Barefoot! Real Meatballs & Spaghetti
A big thanks is in order for Rebecca of Ezra Pound Cake who chose this week’s Barefoot recipe. What is the thanks for? The excuse to try out another recipe for spaghetti and meatballs? Sure. The crazy antics that she’s always coming up with that make me laugh so hard I have stitches? Absolutely. The extra kiss I received from The Husband Tuesday night when we sat down to eat? Okay.
Really, I want to thank Rebecca for choosing a recipe that has wine in it. It was the perfect excuse to pour a glass while slowly relaxing in the kitchen as I made dinner. Somehow between the first sip and the fourth sip all of my worries slipped away. Don’t get me wrong… the four sips were well spaced out, I hadn’t even finished the glass by the time the mammoth meatballs were in the marinara.
Has that ever happened to you? One minute you’re fine… enjoying a glass of wine (which is not a rare occurrence) and suddenly you’re singing AC/DC’s Big Balls at the top of your lungs? Don’t lie… you’re laughing at me because you can relate. At some point in your life the full moon has zapped all tolerance from your body and made you the lightweight of the century. The half a glass of wine you were enjoying has suddenly turned you into an immature teenager dancing through your house singing the absurd lyrics to a song from your youth that would never grace your lips in a more sober lucid moment.
Okay, okay. You’re all better people than me. Maybe it’s the stress I’m under lately. Maybe I haven’t had a drink in a few weeks… who knows. All I know is this was one excellent recipe. I think. I can’t really recall. What I can recall is this: the only changes I made to this recipe were to reduce fat and up the nutrients.
First of all, The Husband and I don’t do veal… so I just omitted it and ground some extra pork chops with my Kitchenaid meat grinder*. I also omitted the water in the meatball recipe because I baked my balls instead of frying them in a skillet. Other than that, I switched all purpose pasta for whole-grain pasta and added about a teaspoon of red pepper flakes to my oil as it heated to prepare the marinara. The recipe for meatballs is very similar to my own… just on a larger scale and the addition of nutmeg (which I loved). Find the recipe here.
Since we had so many left over mammoth sized meatballs, I made chopped meatball subs for dinner after Martial Arts last night. Which, of course, were fabulous.
If you aren’t a barefoot blogger yet… shame on you. Come join us! We’re full of deliciously good times!
*If you’ve ever toyed with the idea of purchasing the meat grinder attachment for your Kitchenaid… I strongly suggest you take the plunge. It is the most amazingly wonderful “gadget” I have!
Mosey on back tomorrow for a last minute Valentine’s Day treat for you and your sweetie. Whatever you thought about chocolate covered strawberries is about to change forever.