OPEN KITCHEN with NATHAN SCOTT
Classic Spaghetti and Meatballs
If you’re looking for some delicious comfort food, try this simple recipe for spaghetti and meatballs.
|1||pound ground beef chuck|
|½||pound sweet Italian sausage, casing removed|
|¼||cup Parmesan cheese, finely grated, plus more for garnish|
|1||large egg, lightly beaten|
|4||cloves garlic, peeled and finely minced|
|2||tablespoons dry parsley|
|1||teaspoon dry oregano|
|¼||teaspoon crushed red pepper flakes, finely crushed|
|1||teaspoon freshly squeezed lemon juice|
|Kosher salt and freshly ground black pepper|
|2||tablespoons olive oil|
|¼||cup full-bodied red wine|
|4||cups prepared tomato sauce|
|1||pound dry spaghetti, cooked and drained according to the package instructions|
- In a mixing bowl, combine the ground beef and sausage meat with the breadcrumbs, Parmesan, and egg. Stir in the garlic, parsley, oregano, crushed red pepper flakes, and lemon juice. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper. Stir the mixture to thoroughly combine, and then form into 1½-inch thick meatballs. Set aside.
- In a stockpot set over medium-high heat, warm the olive oil until hot, but not smoking. Working in batches if necessary, sear the meatballs in the hot oil, turning often, until golden brown, 3 to 4 minutes. Then, remove the meatballs and set aside.
- Pour the red wine into the pot and return to the heat. Deglaze the pan by scraping up any brown bits stuck to the bottom. Then, add in the tomato sauce. Return the meatballs to the pot and simmer until the meatballs are cooked through, about 10 minutes. Serve the meatballs and sauce with the prepared spaghetti, and garnish with additional Parmesan cheese.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen