Thursday, January 31, 2008

Spaghetti & Meatballs

Since I'm behind on my food blogging and finishing this post on Friday, rather than Thursday, this will be my submission for next week's (rather than this week's) Presto Pasta Night Roundup.

I've never been a big fan of large chunks of ground beef. I think it's some sort of heldover association to a meatloaf that should never have made it to the oven. However, on occasion I make spaghetti and meatballs. Below is my recipe for it. I always endeavour to make the meatballs so soft that they practically melt in your mouth - so if anyone has any further tips on this goal, please share!

I started off with garlic and shallots (didn't have any regular onion). I would also usually add mushrooms at the beginning, but didn't have any fresh ones.

I added a tomato sauce as well as crushed tomatoes. Then I added a can of mushrooms (I don't like canned mushrooms, but R doesn't mind them). I also add in a bunch of herbs and spices.

After the sauce comes to a boil, I add meatballs.

The meatballs are made from ground beef, ketchup, an egg, bread crumb and spices. Usually, I add spicy paprika, oregano, basil, onion and garlic powder, and cayenne pepper.

I also add this stuff, Cracked Lavender Pepper:

R and I picked up some lavender products from Salt Spring Island, when we travelled to British Columbia this past summer. Here's the lavender farm we visited.

When we were in Turkey, I picked up some Turkish Meatball Spice:

I have no idea what's in here and can't find a quick answer online. But, I discovered that it's an acquired taste when I added it to a stew I made one time. As of yet, I haven't acquired the taste.

After adding all of the ingredients to the hamburger, I make balls out of mixture and add it to my sauce.

I leave the meatballs in for about an hour or so and let them cook in the sauce. Just be careful about leaving the sauce unattended to for too long -- or else this (or worse) may happen:

That's only a minute or two worth of damage.

I usually like my meatballs with spaghettini:

It makes for a great traditional-style meal and lunch leftovers for another 4-5 meals.



Ruth Daniels said...

Two comments...lavender pepper - how cool! and when you're really are early! Thanks for sharing with Presto Pasta Nights!

Randi said...

i love spaghetti and meatballs.. here's my couple tricks for moistness.. try and limit the bread crumbs but still leaving it not so sticky... also, i use A LOT of grated cheese in my meatball mix. But the best way to get melt in your mouth meatballs is to use buffalo meat instead of cow. it has better flavor, is better for you and stays more moist. :)

Kevin said...

These meatballs sound tasty. Spaghetti and meatballs is on my list of things to try making. The use of the cracked lavender pepper sounds really interesting. I will have to keep an eye out for some.

Anna said...

this looks like perfect, hearty comfort food. just the kind of mamma's cooking i miss living with a vegetarian!

eda said...