Sinepuxent Receipts – Spaghetti & Meatballs

The weather’s getting cooler so I thought that it was time for some old fashioned comfort food. 

SPAGHETTI & MEATBALLS

 

Spaghetti Sauce: (double recipe)

8 cloves garlic, peeled (cut in half length-wise, remove center stem on each side, put thru press or mash with pinch of salt)

1/2 large Vidalia onion, minced fine

4 tablespoons olive oil

Place in large saucepan over extremely low heat; continue to cook for 10 minutes.  You should barely hear a sizzle when cooking - do not brown onion or garlic.  Cook until onion is clear.
 
Then, add:

2 - 28 oz. cans plain crushed tomatoes

2 cans plain tomato paste

1/4 teaspoon red pepper flakes

1 shake red cayenne pepper

1 1/2 teaspoons sea salt

1/2 teaspoon black pepper

1 teaspoon sugar (I used agave nectar)

Morton Salt's Nature Seasoning - pour all over top - about 1/2 teaspoon

Rinse cans with 1/2 cup of water by pouring from can to can.  Add to sauce and blend well and increase heat to low; continue to cook for at least one-hour.  Now, make meatballs.

Meatballs:

Preheat oven to 425 degrees
 
1 lb. ground each: turkey breast, beef, (lean) pork - let sit out on counter for 45 minutes to an hour.  Then place in large bowl. 

Add:

1 tablespoon sea salt

3/4 teaspoon fresh ground black pepper

3 slices Italian bread into plain breadcrumbs (app.. 1 1/2 cups)

2 tablespoons ground pecorino cheese

4 tablespoons ground parmeggiano regain or groan piano or 1/2 cup Kraft parmesan

3 jumbo eggs

4 tablespoons dried parsley

Mix together well; roll in hand and make golf ball size meatballs (I used a medium ice cream scoop)

Place on foil or oiled casserole/baking sheet.

Bake 20 - 25 minutes.  Remove from heat and add to sauce.  If you used a large casserole dish to cook some or all of the meatballs, loosen the meatballs and add the sauce.  Can return to oven to keep warm while heating water for angel hair, capellini or favorite pasta.

Turn oven off and add a baguette wrapped in foil.  Do not overcook pasta.  When done, remove from heat, pour in colander.  If it sticks together, just rinse in hot water.  Let's eat!

 

Tom Clarke is the author of “Sinepuxent Receipts, A Personal Collection of Eastern Shore Cooking”.  Tom lives in Hebron.  When not cooking for friends or developing new recipes (“receipts”), Tom sings in the choir at St. Peter’s Episcopal Church.  All profits from the sale of “Sinepuxent Receipts” go to the St. Peter’s Church Organ Fund.