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FOOD
DCL November Recipes: Meatballs and Marinara • • • • • • • • • • •
MEATBALLS
3 slices white bread (crusts removed) torn to pieces 2/3 cup cold water 1 lb. ground chuck 1 lb. ground Italian sausage 1/4 cup grated parmesan cheese plus more to serve 4 cloves garlic, minced 1 tsp. salt 1/2 tsp. black pepper 1 large egg 3/4 cup flour to dredge meatballs 3 Tbsps. light olive oil to sauté (or use vegetable oil) SAUCE
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1 medium yellow onion (1 cup chopped) 4 cloves garlic, minced 2 28 oz. cans diced tomatoes 2 bay leaves 2 tsps. sugar Salt and pepper to taste 2 Tbsps. Basil, finely minced
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1 lb. cooked spaghetti
Combine bread pieces with 2/3 cup water. Set aside for 5 minutes, then mash with a fork. In a stand mixer, combine ground beef, sausage, 1/4 cup parmesan, garlic, salt, pepper, egg and mashed breadcrumbs. Mix until well combined, but do not over mix. Form in to 1.5-inch meatballs, then roll them in flour, dusting off excess. Heat oil in a large Dutch oven over medium heat. In batches, brown the meatballs on all sides. Remove and drain on paper towel. In the same Dutch oven over medium heat, sauté the onion until soft. Add garlic and stir. Stir in crushed tomatoes, sugar, and bay leaves. Bring to a boil. Add meatballs to the sauce, stir and cover with lid, leaving a small crack. Simmer for 30 minutes, stirring occasionally. With 5 minutes left, stir in fresh basil and salt and pepper to taste. Stir in cooked spaghetti and serve with extra parmesan cheese and basil. Finally, the nights are chillier – and that absolutely calls for some tasty, soothing, warm homemade dishes. If you’re sick of tossing jar spaghetti sauce on pasta every week, give this homemade meatballs and marinara recipe a try. I promise you won’t regret it. Bon appétit!
Amy Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy’s delicious recipes, visit her blog, Poore Amy, at pooreamy.com. Photos: Amy Poore
