Keeping it simple on a Friday night with a dinner that was a slam dunk. Spaghetti and meatballs separate or together have yet to cause consternation.
I like fresh herbs in my meatballs. It lifts the flavor and adds complexity. The mint may be unusual. It brings a minute amount of zing to finished product. The recipe itself is proportional. The amount of herbs can be adjusted depending on taste.
- Ground beef 1lb
- Egg 1
- Panko 1/4 c
- Fresh Herbs: oregano, parsley, mint 1/2c minced
- Garlic 2 cloves minced
- Shallot 2 minced
- Tomato puree 1pint
- Bay leaf
Pre heat the oven to 375˚F.
Start with the tomato sauce. The meatballs will be moved into it once seared. Have it ready. Sweat half the minced garlic and shallot. Reserve the rest for the meatballs. Then add the tomato puree. Allow to simmer on the stove top while the meatballs are prepared.
Combine the beef, egg, Panko, minced herbs with the remaining garlic and shallot. Season well. Form the mixture into equal sized meatballs. Sear on all sides. Get a nice deep color. This will only add to the final flavor of the meal. Then transfer them to the waiting tomato sauce. Add the bay leaf to the pot. Braise in the oven for 30 minutes (until the meatballs are tender).
Serve over the pasta and gone in no time flat – success. Best served with a nice Chianti Classico Riserva, robust Aglianico, or burly Super Tuscan from the Maremma.