Thursday, February 12, 2009

BB: Real Spaghetti and Meatballs

The first recipe this month for Barefoot Bloggers is Real Spaghetti and Meatballs, chosen by Rebecca at Ezra Pound Cake. I’ve made meatballs occasionally over the years, so I’m always willing to audition a new recipe.

My gosh, these were huge meatballs! I halved the recipe for the two of us and ended up with 8 giant meatballs, enough for a dinner and a lunch. They were delicious, even when reheated.

Meatballs awaiting sauce:

Steaming hot meatballs:

Ready to eat:

Personally, I prefer a thicker sauce, but the flavors for this one were fine. Usually I use a pasta-other-than-spaghetti, although for this event, I used a whole wheat spaghetti. As a child, my mom cooked spaghetti enough times that I grew to dislike it. It was the shape more than anything – it was difficult to eat and always splattered sauce all over my clothes. As an adult, I tend to use shaped pastas for my meals. They are more controllable and less messy. Most of the time.

In celebration of a delicious meal, I opened up a small bottle of red wine that I had. It's a fruity 2004 Pinot Noir from the Santa Maria Valley, Gold Coast Vineyard, and the perfect accompaniment to meatballs and sauce.

I’m betting that the other Barefoot Bloggers will have different variations and outcomes for this dish, so I’d recommend checking them out.


Megan said...

Um, what time is dinner?

Tonya @ What's On My Plate said...

I agree... these were some big meatballs and I even ended up making about 16 of them! I also prefer a thicker sauce.

Rebecca said...

Aren't the amounts in this recipe strange? So many meatballs and so little sauce. I wound up doubling the sauce recipe.

Andrea said...

What huge meatballs! Looks like a great meal. Funny you mentioned not liking the spaghetti shape much since you had it so often as a child and it was messy! The fresh spaghetti I made was not as long as the boxed kind and my two year old actually complained that my noodles were too short and he didn't want to eat them, ha!

Penny said...

Such big meatballs, so little sauce. I agree. And baking the meatballs to finish cooking them would keep what little sauce there is from becoming watery. I had similar results.

Aggie said...

Your meatballs look great! They were big! I saw someone in BB use the leftovers for subs...I wish I had some of your leftovers!

MyKitchenInHalfCups said...

You don't like spaghetti! because it's messy. You must have been one of those neat kids ;)
I always think of the Lady and the Tramp and that loooooong spaghetti smooch!
Love meat balls and like you am always willing to audition a new recipe.

shortbreadsouth said...

I think using crushed tomatoes might be the best for this recipe, they make a more saucy sauce!

mangomissives said...

I liked the results from this recipe except it could have used a higher sauce to meatball ratio.

I also generally prefer non-strandy, stringy pasta that I don't need to worry about getting myself all messy with. :)