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Spaghetti and Meatballs

Spaghetti and Meatballs

Spaghetti and MeatballsThe culinary snoop in me wonders if this well-known classic Italian dish originated in Italy or the USA. Turns out it’s all American! Italians from 1890 to 1920 emigrated to America by the millions.

These impoverished immigrants (some on the brink of starvation) went from spending 75 percent of their income on food in Italy to only 25 percent of their income on food in America. With more money came more food. In Italy only the more affluent could afford meat on a regular basis but the move to America meant they, too, could enjoy it on a frequent basis. Spaghetti and meatballs became a symbol of Italian-American cuisine.  The meatballs (polpettes) became much larger with more meat and less breadcrumbs. In traditional polpettes, the bread to meat ratio is equal.

spaghetti & meatball recipe
The Culinary Chase’s Note:
I used lamb mince in place of beef.  For an alternate, pan fry the meatballs you want to freeze, cool and place in freezer.  These make delightful snacks for your children when then come home from school.  Thaw in the fridge the night before or pop them in a microwave to reheat and dip in your favorite tomato or cheese sauce.  Or eat them on their own.  Enjoy!

Spaghetti and Meatballs

51

4

Ingredients

  • Meatballs:
  • 1 lb. ground beef (or 1/2 lb. of beef and 1/2 lb. pork)
  • 1 medium onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon fennel seeds (optional but adds a lovely flavor)
  • 1 egg, lightly beaten
  • 1/4 cup breadcrumbs
  • olive oil
  • Tomato Sauce:
  • 400g can chopped tomatoes
  • 1 clove of garlic, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons basil, chopped
  • red pepper flakes
  • 1 tablespoon tomato paste
  • salt and pepper to taste

Instructions

  1. To make the meatballs, combine all ingredients in a bowl – use clean hands and dig in! Roll the mixture to resemble golf-ball-size meatballs. Count on 3 to 4 meatballs per person. Set aside any leftover meatballs for future use by freezing. Add a splash of olive oil in a non-stick frying pan over medium heat. Add a few meatballs (don’t crowd) at a time and cook, turning, for 8 minutes or until golden brown and cooked through. Transfer to a plate. Repeat procedure for remaining batches.
  2. For the tomato sauce, heat 2 tablespoons olive oil in a large frying pan over medium heat. Add the onion and cook, stirring, until soft (3-4 min). Add garlic and cook for another minute. Add chopped tomatoes and a sprinkle of red pepper flakes. Increase heat and bring to a boil. Reduce heat to medium low and add parsley. Add the meatballs, in a single layer and simmer gently, stirring occasionally 5-6 minutes or until sauce thickens and meatballs are heated through.
  3. Cook spaghetti according to packet directions, drain well and return to pan. Add the parsley and basil to the tomato sauce and stir until well combined. Divide the spaghetti and meatballs among serving bowls. Top with chopped basil, grated Parmesan cheese and serve immediately.

The Culinary Chase’s Note: I used lamb mince in place of beef. For an alternate, pan fry the meatballs you want to freeze, cool and place in freezer. These make delightful snacks for your children when then come home from school. Thaw in the fridge the night before or pop them in a microwave to reheat and dip in your favorite tomato or cheese sauce. Or eat them on their own. Enjoy!

http://theculinarychase.com/2014/11/spaghetti-meatballs/

The post Spaghetti and Meatballs appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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