VALERIE'S MEATBALLS AND SPAGHETTI

 WELCOME back to 'Let's Cook' where we teach the simple things in life. Things that we can enjoy. It's called FOOD. 

And I get to confess that I am having an affair !!

Yes, I am in love with Valeri Bertinelli.

Have been since One Day At a Time

Wasn't she the cutest thing ??

That character reminds me of 'Missy' on Young Sheldon.. You know......attitude.....

Not to mention Valeri in 'Hot in Cleveland'.

As with the other woman I love, Valerie can cook up a storm. We enjoy her cooking show on the Food Network.

But enough about my love life, let's give one of Val's recipes a try.

My dear wife found one of Val's Cook books, and brought it home to me. 

I have been wanting to try a recipe from this book and today's the day !!!

Let's make her Sketti and Meatballs.

WARNING: This recipe takes a lot of PREP time. May not be suitable for a weeknight.

INGREDIANTS 

1 LB Ground Beef

1 LB Ground Pork

2 Eggs, lightly beaten

1 CUP Italian style ground bread crumbs

10 Cloves of Garlic, half pressed, the other half sliced

1 ½ CUPS finely grated Pecorino Romano cheese (we used Parm.)

1 ¼ tsp kosher Salt

Finely ground Black Pepper

½ CUP EVOO

1 Yellow Onion, finely chopped

1 CUP Dry White Wine

2 Cans Strained Tomato's (26.5 oz each)

¼ tsp Dried Oregano

15 Fresh Basil Leaves cut into strips (You can sub 1 large cube pesto)

Fresh Basil Leaves for garnish

Balsamic Vinegar (Optional)

1 LB Spaghetti of your choice (she called for 2 lbs to feed 12 people. I plan to freeze any excess sauce for later use)

Combine Beef, Pork, Eggs, Bread Crumbs, Pressed Garlic, ¼ Cup of the Cheese, ½ tsp of salt, and the Pepper to taste in a large bowl.

Using your hands, thoroughly mix the ingredients together until evenly incorporated.

Roll into Meatballs slightly larger than a golf ball. Set them aside on a baking sheet as you roll them.

A small scoop makes this process easy

Heat the oil over medium heat in a large Dutch Oven until it “shimmers.”

Working in batches, and not crowding the pan, sauté the meatballs turning frequently until browned on all sides. (About 5 minutes) Using a slotted spoon, transfer the meatballs onto a second baking sheet.

Reduce the heat to medium low add the onions to the pan, and sauté until fragrant. (about 2 minutes)

Add the sliced garlic, stir and cook for another minute. Add the wine, increase the heat and bring to a boil, then reduce the heat and simmer for 2 minutes.

Add the tomatoes, oregano, 4 of the Basil (or Pesto) leaves, the remaining ¾ tsp of salt, and the meatballs, along with any juice that accumulated from the meatballs.

Valerie calls for 1 cup of Cheese to be put on top when served. We don't like the smell so we put the cheese into the sauce while it cooked

Simmer, partially covered until the flavors all come together (about 1 hour 20 minutes)

Time for a refreshing adult beverage.

And a puppy fix.

  P.O.T.U.S. 22 & 24 Grover Cleveland

Taste and adjust the seasonings. If additional brightness is needed add some vinegar. For sweetness add some sugar, and for deeper tomato taste, add some salt.

Skim off some of the fat from the top.

Meanwhile, cook the spaghetti according to their directions.

Drain and serve with Basil strips and extra cheese if you like (I don't) (Penny does)

The picture does not convey how good this was. (Right below Penny's version)

The meatballs were nice and meaty.

(Full disclosure. We did not have any PORK in the freezer, so I used sausage instead.) 

It was a great dinner with PLENTY of left-overs. And it was well worth the extra prep time.

So there you go, another great meal from the kitchen of 'Let's Cook'.

Hope you try it. You will thank me later.

Coming up next time on 'Let's Cook'. We took a trip to the Old West and went out on a cattle drive. We got hungry so we went to the Chuck Wagon and feasted on "Lemon Morning Cake." That's next on 'Let's Cook.'

God Speed, Mother Nature.......

Live Long and Prosper