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Friday, May 29, 2009

Linguini & Meatballs

Linguini & Meatballs
We have been trying to not eat out as much this year. We love to eat out but when you eat and drink out two nights a week it starts to add up quickly. One of our favorite Italian restaurants is Amore, right next to our house. Amore is a small intimate restaurant with really fresh Italian food. One of Amore's specialties is the meatballs. I wanted to go and eat the scrumptious meatballs this weekend but I decided that I would try and duplicate them at home. I found this recipe on recipezaar.com and it was perfect. I used my lasagna sauce and added a little more water to it and it turned out to be exactly what I was looking for! The meatballs was tender and juicy; the sauce was amazing! I served this over linguini with a spoon of fresh ricotta cheese. I wish I had made more rolls to soak up all the sauce! This is 5 stars - better than most Italian restaurants. You must make this! We are going to have leftovers for lunch on Sunday.

Linguini & Meatballs
Getting ready to go swimming in sauce.


Linguini & Meatballs
Half way there!



Linguini & Meatballs
OH YEAH!



Kittencal's Famous Italian Melt-In-Your-Mouth Meatballs
adapted from food.com
(Printable Recipe)

1 lb ground beef
½ lb Italian sausage
1 large egg, slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs (or use enough to hold the meat together)
1-2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
1-2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
1 teaspoon fresh ground black pepper
1/3 cup milk (can use up to 1/2 cup milk)
1/2 teaspoon dried oregano (optional, or to taste)
1/2 teaspoon dried basil
1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)

Mix all ingredients together in a large bowl. Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using). Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs. Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs). After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.

**note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.



Steph's Sauce

2 tablespoons minced garlic
1 tablespoon dried minced onion flakes
1 can (28 oz) whole peeled San Marzano tomatoes
1 can (6 oz) tomato paste
1 cans (8oz) tomato sauce
1 cup water
1 1/2 teaspoons dried basil
1/2 teaspoon fennel seed
2 tablespoons sugar
1/4 teaspoon pepper
1 teaspoon salt

Pour tomatoes into bowl and crush tomatoes by hand. Pour tomatoes into large saucepan. Add remaining ingredients. Bring to a boil. Simmer for 1 1/2 hours.

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