I couldn't think of a better dish to start this series than perhaps one of the most classic Sunday dinner recipes, Spaghetti and Meatballs. For me, it's more about the memories associated around the dinner table, the talks we had, the family time we shared than what we ate. But as I grow older, the smell of fresh tomato sauce, or that first bite of pasta brings me back to those times around the kitchen table.
I wish to make this a regular column, and would love for our fantastic readers to submit their recipes and stories. Cooking is more than just a measuring cup, it's love in a dish. My spaghetti and meatballs are filled with love, but the texture of the tomato sauce, the elasticity of the pasta and the simplicity of this dish make this the go-to meal for almost every family. So, without further ado, here's our first Cooking4Life recipe.
Meatballs For The Soul
Everyone has their own twist on the simple meatball. For some it’s the classic ground beef, egg, breadcrumb and spices, for others it involves sauerkraut, shrimp or apple. However, to me, there’s only one true way to make a proper meatball. See below for the full recipe:
The beauty of making meatballs is that it’s easy, messy and a little bit fun. In a bowl whisk your eggs, garlic (chopped fine), parsley, cheese, salt, pepper, allspice, sage and allspice. Add in the beef and work with your hands while adding in the bread crumbs. Mix well and form into ball (it’s your choice how big or small, but the bigger the meatball the more likely it is to fall apart and longer it will take to cook). Try to make each ball approximately the same size. If possible, refrigerate meatballs for at least an hour.
In a large flat bottom pan, heat 3 tablespoons of olive oil and add in one meatball at a time. Fry meatballs (while turning) until golden brown on all sides. If you are going to also use tomato sauce, add it to the pan and simmer for 45-60 minutes or until meatballs are cooked.
Pure Pasta, Pure Mind
One of the easiest things to do is to make fresh pasta. Yes it takes a little work, but the taste of fresh pasta is unlike anything else. The elasticity and bite in the pasta brings the dish together. You will need:
- · 2 cups of unbleached flour
- · 3 large eggs
- · ½ teaspoon of salt
First you will place the flour on a flat surface in a mound, make a hole in the mound and mix the eggs into the flour. While flour can be a bit messy, you will always be glad you’ve done this by hand. Once you’ve combined all the eggs into the flower you will be left with a ball. Sometimes this mixture is a bit dry, you can add in a teaspoon of water if this is the case. Next you will need to knead the dough (push down and away from yourself with your palm, turn the dough, fold it into itself and push down and away again). It’s important that you properly knead the dough until it is smooth (about 10 minutes). Finally, you should divide the dough into equal balls and let it rest for at least 15 minutes with a wet cloth or towel over it. Next you will use a pasta machine (or rolling pin) to roll out the dough. Flatten the dough until it’s about ½ an inch thick moving the dough through the machine 1 slot at a time. When you’ve reached your desired thickness cut your dough into pasta shapes (it comes with most pasta machines). If you don’t have a pasta maker, make the dough into a square and cut the pasta into ¼ inch strips.
Remember, you’re using fresh pasta, it will only take 2-3 minutes to cook in boiling water.
Put The Dogs From Lady And The Tramp To Shame
So use this recipe the next time you want to impress someone or build a memory. Few things brings a family together like a delicious home cooked meal. Does this take longer than going to a restaurant? Absolutely, but the smile on someone’s face, the expression of utter contentment and the knowledge that you’ve done something great should make all the effort worth it.
Meatballs:
- · 2 eggs
- · Garlic
- · Parsley
- · ½ lb of ground beef (80-20)
- · ¼ cup flat-leaf parsley
- · 2 tablespoons chopped sage leaves
- · ¼ teaspoon allspice
- · Fresh parmesan cheese
- · Dried bread crumb
- · Salt and pepper