Yesterday when I asked Mr. C. what he would like for dinner, he gave not a moment’s hesitation before uttering those three little words I love to hear. Spaghetti and meatballs. Now you have to admit, those are three words that can almost always elicit a positive response from everyone. Because who doesn’t love spaghetti and meatballs? Right?? So, with no hesitation on my part, I said – “your wish is my command, or words to that effect”. Anyway, I got right on it.
But always being one to change things up a bit, I decided to make the meatballs using only bulk Italian sausage rather than my usual half and half ground beef and sausage. But stay with my no fail, always delicious, stinkin’ easy to build, why mess with perfection, favorite Marinara Sauce recipe. (See recipe below.) So, that’s just what I did. And there was much rejoicing at our dinner table last evening.
So, it you too are a spaghetti and meatballs fan, and who in their right mind isn’t, give this quick and easy recipe a try. No fancy ingredients, not a lot of fuss and bother to prepare, and a dish that is sure to please everyone in your family.
Well, today is the 4th of July. And I wish I could say that I was looking forward to all the fireworks. But I just can’t get into a celebratory mood this year. I guess I am finally coming to the realization that as a liberal, I am quickly becoming part of the minority. Or so it seems. And even if liberal leaning is still embraced by the majority of our citizens, some conservative politicians and their followers/appointees are making changes regardless of who or what gets hurt in the process. Women’s rights, our environment, deaths by unlimited numbers and types of guns, etc. etc.
So, I am staying home tonight and celebrating in my own way. I’m going to think about the wonderful life I have been blessed with thus far. I am going to remember the friends and family members who are no longer living. And I am going to pray that our nation can once again be represented by people who uphold the constitution and everything it has always stood for. Imperfections notwithstanding!
And lest any of us have forgotten why we even have a constitution, and why we should fight diligently to keep our constitution alive, I will leave you with our constitutions Preamble:
“We the People of the United States, in Order to form a more perfect Union, establish Justice, insure domestic Tranquility, provide for the common defence, promote the general Welfare, and secure the Blessings of Liberty to ourselves and our Posterity, do ordain and establish this Constitution for the United States of America.”
Peace and love to all.
1 lg. egg
1 T. milk
1 lg. clove garlic, finely minced
¼ tsp. fennel seed
tiny pinch crushed red pepper flakes
freshly ground black pepper
¼ c. rolled oats
½ c. finely grated Parmesan cheese
1 lb. bulk Italian sausage
Lightly grease a low sided baking sheet.
In a large bowl stir the egg, milk, garlic, fennel seed, crushed red pepper flakes, and black pepper together. Add the rolled oats and Parmesan cheese. Mix well. Add the sausage and mix until well blended.
Using a #60 (1 tablespoon) ice cream scoop, plop the meatballs onto the prepared baking sheet. If you don’t have an ice cream scoop, use your hands to form balls.
Bake in a pre-heated 400-degree oven for 15 minutes. Remove from oven and drop into your favorite marinara sauce or soup just before serving. If you don’t have a favorite marinara sauce or Italian meatball soup recipe, my recipes for both are provided below.
MARINARA SAUCE
3 T. extra-virgin olive oil
1 c. chopped onion
4 cloves garlic, chopped
2 (28-oz.) cans chopped, whole, or diced tomatoes (Italian tomatoes preferably)
2 bay leaves
pinch crushed red pepper flakes
2 tsp. dried oregano (I use Mexican dried oregano)
1 tsp. kosher salt
freshly ground black pepper
½ c. loosely packed chopped fresh basil leaves
1-2 T. butter, opt.
In a large, covered saucepan, heat the oil over medium heat. Add the onion and sauté until soft and translucent, about 6 minutes. Stir in the garlic and cook for an additional minute. Add the tomatoes, bay leaves, red pepper flakes, oregano, salt, and pepper. Stir to combine ingredients.
Bring to a boil, reduce heat, cover, and simmer for about 30 minutes. (Take the lid off part way if the sauce is thinner than you prefer. As the sauce gently burbles away, it will thicken quickly. So, keep a close eye on it as it reaches your desired thickness.)
Remove from heat, discard bay leaves, add the basil, and adjust seasoning. If the sauce tastes acidic, add butter 1 tablespoon at a time to round out the flavor.
ITALIAN MEATBALL SOUP
2 tsp. extra virgin olive oil
½ c. diced onion
2 carrots, thinly sliced
2 stalks celery, thinly sliced
2 garlic cloves, finely minced
½ c. dry red wine (I use Gallo Hearty Burgundy)
4 c. beef broth, or more if the soup appears too thick
¼ tsp. kosher salt
freshly ground black pepper
1 bay leaf
1 tsp. dried Italian seasoning
½ tsp. dried basil
pinch crushed red pepper flakes
1 tsp. Worcestershire sauce
1 (14.5 oz.) can diced tomatoes (preferably Italian)
4 T. tomato paste, again preferably Italian
meatballs
1 c. dry macaroni
2 T. chopped parsley
grated Parmesan cheese, for serving (or Pecorino Romano or Asiago)
Heat oil in a medium sized covered pan. Add the onion, carrots, and celery. Cook until the onion is translucent. Add the garlic and cook for 1 minute. Pour in the red wine and cook until almost all the liquid is evaporated. Add the beef broth, salt, pepper, bay leaf, Italian seasoning, dried basil, crushed red pepper flakes, Worcestershire sauce, canned tomatoes (don’t drain), and tomato paste.
Bring to a boil, reduce heat, cover pan, and simmer gently for 30 minutes. Stir periodically. After the soup has simmered for 30 minutes, taste and adjust seasoning (may need more salt).
Add meatballs and dry pasta, and simmer for about 10 minutes or until the macaroni is al dente. Add parsley. Serve piping hot. Pass the grated Parmesan cheese.