Saturday, August 25, 2012

Spagetti & Meatballs

Adapted from Typer Florence's Spaghetti and Meatballs Recipe


Extra-virgin olive oil
1 onion, chopped
2 garlic cloves, smashed
1 tablespoons dried parsley leaves
1 cup milk
2 hamburger buns (4 pieces)
1 pounds ground beef
1 pack bratwurst
1 large egg
1/2 cup Parmesan

Whole what thin psagetti
Emeril's Aah Garlic sauce

Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.

Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Remove the sausage from it's casings and combine the meats in a large bowl. Add the egg and Parmesan and season generously with salt and pepper. Add bread to that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into lemon sized meatballs.  Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides.  The crunchier the better.
Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti. Serve immediately along with extra cheese.

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