Fleur de Lis

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Monday, September 23, 2013

Spaghetti and Meatballs

You know when you have those cravings for a particular food? Those times when you think if you don't get that meal RIGHT THEN it could get ugly?  Quickly!

That was my predicament yesterday. I wanted spaghetti and meatballs and not the golf ball sized meatballs I usually make. I wanted a BIG OL' MEATBALL. Needless to say, my supper last night satisfied my craving. Happy Lolly returned.

For the meatballs:
1 pound ground round
1 pound sweet Italian sausage
2 pounds ground pork
1 small yellow onion, small diced
3 cloves of garlic, minced
2 eggs, lightly beaten
1 t. dried oregano
1 t. dried basil
2 T. chopped parsley
1 t. salt
1 t. freshly ground black pepper
1/2 cup grated Parmesan
1/2 cup Italian styled dried breadcrumbs
Crushed red pepper flakes (if desired)

In a LARGE bowl, combine all ingredients, lightly mixing with clean hands. You don't want to attempt to use a spatula or spoon. As Ina says, "Clean hands are the cook's best tools."

Of course, you can roll these meatballs any size you prefer. But before you begin to shape the meatballs, heat a cast iron skillet over medium high heat. Add a small amount of olive oil and take about a half dollar size amount of the meatball mixture and flatten it slightly into a patty shape. Place in the skillet and brown on both sides and taste. If you need to adjust the seasonings any, now is the time to do that before you roll out all these beautiful meatballs.

In the same skillet, place several meatballs and let brown on all sides. Don't crowd the skillet. If you do, the meatballs will not brown properly.  

As the meatballs are seared, drop them into the pot of sauce to continue cooking all the way through.  

You can stop at the searing point, let the meatballs cool and freeze them for later use. This recipe made 31 LARGE meatballs.

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