Like most of us, I want to feed my family quick, simple meals that keep everyone somewhat happy.
Recently our weather threw me for a loop and got me wanting to make one last warm, homey meal before we get blasted with the raging heat of the north state summer.
What I love about this recipe is that it yields enough to make two meals (unless you eat dinner with my crew).
This will give you a base line from which to build. You can make the amount more or less to your liking.
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For the Meatballs
*1 ½ pounds ground meat 1 ¼ cup bread crumbs 2 tablespoons chopped, fresh flat-leaf (Italian) parsley ½ cup freshly grated Parmesan cheese 2 teaspoons salt (sea or kosher) ½ teaspoon freshly ground black pepper ½ teaspoon dried Italian herbs ¼ teaspoon freshly grated nutmeg 1 egg ¾ cup warm water*(I use a combination of Beef and Pork. If you are a fan of veal, this is what my friend’s Italian mother always used. You can, of course, use any type of ground meat or meat substitute. You may have to work on keeping the “meatballs” together. Sorry Sal, even turkey will work.)
In a large mixing bowl combine all of the ingredients. Using your best kitchen tool – your hands – lightly mix. I know it is a little gross to dive your hands into the mixture of meat and eggs, but get over it. Your food will thank you.
Form the meatballs into desired size. Place on a parchment or foil-lined sheet pan and place in the freezer for about 1 hour.
Now the next step is entirely up to you. Some people like to cook meatballs in a skillet with oil. If choosing this method, pour equal amounts of olive oil and vegetable oil in a large skillet. Heat the oil , then cook the meatballs on medium to low heat in small batches. Usually about 10 minutes will brown them nicely.
The meatballs will finish cooking in the sauce and pick up some of the flavor, as well. On the other hand, when I need to get dinner rolling, I am a fan of baking the meatballs in the oven. Part of the reason I like this method is that it gives me the time to get moving on my sauce, and there is less for me to clean up.
I bake my meatballs at 350 degrees for about 20 minutes on a lined sheet pan.
For the Sauce
Olive Oil 1 chopped yellow onion 2 tablespoons chopped garlic (more, if you are a fan) ½ cup red wine, like a Cab or Chianti. 3 cups chopped tomatoes – (keep the juice!) Or 1 large (20+ ounces) can of crushed tomatoes 1 tablespoon fresh, chopped, flat-leaf parsley 2 teaspoons salt (kosher or sea) Freshly ground black pepperSauté the onion until translucent, about 5 minutes. Add the garlic and sauté for about 1 minute. Add the wine, tomatoes, parsley, salt and pepper.
Boil a big pot of water and get your favorite noodle going.
To finish the meatballs, add to the sauce, cover, and cook on low for about 20 minutes. When meatballs are finished cooking serve over your favorite noodle with lots of fresh Parmesan cheese.
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Andrea Charroin was a trained baker and pastry chef in San Francisco before she, her husband Westley, and their two sons moved to Redding nine years ago. After falling in love with Redding’s downtown, Andrea and Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is still asked about her Marathon Bars, Orange Twists and sourdough bread.
Copyright 2008 Andrea R. Charroin
