Phoebe — Thank you! Jun 11, 2020 - Believe it or not, I’ve actually cooked dinner a few times this month. This probably explains why I could find barely any references to it in ANY of my Italian cookbooks and only a few online. 1 extra-large egg, beaten this looks amazing. I mean it! I buy spice tins at one of two places, The Container Store or a site named Specialty Bottle. I love eggs on everything and this looks phenomenal. Works as both a breakfast, a lunch, and a dinner. (I’m kind of neurotic about editorial errors, you know, for someone who makes them as often as I do.) Have a great time in Paris! Oooooh, I just noticed that the recipe from 1 year ago is the first thing I ever made from your site: that absolutely sublime butternut squash and caramelized onion galette. Oh my, Deb you are so darn cute! ), these are actually in place for the best of reasons: to protect the unborn child from very rare but very serious harms. Pregnant folks craving runny eggs – just buy pasteurized eggs!!! Jessi’s correct, it’s pangrattato. Just the dish to add a bit of flavor and crunch to our dreary mid-week. I made the Meatballs and Spaghetti tonight and was amazed! So no frying needed. TAKE ME WITH YOU! I’m so lazy about meatballs. and this is not to say i am not an ina fan — i am (i have all cookbooks and use them often) but i didn’t think her meatballs were as good as her other stuff. I was thrown by your lovely photo of toasting breadcrumbs, so my meatballs have big chunks of toasted bread in them! It’s more helpful before we try it. Return to stove over high heat and add a generous glug of olive oil per egg. I love to cook, and I love to cook and eat in abundance; however, I also have this general rule where I will not eat leftovers. I doubed the recipe and three pigs gobbled almost all of it, along with a small green salad. I still need to find the perfect sauce. I’m not Italian, but I love Italian food. Heavenly! This is a big green salad and maybe a few slices of proscuitto (if you’re into such things) away from being a perfect mid-winter weeknight meal, budget-friendly, quick to make, vegetarian and, with luck, from ingredients you already have around. Thank you for a delicious dinner (and several more to come)! 1 tablespoon olive oil What a great dish and that crispy egg on top, lethal :). I, too, am pregnant and not enjoying runny or raw eggs! There’s a little bit more of a loose-edge thing going on (you might have some more bits in your sauce), but it saves a lot of time and is definitely the way my mother made them growing up. She inspires a better dinner. Question…Why do you use a mixture of olive oil and vegetable oil to brown the meatballs? Even though I (ahem) did crowd the meatballs, it turned out really really well–especially for our first time making meatballs! I was a little bit wary of how it would turn out simply because there’s no real sauce, but with that crispy egg it didn’t need one. This recipe is a keeper. It is by far my favorite! Delicious and thank you for sharing! To me, spaghetti and meatballs — an approachable, solidly good, homey dish — epitomizes everything Smitten Kitchen stands for. Turned out great. All best for second baby – my three are all adults now- they bring such blessings and joy. It’s a miracle! Post was not sent - check your email addresses! I normally don’t try pasta recipes since I have my own go-tos but this just appealed to every craving I’m having and it really hit the spot. Made just a couple additions trying to use up leftovers. Thanks…. I also love Rao’s marinara recipe. I double or triple the recipe so I can keep some in the freezer, in family meal size containers. Yum, yum, yum, and yum! Before I had kids, I always opted for kid-free resorts (when I had the choice). A restaurant near me used to have some that were so delicious and I’m always trying to duplicate them. Must have garlic. I am so deep into pregnancy brain right now that I can barely remember what I avoided during my first pregnancy, and Lilli is only two! Once hot, add garlic and let sizzle for barely a minute, just until it begins to turn a pale golden color. delicious! I love this recipe. (pouting) So much for my brilliant plan to have the leftovers on Tuesday. Glad to see you brown your meatballs before simmering. When visiting over President’s Week repeatedly we even saw the same guests! Next time! I’ve never made pangrattato before but it added that savory crispiness that I love and the fried egg is good on just about anything. As a pasta lover myself, I think this is an interesting an unique preparation for spaghetti! divine with the crispy egg! My niece, Rebecca made these for our family while at the beach last week. I’ll have to try those meatballs, they look fantastic! Six years ago: Red Kidney Bean Curry and Thick Chewy Oatmeal Raisin Cookies it worked perfectly, is gluten-free (for those who need it), and falls in line with my dietary needs. I shared my bounty of meatballs with some of my colleagues and they all raved! Sometimes I do it in the slow cooker – start the sauce stove top (brown onions, garlic, etc), then transfer to slow cooker, add raw meatballs and let ‘er rip for 4-6 hrs. (Is that a thing?). I can’t manage getting to gym pool during the winter, and I live in the Deep South! I’ve made these before and they turned out great, but I can’t remember what I did for the onion— is it 1 cup of onion or 1 whole onion? Maybe because I gave her recipe 1 star. http://www.sweetteasweetie.com. Oct 29, 2011 - Anyone running the marathon this weekend? I love your recipes and blog- thanks for all the great ideas and meals. I didn’t have veal, so I used a little more beef. Lots and lots of tight seating. Or freeze them