Righting a Wrong

I’ve cooked some sort of pasta each week for the last 15 years and many times prior to that during my single days.  But never spaghetti and meatballs, ever.  If it was because I thought they were too much work, then that is a shame as they don’t take too long and are well worth it, at least, these ones were.

This recipe came from Williams-Sonoma’s Cooking at Home.  Williams-Sonoma is a large kitchenware chain in the US that we discovered while holidaying last year.  So it was a pleasant surprise when this book was received at Xmas from our US based rellies.  The book contains 1000 favourite recipes and is therefore quite comprehensive – a good reference book for the home cook (especially if you are looking for pumpkin pie or clam chowder).

The meatballs were 250g each of pork and veal mince, 2 eggs, 1/2 a minced onion, 1/2 cup of dried bread crumbs, 1/4 cup of grated parmesan, 1 tbsp minced parsley, 2 tsp minced oregano, 1/2 tsp crushed fennel seeds, salt and pepper.  Combine and make 24 meatballs. 

The was a simple tomato, garlic and parsley sauce with a pinch of chilli flakes.  Next time I’ll make sure the sauce is a bit wetter.

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2 Responses to Righting a Wrong

  1. Campbell says:

    As a kid I used to order spaghetti and meatballs every time we ventured over to St Kilda — to Leo’s Spaghetti bar in Fitzroy street. Was a school holiday thing – it would usually follow a trip to the St Moritz (sp?) ice-skating rink in St Kilda, which of course is long, long gone. But in a fit of nostalgia I started making spaghetti and meatballs a couple of years ago and it’s been a semi-regular since. Kids love it. Easy dish to make good, but a hard dish to make perfect.

  2. David says:

    All the reason to keep cooking it – in search of the perfect meatball!

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