Cook's Illustrated Meat Balls And Spaghetti
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Cook's Illustrated Meat Balls And Spaghetti
  Meat    Spaghetti    Beef    Pasta    Rice    Couscous  
Last updated 6/12/2012 1:17:36 AM. Recipe ID 48064. Report a problem with this recipe.
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      Title: Cook's illustrated meat balls and spaghetti
 Categories: Beef, Pasta, Rice, Couscous
      Yield: 1 Servings
 
-------------------------MEATBALLS------------------------------
      2 sl White bread (crust
           -discarded); cut into cubes
    1/2 c  Buttermilk
      1 lb Ground chuck
    1/4 c  Parmesan cheese
      2 tb Parsley; minced
    1/4 ts Salt
           Black pepper
           Vegetable oil

---------------------------SAUCE--------------------------------
      2 tb Olive oil
      1 ts Garlic; minced
     28 oz Crushed tomatoes
      1 tb Basil leaves; fresh
           -chiffonade
           Salt and pepper; to taste
 
  For the Meatballs: combine bread and buttermilk in small bowl, mashing
  occasionally with a fork, until smooth paste forms, about 10 minutes.
  
  Mix all meatball ingredients, including bread mixture and pepper to
  taste in medium bowl. Lightly form 3 tablespoons of mixture into 1
  1/2 inch round meatballs, repeat with remaining mixture to form
  approximately 14 meatballs. (Compacting them can make the meatballs
  dense and hard. Can be placed on a large plate, covered loosely with
  plastic wrap, and refrigerated for several house.)
  
  Heat 1/4 inch vegetable oil over medium high heat in 10 or 11 inch
  saute pan. When edge of meatball is dipped in the oil sizzles, add
  meatballs in a single layer. Fry, turning several times, until nicely
  browned on all sides, about 10 minutes, regulating heat as needed to
  keep oil sizzling but not smoking. Transfer browned meatballs to
  paper towel lined plate; set aside. Repeat, if necessary with
  remaining meatballs.
  
  For the Sauce: Discard the oil in the pan leaving behind any browned
  bits. Add olive oil along with garlic, saute, scraping up any browned
  bits. just until garlic is golden, about 30 seconds. Add tomatoes,
  bring to boil, and simmer gently until sauce thickens, about 10
  minutes. Stir in basil; add salt and pepper to taste. Add meatballs
  and simmer, turning them occasionally, until heated through, about 5
  minutes. Keep warm over low flame.
  
  Serve over your choice of pasta.
  




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Recipe ID 48064 (Apr 03, 2005)

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