uncooked? Oh, Deb, you are totally spot on, this is sheer stock cupboard delight. the best way to get a tender meatball, no matter what you put in them (meat, herbs, fresh vs prepackaged breadcrumbs, etc), after making your mixture and forming the meatballs, put them in some sort of container and cover them and refrigerate them for an hour or so. Thanks for sharing! I have a 4 year old, and the pirate adventures sounds like so much fun for him. Caper substitutes — Olives, anchovies and other salt/briny things are usually what would be suggested, but you can also skip it. I can’t imagine the days you buy laundry detergent & shampoo & dish soap. I think the only secret is I hate missing swims, I feel doubly tired and cranky at the end of the day when I can’t make it, so basically the inconvenience is better than the alternative. I too have been on a quest for the best spaghetti and meatballs. One little addition that I think rocks is a little chunk of mozzarella in the center of each meatball. PUHLEEZE! You mean people don’t cook in high heels and make up everyday? Thanks so much for sharing. and the only change I made was swapping out fresh basil for the parsley and I only used grass-fed beef (I don’t eat veil or pigs). Nov 2, 2018 - Surely, you didn’t think I was going to stop my hasty populating of the broccoli archives with just one new recipe, right? Bring me back a surprise! (I’m still trying to figure out how someone of Irish and Welsh extraction ended up with a deathly pork sensitivity–wouldn’t that gene have died out because the poor bastards would starve to death?) My new favorite recipe for meatballs. http://www.izzyeats.com/2008/04/what-are-meatballs.html It made 23 meatballs which means lots of leftovers in the freezer (just waiting to turn into meatball subs and two more nights with spaghetti). I already loved your site, but I think I’m quickly entering total infatuation. Glad you had such a lovely trip. French women may continue to consume wine and soft cheeses, but they are recommended not to, as are the Swiss. In 1 to 2 minutes, the egg (s) will be brown and very crisp underneath and around the edges. Added some tomato paste at the end to thicken it up. Really great recipe. Made this tonight with my 9 year old daughter, and we had so much fun making it. One tiny edit, though: it’s spaghetti pangrattato (literally: grated bread, or breadcrumbs). And by then, if all goes well, I’ll have my head in a croissant cloud. I guess because after your Spaghetti with Black Pepper post, I decided I had better check out all your pasta recipes. Well, I am late to the party. Delicious! It’s either the weather, cravings, or great minds – made something similar the other night using spaghetti squash instead of pasta. Do you really have extra-large, instead of large, eggs hanging around? New here? sauce is cooking right now……thanks for your thoughts — visited NY a few years ago – loved the city – no where in the world quite like NY City. Your email address will not be published. After reading this again, I don’t understand how the sauce was not very thing w/o the use of tomato paste? under the bus for the mistake except he’s too nice and I should have done my research – so I offer my apologies instead. The pictures, descriptions, food – awesome. I updated the recipe to add this. This place is everything an old French brasserie should be (imho): slightly aloof but very helpful waiters, amazing but unfussy food, and atmosphere to die for. Post was not sent - check your email addresses! Cold. My kids loved it too. What did I make? The remaining sauce was too irresistible to put away…pasta-less, I sat down with a bowl of sauce & meatballs, a hunk of crusty white bread, and a glass of chianti…heaven! It’s now my fav pasta recipe. Hi, I recently found my perfect spaghetti and meatballs recipe, and it is very similar to yours! and don’t you find that a bandaid always gets in the way of cooking??? Someone should do a cook book that is strictly food from the pantry.I work full time, and get dinner on the table every night(ok to be fair, no kids), have done this for 30 years. I see no harm in making more…. The original recipe had two kinds–fresh and dried. I’ve been searching for a great recipe for meatballs, and you are right… Ina knows her stuff when it comes to comfort foods! Have fun! i actually made something similar to this awhile ago, but my version had no breadcrumbs, just bon appetit’s roasted cauliflower with parm thrown into the bowl & some crumbled bacon. Yum, Deb. My daughter and I met you when you were in St. Louis promoting your first book and we’ve never forgotten it. [Psst! My grandmother always adds fresh mint ( in addition to parsley) to her meatballs. It is really good, it have lots of yummy tomatoness! God, that is so much fun to say, will you indulge me and let me repeat myself? I follow this recipe pretty exactly. just remember to take them out of the fridge and let them warm up a skosh before browning them. Thank you for this recipe, I believe these meatballs will be told of in song. Any book in particular? They thaw really quickly. Oh, the crispy egg! Woo for Deb being in the photos! Freshly grated Parmesan, Make the meatballs: Place the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, onion powder, egg, and 3/4 cup warm water in a bowl. I never post.. Coleman’s instead of Dijon really gives it that extra kick, and it is true to the dressing’s origins, with the raw egg and all. Great photos! I made this last night for friends who have just welcomed a brand new baby boy. I am a mother of three healthy boys, now men, and I ate everything and no one was the worst for it. 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