I promptly made spaghetti and meatballs. The recipe is surprisingly easy and makes for a great family dinner – I served mine up with garlic bread, fruit salad, and a green salad for an Italian themed feast.
Spaghetti and Meatballs:
1 lb ground beef
1 lb ground pork (I used a pre-seasoned Italian sausage filling)
1 green pepper
1 teaspoon salt
Spices to taste:
Any others you want/have on hand
2 cloves garlic
2 slices soft bread, crumbled
1/4 cup milk
30 ounces tomato sauce – I cheated and bought a couple jars of premade/spiced sauce, but feel free to make your own and use it here!
Putting it together
1. Chop the onion and the pepper. Sauté in a pan with the garlic and a tablespoon of oil.
2. In a bowl combine the bread crumbs, egg, milk, spices, salt, and ~3/4 of the meat.
3. Finely chop half of the onion/pepper mix and add it to the meat and spices. Mix well.
4. Form the meat into 1-2 inch balls and brown in a pan with some cooking oil. Set aside.
5. In another pan, brown the left over meat.
6. Add the remaining onion/pepper.
7. When the meat is cooked, add the tomato sauce and bring to a simmer.
8. Once the sauce is simmering, add the meatballs and simmer for 20-30 minutes (this ensures that your meatballs get cooked all the way through).
9. Serve over spaghetti and garnish with fresh parmesan as desired!
The June Daring Cooks’ challenge sure kept us rolling – meatballs, that is! Shelley from C Mom Cook and Ruth from The Crafts of Mommyhood challenged us to try meatballs from around the world and to create our own meatball meal celebrating a culture or cuisine of our own choice.