Spaghetti and Meatballs

Spaghetti and Meatballs from BON APPETIT is my new favorite recipe. I think it's super easy and tastes great!
For the best texture, don't overwork the meat mixture and use Parmesan that's ground to a fine powder (use the processor or the rasp side of a box grater). For more heat, add 1/2 to 3/4 teaspoon dried crushed red pepper to the sauce.
6 MAIN-COURSE SERVINGS
PREP: 1 HOUR 30 MINUTES TOTAL: 2 HOURS 45 MINUTES
Recipe by Molly Wizenberg
October 2010

INGREDIENTS
SAUCE
2 28-ounce cans whole peeled tomatoes in juice, drained, juice reserved, tomatoes finely chopped
1/2 cup (1 stick) unsalted butter
2 medium onions, peeled, halved through root end
1/2 teaspoon (or more) salt
MEATBALLS
1 cup fresh breadcrumbs made from crustless French or country-style bread
1/3 cup whole milk
8 ounces ground beef (15% fat)
8 ounces ground pork
1 cup finely ground (not grated) Parmesan cheese
1/3 cup finely chopped Italian parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
2 large garlic cloves, pressed
1 pound spaghetti
Freshly grated Parmesan cheese (for serving)
SPECIAL EQUIPMENT (I used my potato masher)Immersion blender
PREPARATION
SAUCE
Combine tomatoes with juice, butter, onions, and salt in large wide pot. Bring to simmer over medium heat. Reduce heat; simmer uncovered 45 minutes, stirring occasionally. Discard onions. Using immersion blender, process sauce briefly to break up any large pieces of tomato (texture should be even but not completely smooth). Season sauce with more salt and freshly ground black pepper. Remove from heat.
MEATBALLS
Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes.
Place beef and pork in large bowl and break up into small chunks. Add 1 cup ground Parmesan, parsley, salt, and pepper.
Whisk eggs to blend in small bowl; whisk in garlic. Add to meat mixture.
Using hands, squeeze milk from breadcrumbs, reserving milk. Add breadcrumbs to meat mixture. Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not overmix). Chill mixture at least 15 minutes and up to 1 hour.
Moisten hands with some of reserved milk from breadcrumbs, then roll meat mixture between palms into golf-ball-size balls, occasionally moistening hands with milk as needed and arranging meatballs in single layer in sauce in pot. Bring to simmer. Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 15 to 20 minutes. DO AHEAD Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.
Using slotted spoon, transfer meatballs to platter. Add pasta to sauce in pot and toss to coat. Divide pasta among 6 plates. Top each serving with meatballs. Sprinkle meatballs with freshly grated Parmesan cheese and serve.

NUTRITIONAL INFORMATION
One serving contains:
Calories 796.5

New England Pot Roast and Italian Beef

More recipes from Anne.

New England Pot Roast

3 pound beef boneless chuck roast (I use other cuts too)
1 table spoon oil (to brown the meet first)
8 potatoes cut in half
3 cups baby carrots
1 large onion, chopped
1 jar (5 ounces) prepared horseradish
1 teaspoon salt
1/2 teaspoon pepper
1 cup water

Brown roast. Place veggies in bottom of crock pot. Top with roast. Spread
horseradish, salt and pepper on top. Add water. Cook on low 8-10 hours.
Enjoy! It's sweet and delicious!

Italian Beef (for sandwiches)

1 Chuck Roast
1 pack dry onion soup mix
1 medium to large jar Peporicini or similar peppers, mostly drained (I've
use greek golden peppers or even roasted red peppers instead)
1 cup water or beef broth (I often add a little of the pepper water too for
extra spice)

Place everything in crock pot and cook on low for about 8 hours. Take meat
out, shred and chop peppers if desired. Return everything to crockpot and
stir into juices. Serve on rolls. Yum! I love this meat on rolls with a
little mayo and sliced provolone under the broiler long enough to melt
cheese then scoop the meat inside!!

Polynesian Satay

This recipe is from my friend Anne

Polynesian Satay or Steak

Marinade
​¾ cup Soy Sauce
​½ cup Brown Sugar ( I have a friend who substitutes honey)
2 TbsCooking oil​
​½ tsp (or 1 minced clove) Garlic powder
​½ tsp Ginger powder

Steak​Enough marinade for say 2 to 4 large steaks
​(I use Flank, Sirloin, Ribeye, etc…whatever’s on sale)

Instructions
I make marinade the night before and soak steak overnight. Let the steak rest at room temp 20-30 minutes before grilling. Grill to about medium doneness, remove from grill and let rest. Meanwhile, I keep the marinade, put in saucepan and bring to a boil for at least 3 minutes. After steak has rested, slice in thin strips and pour warm sauce on sliced steak. Serve.

(Note the original recipe is for satay, which is steak that is sliced to 1/8 inch slices while still raw, marinated, put onto wooden skewers and then grilled. It’s great for parties, but too much work for a family dinner, so I adapted the recipe so we could make it more often.)

Enjoy!

Menu Plan Monday on Thursday

Monday I made Taco Pie

Tues. we had leftovers

Wed. I made a crockpot chicken recipe from my Fix-It and Forget-It Cookbook with Popovers and Sweet Potatoes

Thurs. - BBQ Pork Chops in the Crockpot with Twice Baked Potatoes

Fri. - Turkey and Rice Casserole

Sat. - Frozen Pizza

Sun. - Leftovers

As usual, I am posting a couple recipes I'd like to try:

Crockpot Lasagna from Oprah.com

Boston Brown Bread

Fix-It and Forget-It Diabetic Cookbook, p. 249 Jean Butzer, Batavia, NY

Makes 21 servings (3 loaves)

Ideal slow-cooker size: 6-qt.

