"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Friday, September 21, 2012

Simple Meatballs & Pasta: Foodie Friday

spaghetti and meatballs

I wouldn't live up to my Italian heritage if I didn't share my meatball recipe with you. I fry mine because I like to use the browned bits as part of my sauce, but my mom makes a very similar recipe and broils them in the oven. If I am doubling the recipe I make them in the oven too. (Rack in middle, broiler on high, 10 minutes or until browned.)


Simple Meatballs & Pasta

by Diane Balch

preparation time: 1 hour                  serves: 6 - 8

Ingredients:

4 eggs
1/4 cup of chopped parsley
1/2 cup of grated parmesan cheese
4 garlic cloves minced
dash of nutmeg
salt and pepper to taste
3 pounds of meatloaf mix (a third each of ground: pork, veal, and beef)
1 tablespoon of Worcestershire sauce
1 cup of Italian style bread crumbs (I use gluten-free by Aleia's)
olive oil for frying
1/2 cup of dry red wine
1 jar of marinara sauce (I use Rao's)
1 pound of pasta (Schar's if you are gluten-free)

Directions:

1) In a large mixing bowl beat eggs with nutmeg, salt and pepper, garlic, parsley, and parmesan.

2) Put meat into the mixing bowl pour Worcestershire sauce over it and top the meat with the bread crumbs. With your hands mix everything together.

3) Roll out 2-3 inch meatballs.

4) In a large skillet on medium heat in olive oil saut√© all sides of the meatballs until they are brown.

5) Put finished meatballs on paper towels to drain.

6) Deglaze the skillet with the wine, scrapping the meat bits with a spatula until the wine gets syrupy. 

7) Return the meatballs to the pan and pour marinara sauce over them. Heat the sauce and mix it with the reduction and the meatballs until it is warmed through. When the pasta is ready mix it into the skillet and let it sit for 5 minutes before you serve this classic Italian meal with thick chucks of rustic bread and salad.

meatballs frying
meatballs frying
meatballs draining
meatballs draining

deglazing pan
deglazing pan






Foodie Friday Features: 

From: Sumptuous Spoonful

curried eggplant soup
Curried Red Pepper Aubergine Soup
Curry is so warming and eggplants and peppers are still fresh and abundant a great autumn recipe.



From: My Carolina Kitchen

fried tilapia
Fried Tilapia with Tomato Basil Saute
Light but warming... a great way to use the last of the summer's tomatoes.

From: A Flock in the City

Rustic Fresh Pear and Almond Cake
Bake up the last of your peaches in this heavenly almond cake.


Instructions for Foodie Friday linky:

This is a food party please only link up food related posts. Thank you. 

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42 comments:

  1. Hi Diana
    Meatballs and pasta is one of my other-half(=husband) favorite dish!:)
    I'm a vegetarian, but sometimes I make it with ground-soy-beans.
    Thanks for another party and I wish you a wonderful weekend

    ReplyDelete
    Replies
    1. I've never made my own soy meatballs I have bought ones made out of textured protein, pretty good. Thanks for stopping by.

      Delete
  2. Happy Foodie Friday Diana and thanks so much for hosting the party. I'm so pleased that you liked my fish with tomatoes and basil. Have a lovely weekend.
    Sam

    ReplyDelete
    Replies
    1. You got to my post before I was up to thank you for sharing your delicious fish.

      Delete
  3. We love meatballs, but this sounds totally different. Fantastic recipe! Thanks Diane for hosting a great party. Have a wonderful weekend!

    ReplyDelete
  4. Your meatballs look wonderful, I love them fried. Thanks for hosting and have a great weekend!

    ReplyDelete
    Replies
    1. I know it is healthier to broil them, but I don't make them very often and I love the dripping for the sauce.

      Delete
  5. Meatballs sound great. I eat a primal diet - no grains at all, meat and veggies only. Because my wife is Italian and we love meatballs and sauce we slice zucchini very thin - like with a peeler - sautee and use the zucchini as noodles. Fantastic gluten- free substitute.

    Dan Garner
    ZenPresence.com

    ReplyDelete
    Replies
    1. You might try them with spaghetti squash I love using it as a substitute for pasta.

      Delete
  6. Thank you for hosting and all the help with the fall party :) Have a great weekend!

    ReplyDelete
    Replies
    1. No problem, I like to support good ideas. Your turn out was great... looks like it caught on.

      Delete
  7. My meatball recipe is almost identical to yours. I do a little broil before adding them to my sauce. And I agree, if you don't have time to make your own marinara, Rao's is the only way to go. Have a great weekend!

    ReplyDelete
    Replies
    1. Rao can be expensive but I stock up on it when it's on sale. It really taste almost like homemade.

