I love my Paula recipes....Last night I made a real winner. In the January/February issue of Cooking with Paula Deen the Spaghetti and Meatballs really caught my eye. My mother always made meatballs in our spaghetti and it is just something I have never tried. Saturday is usually "steak" night at my house but I decided I wanted spaghetti....so.....I cooked both. Steak for him and spaghetti for me and we were both happy!!
Makes 2 servings plus leftovers
1/2 pound ground chuck
1/2 pound ground pork
1 cup chopped onion (I didn't use that much)
1/2 cup panko (Japanese bread crumbs)
1/2 cup grated Parmesan cheese
2 T chopped fresh parsley (I used dried)
1 T olive oil
4 cloves garlic, minced (I used 1 tsp. of chopped)
1 tsp salt
1 egg
Spaghetti Sauce (recipe follows)
1 8 oz pkg spaghetti or linguini
Preheat oven to 400 deg. Line a rimmed baking sheet with aluminum foil. Place a rack inside baking sheet. Spray rack with pam.
In a large bowl, combine ground Chuck, ground port, onion, bread crumbs, cheese, parsley, oil, garlic, salt, and egg; stir gently to combine. Form mixture into 3-inch meatballs. Place on prepared rack in baking sheet. Bake for 20 minutes.
Spaghetti Sauce
2 T olive oil
1 cup chopped onion (I didn't use that much)
4 cloves garlic , minced
1/2 cup dry red wine
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
2 tsp Italian seasoning
In a large saucepan, heat olive oil over medium-high heat. Add onion and garlic; cook for 4 to 5 minutes. or until tender. Add wine, and cook until wine is reduced by half. Stir in crushed tomatoes, tomato sauce, and Italian seasoning; bring to a boil, reduce heat, add baked meatballs and simmer for 20 minutes.
Serve over hot cooked pasta
Oh yes Paula....full of flavor....I give this one a definite thumbs up!!!
I can't wait to have the leftovers tonight!
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Have a good evening all!
Nanny