3 16-oz.vegetable cans, cleaned and emptied

½ cup rye flour

½ cup yellow cornmeal

½ cup whole wheat flour

3 Tbsp. sugar

1 tsp. baking soda

¾ tsp. salt

½ cup chopped walnuts

½ cup raisins

1 cup low-fat buttermilk*

⅓ cup molasses

1. Spray insides of vegetable cans, and one side of 3 6"-square pieces of foil, with nonstick cooking spray. Set aside.

2. Combine rye flour, cornmeal, whole wheat flour, sugar, baking soda, and salt in a large bowl.

3. Stir in walnuts and raisins.

4. Whisk together buttermilk and molasses. Add to dry ingredients. Stir until well mixed. Spoon into prepared cans.

5. Place one piece of foil, greased side down, on top of each can. Secure foil with rubberbands or cotton string. Place upright in slow cooker.

6. Pour boiling water into slow cooker to come halfway up sides of cans. (Make sure foil tops do not touch boiling water).

7. Cover cooker. Cook on Low 4 hours, or until skewer inserted in center of bread comes out clean.

8. To remove bread, lay cans on their sides. Roll and tap gently on all sides until bread releases. Cool completely on wire racks.

9. Serve with butter or cream cheese and bowls of soup.

More Recipes I'd like to try

• Overnight Eggs


• Bacon, Cheese & Egg Biscuit Cups


• Spaghetti Casserole Recipe


• Crock-Pot Lasagna Recipe


• Mexicali Casserole Recipe


• Maple-Cashew Mini-Tarts


• Barbecue Pork Shepherd’s Pie

Can you tell by now how much I love casseroles!!!!

Menu Plan for Oct. 18-24

Last week, to go with my Peanut Satay that I made, I also made Cold Sesame Noodles from All You Magazine. Yum!

Apples are on sale so I plan to use some in some recipes this week.

Here's what I have planned for the week:

• Taco Pasta


• Chicken Curry with Spinach and Rice


• Leftovers


• Garlicy Shrimp Pasta

I think that's good. Were going to my In-laws for the weekend so there is no need to cook too much before we leave. I can almost guarantee that leftovers will be Thursday night.

For more menu planning inspiration check out Org Junkie’s Menu Plan Monday!

Recipes I'd like to try

I am always looking of the Internet for inspirational ideas for dinner because I have to admit, it can be a struggle to come up with ideas that keep me excited to cook. I do like food, that's never the problem, and I enjoy cooking but I also don't like it to be boring. So, here are a few that caught my eye this week:

• Grandmother's Cream Cheese Souffle


• Zucchini Muffins with Streusel Top 


• A Bushel Full of Apple Recipes 


• Slow Cooker Pesto Spinach Lasagna Recipe


• Fruit and Horseradish Cream Cheese Appetizer Spread Slow Cooker Recipe


• Lasagna Pizza


• Baked Egg Cups


• Beef and Bean Bake


• Pizza Pasta

Menu Plan for Oct. 12-17

My menu planning isn't going so well but, at least I'm trying! I only made the chili (which was only as hard as pulling it out of the freezer) last week and of course we had leftovers. I am going to try it again this week...

• Freezer French Toast I put this together this morning and we're having breakfast for dinner tonight (again).


• Slow Cooker Mozzarella Meatloaf  and Mashed Potatoes  because I didn't get to it last week.


• OR maybe I'll make Meatloaf Cups


• Peanut Satay


• Italian Sausage with pasta - not sure yet what my plan is but I want to use this sausage because it's taking up space in the freezer


• Leftovers


• Carnitas - from the freezer

For more menu planning inspiration check out Org Junkie’s Menu Plan Monday!

Menu Plan for Oct. 6-10

I am always looking for my normal.... What is normal?

Here I am again making an effort to come up with a menu plan on a Wednesday, oh well!

• Chili (pulled out of the freezer)


• Slow Cooker Mozzarella Meatloaf


• Deconstructed Chicken Cordon Bleu


• leftovers

I think that's a good start to get back into menu planning. I realize that's not even enough meals for the rest of the but I don't want to feel trapped by my own plan.

Another list of recipes I'd like to try:

• Apple Cinnamon Coffee Cake


• Mom’s Cinnamon Rolls


• Baked Spaghetti Casserole


• Caramel Apple Cream Puff Dessert

Chicken Enchilada Casserole

I made this for the first time with flour tortillas. I didn't follow my own rule of thumb; always make a recipe exactly as it says the first time. I will be using corn tortillas the next time I make this.

3 lbs. Chicken
1 cans of Cream of Mushrooms Soup
2 cans of Cream of Chicken Soup
1/2 cup Chicken Broth
1 (4oz.) can diced Green Chilies
12 corn Tortillas, cut up
1 Onion, chopped
1 lb. Cheddar, shredded
butter

• Cook chicken, de-bone and shred


• Saute onion in butter


• Add soups, broth and onion to shredded chicken and mix


• Add chilies and cheese to chicken mixture


• Line a greased 9x13 with 2/3 of the tortillas, spread half the chicken mixture then, layer the rest of the tortillas follow with remaining chicken mixture.


• Bake 350 for 30min.