Spaghetti and Spicy Meatballs

Growing up in an Italian household, Spaghetti and Meatballs were a Sunday tradition.  My Mama's Spaghetti and Meatballs are delicious and arguably the best.  However, her recipe takes 6+ hours to cook.  As a young professional, I do not have that kind of time.  So here is my version of Spaghetti and Meatballs inspired by two of my favorites chef's, my Mom, and Ina Gartner's "Real Spaghetti and Meatballs" http://www.foodnetwork.com/recipes/ina-garten/real-meatballs-and-spaghetti-recipe.html. 

Prep Time:          30 min

Cook Time:        1.5 hours

Yields: 15 small meatballs, 1/2 pound of spaghetti

SPICY MEATBALLS

1/2 pound ground beef (use ground sirloin if you can, but it's more $)

1/4 pound ground veal

1/4 pound ground pork 

*I use organic meats, I always will dish out extra $ for wonderful meats (I suggest Eataly or Whole Foods)

1 egg

BREAD CRUMB MIX 

3/4 cups white dry bread crumbs 

1/8 cup chopped fresh parsley 

2 tablespoons  Italian seasoning

1/8 cup graded parmesan cheese (or graded romano cheese, it's sharper and better)

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon crushed chili pepper flakes

1 tablespoon garlic powder

1/8 cup olive oil (use your cheaper stuff here, I use trader joe's EVOO)

1/8 canola oil

RED SAUCE

2 tablespoons good olive oil (I love Old Town Oil here in Chicago)

1 yellow onion chopped

2 tablespoons chopped garlic (I cheat and use the pre-chopped kind, my Italian mother is cringing)

1/4 cup good red-wine (I used Louis Martini Cab and poured a glass for myself while cooking, duh)

1 (16 ounce can) crushed tomatoes (use San Marzano, you can get them at Trader Joe's!!!)

4 tablespoons tomato paste 

2 tablespoons sugar (a secret of my mom's to cut the acidity of the tomato sauce)

2 tablespoons good balsamic vinegar ( I get mine at Old Town Oil Vinegars)

1 teaspoon crushed chili pepper flakes (optional)

1 1/2 tablespoons kosher salt

1 1/2 tablespoons black pepper

4 tablespoons chopped fresh parsley

Directions:

SPICY MEATBALLS:

BREAD CRUMB MIX

In a medium bowl, combined using a fork or whisk, your bread crumbs, parsley, Italian seasoning, parmesan cheese, salt, black pepper, chili pepper flakes, and garlic powder (hereinafter "bread crumb mix"). Set aside.

In a large bowl, using your hands (yes, hands) combine your beef, veal, and pork.  Add your egg, continue to combine. Add bread crumb mix.  Combine again with hands.  

Using your hands roll 1.5 inch meatballs and set on a plate.  

Heat a large sauté pan on medium for 1 min.  To make sure pan is hot, you can sprinkle a drop of water on the pan.  If it sizzles, it's ready to go.  

In the sauté pan, combine equal parts olive oil and canola oil to coat 1/4 inch of the entire pan.  When the oil is hot, using tongs, gently add the meatballs giving them about an inch in between each. Cook for a few minutes on each side until meat gets a nice brownish crust. Then, using the tongs, turn the meatball onto their other side and brown. Once browned on both sides, but not completely cooked though, remove the meatballs and set them on a large plate covered with a paper bowl.  This will help drain the oil.  

This oil is very hot so be careful not to burn yourself. Now be careful during this part: take your pan with hot oil and discard the hot oil (I put mine in the empty San Marzano tomato can).   Pour out oil but do not discard the bits and pieces of meat still left in the pan.  

RED SAUCE

Now, the sauce.  On medium heat, add your chopped onion and sauté using a wooden spoon until they are soft and translucent (approximately 7 minutes).  Add your chopped garlic (1-2 more minutes) and sauté with the onions (mmm things are starting to smell wonderful).  Turn your heat up to high, add your red wine and continue to sauté with the onions and garlic until almost all liquid is gone (approximately 3 minutes).  

Now, crush your San Marzano tomatoes with your hands and add them to the pot.  Add tomato paste. Stir to combine.  Add balsamic vinegar, stir. Add chili pepper flakes, parsley, sugar, salt and pepper.  

Reduce heat to medium/low to a low simmer and add your meatballs back into the pan.  Let the sauce simmer on medium/low, stirring  gently and occasionally for approximately 25-30 minutes. 

While the sauce is simmering, boil a large pot of water with a pinch of kosher salt (this lower's the boiling point) and some olive oil (this helps prevent pasta from sticking).  Once water is at a rolling boil, add your favorite spaghetti pursuant to the cook time on the package. Drain spaghetti, return to pot, add a little more olive oil (1 tablespoon or less) and mix with spaghetti spoon making sure your noodles do not stick.   

Now back to the sauce…..

At the 20 minute mark, using a separate small spoon, taste your sauce (be careful it's hot!). Add salt and pepper to taste. Once sauce is done (25-30 minutes), taste test a meatball, make sure they're cooked through.  

Pour your fresh pasta onto a large platter; slowly pour pasta sauce and meatballs over it.  Sprinkle parsley and parmesan cheese on top for a pretty garnish. Enjoy!