      Delete
  8. Good Morning Diane,
    We just love meatballs with pasta and your recipe looks awesome. Hope you have a great fall weekend and thanks for hosting!
    Miz Helen

    ReplyDelete
  9. Your meatballs sound delicious, Diane! I love the addition of the nutmeg and the Worcestershire sauce - yum! It's lovely when people share family recipes; thank you for sharing yours.

    ReplyDelete
    Replies
    1. I think both help bring the flavor of the meat out... it's the natural glutamate.
      http://simplelivingdianebalch.blogspot.com/2012/03/height-of-flavor-glutamate-cooking.html

      Delete
  10. Thanks for hosting! I'm sharing a recipe for Cranberry Orange Ricotta muffins. They use whole grain sprouted flour, which is a very healthy way to eat whole grains! And they are a great way to use up leftover ricotta after you've made lasagna. :)

    http://plusothergoodstuff.blogspot.com/2012/09/cranberry-orange-ricotta-muffins-with.html

    ReplyDelete
    Replies
    1. Brilliant on the muffins. I usually make poor man's lasagna or eggplant rollatini, but I love the idea of making something that could be dessert or breakfast the next day.

      Delete
  11. Diane,
    I made pasta this week too. ( I usually don't) I linked an easy but fabulous gluten free matzo ball recipe and a vegan mock chop liver recipe that EVERYONE loves. Thanks for hosting.

    ReplyDelete
    Replies
    1. I love chopped liver and haven't eaten it in ages because it is very fatty etc. Can't wait to try your mock recipe.

      Delete
  12. Thanks so much for hosting Diane! Have a fantastic weekend!!

    ReplyDelete
  13. Mmmmm. My favourite part of your meatball recipe is thinking of what to do with the rest of the bottle of wine. I might have an idea ;) I can smell those meatballs cooking in my mind.

    Today I shared "Not Wurst," a quick and easy way to make bratwurst at home. For balance, since we don't eat meat ever day at our house, I shared Quinoa Cheese Bites.

    Thank you for hosting!

    ReplyDelete
    Replies
    1. I would never recommend drinking and driving, but drinking and cooking... well, that's another thing completely. We don't eat much meat, especially red meat in our house either... so I get your balance of recipes. I love quinoa it is so tasty and versatile.

      Delete
  14. Hi - we make our meatballs by just dropping them in boiling sauce while it cooks.. I like hearing the different way to do them. Thanks for hosting!

    ReplyDelete
    Replies
    1. Yes, I remember some Italians doing that... especially if they were making a meat sauce with a lot of different meats. The difference is you don't get the browned outside which adds texture and possibly flavor, it definitely allows you to make a sauce from the scrapings which is very flavorful.

      Delete
  15. Mm, meatballs and pasta, classic! I've never had much success making my own meatballs, so I'm going to have to try this one.

    ReplyDelete
  16. Mmmm....nothing more comforting than meatballs and pasta! Thank you for inviting me to the party!

    ReplyDelete
  17. Aww, thank you for featuring my recipe! I loved it and hope anyone who tries it likes it too! OMG, I love meatballs and pasta! I am hungry now! :)

    ReplyDelete
  18. Happy Foodie Friday, Diane! Looking forward to the next up coming Friday.
    Have a great weekend, dear.
    Kristy

    ReplyDelete
  19. This is how I like meatballs best--fried in a skillet. Brown bits are the best!
    Thank you for hosting.

    ReplyDelete
  20. These look awesome! Perfect for the fall weather we are having right now. Thanks for sharing at Must Try Monday.

    ReplyDelete
  21. Diane,
    Those Meatballs look so good. It is rainy here today so a nice plate of Pasta and Meatballs would be great. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  22. Hello darling!

    ...you have my heart. meatballs and pasta = in my all time favorite top 5 meals. ever. ;) especially with all the wonderfulness you've stuck in em!

    thanks for sharing with us at the Wednesday Fresh Foods Link-up! I hope to see you again this week with more seasonal & whole/real food posts! xo, kristy.

    p.s. i've sucked at joining linky parties these past few weeks - can't wait to join up this week.

    ReplyDelete
    Replies
    1. Always good to hear from you... I take it that life is good?

      Delete
  23. Such simple and lovely meatballs! So glad I found your site, consider me a new fan. :) Thanks for sharing on Hearth & Soul Hop. :)

    ReplyDelete
  24. Welcome, you have some really wonderful recipes on your site. I hope you share some with us.

    ReplyDelete
  25. Diane,
    You're making me hungry! Your meatballs are amazing looking. So is the whole pasta dish, but those meatballs are calling my name :) Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
    Michelle

    ReplyDelete
  26. Hi Diane,
    This looks delicious. I love spaghetti and meatballs. Thank you so much for sharing with Wednesdays Adorned From Above Link Party last week. This weeks Link Party is opened at
    www.adornedfromabove.com
    from Wednesday until Sunday.
    Hope to see you there.
    Debi Bolocofsky
    Adorned From Above
    www.adornedfromabove.com

    ReplyDelete

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