Spaghetti and Meatballs – Episode 55
Originally, I was going to suggest making this dinner for Valentine’s Day. I was going to make heart shaped meatballs. Then I tasted it and it was so yummy and delicious and full of garlic. I love garlic. But, maybe it isn’t the best thing for Valentine’s Day? Unless you’re both eating garlic? Maybe? You can make an educated decision on this one. I started shaping the meatballs, but they kinda just looked awkward, and not really like hearts. So they are just round.
My new idea: just make this. Make it today. Make it for dinner. Or lunch. Is it lunchtime now? I think that’s a perfectly good time to eat Spaghetti and Meatballs.
The meatballs are simple. Since the rest of the meal has lots and lots of flavor, I didn’t feel the need to add too much to these guys. A little mustard, some lemon juice, garlic, yeah, more garlic, olive oil, salt, and pepper. They cook up pretty quickly and are nice and tasty. Oh and PS: You could easily flatten them and turn them into sliders (hello Oscar party idea!).
In today’s episode, there are quite a few veggies that co-star. Things like napa cabbage, Korean daikon radish, carrots, and kale… (You could chop them as small as you’d like, or purée them, making them hide-able, if you have any picky eaters in your home.)
I paired it with some Caesar Salad. I could eat this salad for every meal. Ummm, maybe not breakfast. Might not go so well alongside my cereal… but if I’m having eggs and toast??! No. Stop… The Caesar Salad that I make as a side for our dinners is my usual recipe, sans chicken and fava beans.
We had this for dinner last night. Here’s Tim’s response after a few bites, (almost yelling) “Is there more of this?!!???” Be still my heart.
- spaghetti noodles
- sauce: 1 T olive oil
- 1 onion, chopped
- 2 carrots, grated
- 1 C Korean daikon radish, grated
- 4 cloves garlic, minced
- 1 T balsamic vinegar
- 1 C kale, roughly chopped
- 2 C napa cabbage, chopped
- 1/2 to 1 t salt
- 1/4 t pepper
- 1/2 t dried thyme
- 1/2 t dried oregano
- 3/4 t dried basil
- 1/2 t dried rosemary
- 1/2 t dried parsley
- dash cayenne
- 2 C tomato sauce
- 2 C pasta water
- meatballs: 1 lb. ground beef
- drizzle olive oil
- 1/2 t garlic smoked sea salt (or sea salt)
- 1 t lemon juice
- 1 t dijon mustard
- 2-3 cloves garlic, minced
- 1 T olive oil
- parmesan, grated, for topping
- fresh basil, for topping
- Add pasta to salted, boiling water. Cook according to package directions. Reserve 2 C pasta water before draining*.
- Heat skillet. Add 1 T olive oil. When it's hot, add onion, carrot, radish, salt, and pepper. Cook for 10 minutes over medium heat, stirring occasionally. Add garlic and balsamic vinegar, cook 1 minute more. Add kale, cabbage, herbs, cayenne, tomato sauce, and pasta water. Stir, bring to a boil, then reduce to a simmer for 5-10 minutes. Add more water if needed.
- Combine beef, salt, lemon juice, dijon, garlic, and a drizzle of olive oil. Using hands, mix (but don't over mix). Divide in 8. Shape each of the 8 pieces into a ball. Heat skillet, add 1 T oil, when hot, add meatballs and flatten ever so slightly. Cook, covered, over medium heat for 5 minutes. Flip and cook, uncovered, for 5-10 minutes more (or until internal temperature of meatball reaches 160F).
- Top pasta with sauce, meatballs, parmesan, and basil.
*If pasta is finished cooking before sauce and meatballs, drain, return to hot pot, toss with olive oil, and cover to keep warm. This works best with whole wheat and not as well with rice pasta.