Yes, that is a direct quote from my life. Klaus, my husband, actually said it while watching the boob tube the other night. And he says I don’t listen! So I remembered an Italian Meatball recipe from Ina Garten that he had liked in the past. They are light and lovely. I served them with a jarred marinara sauce (I know, I’m a big cheater!) that I amped up with some of the red wine we had with dinner. It’s a little trick to add some homemade flavor to a jarred sauce. Just swish a scant quarter cup of red wine in the just emptied jar of sauce and add to your warming sauce. It helps get all the sauce out of the jar too!
I doubled the recipe as ground veal and ground pork come in one pound packs at my local grocery store. Might as well double the recipe. I have no idea what to do with 1/2 pound of each. Maybe meatloaf? Instead, I just formed the extra meatballs, froze them overnight on a cookie sheet at packaged them with my seal-a-meal for fast homemade meals later in the month.
Served with a quality pasta cooked al dente, a sprinkle of Parmesan cheese and some sprigs of parsley and this was the ultimate Italian comfort meal. Ina’s recipe suggested Sangiovese as a pairing, but Klaus chose a 2014 Tempranillo from Murrietta’s Well. Wow, it hit the spot.
And he says I never listen.
Italian Meatballs from Ina Garten
- 1 pound ground veal
- 1 pound ground pork
- 1 pound ground beef
- 2 cups fresh breadcrumbs (I make mine in my food processor)
- 1/2 cup Italian seasoned dry breadcrumbs
- 4 TBS chopped fresh flat Italian parsley
- 1 cup freshly grated Parmesan cheese (also made in my food processor)
- 4 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1/2 tsp nutmeg
- 2 eggs lightly beaten
- vegetable oil
- olive oil
Add three types of meat to a large mixing bowl. With clean hands gentle mix together the meats, the add both dry and fresh breadcrumbs, parsley, seasonings and eggs. Stir together with a fork very gently. Using your hands form 2-inch meatballs.
Pour equal amounts of olive and vegetable oil in a large frying pan to about 1/4 inch deep. Heat the oil on medium/low heat. when hot, gently add meatballs being careful not to crowd them in the pan and brown them on all sides. Place meatballs on a plate covered with paper towels to drain when browned on all sides. Finish meatballs in batches.
Serve with spaghetti, marinara sauce, a sprinkling of grated parmesan and some parsley for color.