Meatballs. Oh, and that pasta stuff.

I recognize that the title of this post is disturbing. In fact, I deleted three times. But let me hit you with some truth.


The truth is...meatballs are amazing. So amazing that pasta can (sometimes) pale in comparison. I mean really, I feel so blasphemous for even saying that but that's what real friends do...they're honest with each other. Right?


The thing is, I didn't grow up eating a lot of meatballs. It just wasn't really my thing. In fact I still don't eat meat with the "holy mother" 8+ hour sauce because, well who does? But meatballs really elevate my everyday sauce that I make during the work week. 

It turns out that beef, pork, and veal are pretty awesome when they're held precariously together by a little egg, breadcrumb, and cheese. Then you can amp things up to a little bit of awesome when you pan fry them, and finish cooking them in a tomato and wine sauce. Yes.

I have no other words other than, make. this. immediately.


Meatballs & Linguine*
Adapted from: Smitten Kitchen


meatballs
1/2 lb Beef
1/2 lb Veal
1/2 lb Pork
1 Cup Fresh Bread Crumbs
1.5 Tbs Flat Leaf Parsley
1/2 Cup Freshly Grated Parmesan**
1 tsp Onion Powder
1 Egg, beaten
Salt
Pepper
Vegetable Oil


sauce
1 Tbs Olive Oil
1/2 Cup Yellow Onion, chopped
3 Garlic Cloves, minced
1/2 tps Red Pepper Flakes
1/2 Cup Red Wine
28 oz can Crushed Tomatoes
Salt
Pepper


pasta
1 lb Linguine
Freshly Grated Parmesan




Make the Meatballs: 
Combine all the meatball ingredients plus 1/4 cup  of warm water and mix with your hands until just combined. Make sure not to over mix. With your hand or the (the cookie scoop you've been eyeing) form the mixture into 1.5 inch meatballs.


Pour vegetable oil into a 12-inch skillet to a depth of 1/4 inch. Heat the oil on medium heat and carefully brown the meatballs (in batches) on all sides. Once the meatballs are browned on all sides, remove them and set aside on a plate. Once all the meatballs have been browned, discard the oil except for 1 Tbs but do not clean the pan.


Make the Sauce: 
Heat the oil on medium heat, and cook the onion until soft and translucent. Add garlic and red pepper flakes and saute for 1 minute. Add the wine and scrape up any yummy bits that have clung to the bottom of the pan until half of the liquid evaporates (2 minutes). Stir in the tomatoes, and salt and pepper to taste.


Add the meatballs to the sauce and simmer over very low heat for 30 - 60 minutes. Stir occasionally and watch the sauce so that it doesn't burn.


Cook the linguine to al dente. Drain the pasta, and toss with a bit of sauce to coat the pasta. Serve with a helping serving of more sauce, meatballs, and freshly grated Parmesan.


*I can't stand spaghetti, so I sub Linguine for everything
**Please, for the love of our dear Lord don't use pre-grated parm. It's really unnecessary.