A few weeks ago I had a discussion with some of my favorite foodies about my favorite comfort food craving, spaghetti and meatballs. Apparently, after all these years, they felt it their responsibility to inform me that spaghetti and meatballs is not an authentic Italian dish, that it was created by Italian-Americans living in New York City. Okay...I'm down with that. I don't care where the idea came from, it was a good idea. Do I care who invented wine, as long as I have an endless supply! Sometimes too much information is a bad thing.
Still sulking from our conversation, that same evening I decided I needed a lift - so guess what was for dinner. You got it!! And as I started to make the meatballs they kept getting bigger and bigger, until "then there were three" (instead of the usual twelve). So with the truth on the table, I am starting a new tradition. From now on, in my house, there will be no more spaghetti and meatballs - just pasta and a giant meatball... Go big or stay home!
Giant Meatball Recipe (Makes 3 meatballs)
When it comes to this dish, I realize everyone already has their favorite recipes and ingredients. Feel free to use your own marinara sauce (bottled or homemade) and meatball additives and techniques.
Ingredients
When it comes to this dish, I realize everyone already has their favorite recipes and ingredients. Feel free to use your own marinara sauce (bottled or homemade) and meatball additives and techniques.
Ingredients
1 pound ground beef (or any combination you prefer)
3 scallions or 1 small onion, chopped
2 garlic cloves, minced
1/4 cup parsley, chopped
1/4 cup basil, chopped
1/2 cup rolled oats
1/4 - 1/2 cup water
1 teaspoon worcestershire sauce
1/2 cup parmesan cheese, grated
Salt
Pepper, freshly cracked
Crushed red pepper flakes, to taste
3 scallions or 1 small onion, chopped
2 garlic cloves, minced
1/4 cup parsley, chopped
1/4 cup basil, chopped
1/2 cup rolled oats
1/4 - 1/2 cup water
1 teaspoon worcestershire sauce
1/2 cup parmesan cheese, grated
Salt
Pepper, freshly cracked
Crushed red pepper flakes, to taste
Marinara sauce of choice
1 pound pasta of choice
1 pound pasta of choice
Parmesan cheese, grated for garnish
Basil or parsley, chopped for garnish
Preparation
Mix first twelve ingredients - beef through red pepper flakes. Form into balls - 3 very large or 12 medium-sized. Refrigerate for at least 1/2 hour.
Prepare marinara sauce; make sure it is very hot. Lower meatballs into hot sauce, one at a time. Make sure not to stir or disturb meatballs, or they will fall apart. Reduce heat and simmer until well-formed and cooked throughout.
Preparation
Mix first twelve ingredients - beef through red pepper flakes. Form into balls - 3 very large or 12 medium-sized. Refrigerate for at least 1/2 hour.
Prepare marinara sauce; make sure it is very hot. Lower meatballs into hot sauce, one at a time. Make sure not to stir or disturb meatballs, or they will fall apart. Reduce heat and simmer until well-formed and cooked throughout.
Prepare pasta or noodles according to directions. Drain and coat with a teaspoon of olive oil or butter; keep warm, To serve, plate pasta and top with meatball and sauce. Garnish with additional parmesan cheese and basil.