Monday, 12 December 2011

• Spaghetti and Meatballs

  This is a guest post from Thibeault's Table.
  
  I stopped  at the market on the way to work on Friday and picked up the ingredients to make my favorite meatballs Pork , Garlic and Basil Meatballs.

  

  
  Although not your typical after work dinner, it can be done.

  I put the sauce on to simmer while the meatballs were browning. The browned  meatballs were added to the sauce and simmered for about an hour. Pork meatballs take less time to simmer than meatballs made with beef. 

  Dinner was ready by 7:00 which is our regular eating time.

  

  
  

  • 1 1/2 pounds ground pork
  • 2 cloves garlic, mashed
  • 1/2 cup fresh basil
  • 1/2 cup fresh breadcrumbs
  • 2 eggs
  • 1/4 cup chicken broth
  • 1/2 cup Parmesan cheese freshly cracked black pepper
  • salt

  
  
  Sauce
  
  

  • olive oil
  • 2 to 3 cloves of garlic
  • 2 cans of tomatoes
  • high quality dried basil
  • salt and pepper
  • 1/2 cup fresh chopped basil

  
  
  For the Meatballs
  
  Put the meat in a bowl.Tip: Using a microplane grate the garlic. This is the quickest and easiest way to make a garlic paste. Add the Parmesan cheese and the salt and pepper. Pulse the basil with the bread crumbs and add to the bowl. Add the eggs  and chicken broth and mix well. Tip: Check for seasoning by frying a small piece.
  
  Form into meatballs and brown in olive oil. Add the meatballs to the sauce and simmer about one hour.
  
  For the Sauce
  
  Add the garlic cloves to the oil and saute for 30 to 60 seconds. Do not let the garlic brown.
  
  Add the tomatoes, dried basil, salt and pepper and bring to a simmer. Add the browned meatballs and continue to simmer for about an hour or until the meatballs are tender.
  
  Just before serving add fresh chopped basil.

   

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