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.