Spaghetti & Meatballs
Indio, California: The week has just flown-by and I haven't left the resort
except to walk around our three-mile block... and, of course, for a few
I have been in the kitchen a lot (really, really, really a LOT) this week,
developing a few new recipes to share. Happily there are several
friends brave enough to sample my experiments. It is a process to develop a
recipe for the RV kitchen. Not only does the dish need to be delicious, it
must include ingredients found in most supermarkets in America, not use too many pots
and it can't make a mess. I tend to like recipes that can be made ahead of
time - especially if we are having a dinner party - so I can enjoy our
guests instead of standing over the stove martini in hand.
I can't wait to share these new recipes with you! Until then, this recipe
(included in last month's RV Goddess Newsletter) fits the bill:
What could be better than a platter of spaghetti, topped
with red sauce and savory beef meatballs? What if the dish was simple to
prepare and there was no messy frying step, making a family favorite
RV-friendly? Now we're talking. If you don't have panko, use plain dry
bread crumbs. This recipe makes about 18 meatballs. Served with spaghetti
and red sauce, it will feed 6 people generously.
1/2 teaspoon Kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried oregano (or basil)
1/4 cup very finely minced yellow onion
1 or 2 cloves very finely minced garlic
2 Tablespoons finely minced fresh Italian parsley
1 pound (5-10% fat) ground beef
1/2 cup finely grated Parmesan cheese
1/2 cup panko (Japanese-style bread crumbs)
Two 24 ounce jars of your favorite red pasta sauce (or home made)
One pound spaghetti, cooked according to package directions
Additional parmesan cheese and/or parsley or basil, as garnish
Line a dinner plate with parchment or waxed paper. In a medium bowl, add the
egg, salt, pepper and oregano. Whisk to combine. Add the onion, garlic and
parsley. Stir to mix. Add the ground beef, parmesan cheese and bread crumbs
and knead together (clean hands work best) until just combined. Do not
over-mix. Form the meat mixture into golf ball-sized balls and place on
lined plate. Let rest, covered and refrigerated, for at least two hours
Heat the red sauce in a Dutch oven or similar pot with a
tight-fitting lid. When the sauce begins to boil, carefully drop the
meatballs, one at a time, into the sauce. Carefully shake the pan a bit, or
gently use a spoon to cover each meatball in a little sauce. DO NOT STIR.
Cover, and gently simmer the meatballs for 25 minutes, then remove from heat
and let rest for five minutes. Serve over hot spaghetti pasta and garnish
with additional grated parmesan cheese or chopped parsley or basil leaves,
if desired. Serves 6 (or more).
NOTE: I usually use half the meatballs, one jar of pasta
sauce and less pasta - which will serve 3-4 very well. The other half of the
meat balls are kept frozen - ready for an easy (pantry-friendly) dinner
another night. No need to thaw, just increase cooking time by five minutes
or so. Another tip: rinse the pasta sauce jar with a large glug of red or
white wine. Replace the lid, give it a good shake, and pour it into the pot.
visit recipe page
The March RV Goddess Newsletter will be emailed Monday, March 2. If you do
not already subscribe, there is still time to
sign-up to receive the newsletter. It
is free. I never share your email address and won't send you anything
except the newsletter once a month. There is a new recipe included each
month. If you are not happy with the newsletter, there is an easy
"unsubscribe" button at the bottom of each issue.
Until my next update, I remain, your updated correspondent.
Sign Up is NOT required! Anyone may comment. Sign
up only if you would like to add an avatar, or if you wish to be emailed when someone responds to your comment.
(Sign-up will take you to my safe and secure comment server, Pnyxe.)