Spaghetti and Meatballs

Dinner 2012: Spaghetti and Meatballs

Spaghetti and Meatballs

Yes, another dinner consisting of spaghetti and meatballs, but what can I do if it is just SO GOOD!

Meatballs (olive oil, ground sirloin, Panko bread crumbs, kosher salt, pepper, dried thyme, Dijon mustard, egg) - mix all ingredients with your hands until will blended. Heat the oil in a nonstick pan until shimmering. Form 2-bite meatballs (golf ball size) and cook on all sides until nicely browned and just about cooked through. Remove meatballs.

Tomato Sauce (white wine, marinara sauce, kosher salt, sugar, minced garlic, chopped basil, parmesan cheese) - deglaze 'meatball' pan with white wine and reduce, scraping all caramelized bits. Add marinara sauce, minced garlic and a little water, stir. Add meatballs and gently simmer a few minutes, season sauce to taste with salt and a little sugar. Toss sauce with al-dente spaghetti and top with grated parmesan and chopped basil.