|Linguine with Meatballs, with Apologies to Secondo|
Lady: "There are no meatballs with the spaghetti?"
Secondo: "Sometimes the spaghetti likes to be alone."
I chuckle about this every time I make pasta and meatballs. But at home, where we have to wash the dishes, one-dish meals are paramount and when we're watching a movie with dinner, a necessity. So, forgive me Secondo, but our meatballs last night were not alone: they needed company! But I say no to spaghetti. I need more substance in my pasta. My preference in long pasta is for bucatini/perciatelli, but Barilla fettuccine is the closest we can get at the two-bit store next to the house.
The tricks for good meatballs are: you can rarely have too much fat, you need more liquid in the meat than you think you do, a little panko does wonders, and only work the forcemeat enough to mix it and no more.
I never use a recipe for meatballs: pretty much anything goes. Same for the marinara. I fill a blender jar with chopped tomatoes, some minced garlic, a fair amount of basil, a couple ounces of extra virgin olive oil, and a bit of salt. Blend just until the sauce becomes fluid and over the meatballs it goes. Braise in a moderate oven (350F) for a couple of hours. Timing is certainly not critical.
|And Two Hours Later Aftter Braising in Marinara|