Spaghetti and Meatballs Weather

Lately, I’ve noticed that the weather has given me exactly what I need.  I know it’s snowing, and icy-cold for Seattle.  But it’s almost meditative to watch the snow swirling outside the window and the blanket-like sky surround the city with grey. With wedding planning and my classes in full swing, I’ve been craving a little time to relax. So, I’m thankful to curl up on the couch with some tea and grade papers by the fire. This last push of winter is giving me time to regenerate and hibernate before the rush of spring comes.

And what better way to welcome this reprieve from the dull 50’s, then to make something to embrace the cold?  As my fiancé says:  “It’s spaghetti and meatballs weather.” I couldn’t agree more.  I love the idea that there are certain foods that can embody the weather, and this recipe definitely does.  We made it from the new cookbook we received as a wedding present from our friends Adam and Negar Seumae (thanks, you two!). 

So, curl up with your honey, or your kitty; enjoy some meatballs, a movie, and the fact that the weather is giving you permission to take it easy. 

Italian Grandmother Meatballs

Adapted from: The Newlywed Kitchen 

By: Lorna Yee and Ali Basye

Serves 6 people

For the meatballs:

¼ cup milk

1 cup toasted cubed bread, crusts removed

2/3 lb ground pork

¾ lb ground beef

1 large egg

1/3 cup grated pecorino

¾ tsp kosher salt

½ teaspoon freshly ground pepper

2 teaspoons oregano

2 cloves garlic, finely diced

Small pinch of red pepper flakes

¼ cup extra-virgin olive oil for frying

For the tomato sauce:

1/3 cup extra virgin olive oil

¾ cup diced yellow onion

4 cloves garlic, crushed or finely minced

1 28 oz can crushed tomatoes

3 tablespoons tomato paste

¾ cup fresh basil leaves, torn

kosher salt and freshly ground black pepper

Meatball prep:

1. Soak the bread in a small bowl with the milk for 2 minutes.

2. In a large bowl, combine all the ingredients for the meatballs (not including the olive oil) with the soaked bread. 

3. Mix everything together lightly and form into balls of desired size (if you over-mix your meatballs will be too dense).  I make mine about 1 ½ inches in diameter.

4. Heat the olive oil over medium-high heat and cook the meatballs until they are deeply browned on all sides about 8-10 minutes total.

Sauce prep:

-Heat the olive oil in a large skillet over medium heat.  Add the onions and cook for 7-8 minutes, or until they are golden brown.  Add the garlic, crushed tomatoes, tomato paste, and basil.  Season to taste with salt and pepper and bring the sauce to a simmer.  Place the meatballs in the tomato sauce and simmer for 25-30 minutes.  Serve the meatballs over penne pasta, and garnish with grated pecorino.