Well, today I found out where, and what, the ‘ISO’ button on my camera is all about. Yikes. Can you say ‘OVER EXPOSED?’
P1000634I was like, what the eff is that? Blech. So I took 30 more photos, convinced it was the equipment and not the jerk operating the camera. Guess what? It was me.
P1000635But then I figured it out. For the moment. Got it back to the ‘automatic setting’ before I completely freaked out.

Aaaand, back to the recipe at hand. Hoodlum4 decided leftover roast chicken was not to his liking after a looong *ss day at Middle School. He wanted pasta, and not any old pasta, but pasta with meatballs. We’re German, and I am a terrible, terrible pasta maker. But since I’d served all the houligans nothing but buttered toast over the last week due to my ‘once a year allowable illness’ it was time to put a legit dinner on the table.

So, once again, I turned to Ina Garten and adapted a recipe from her treasure trove of recipes. It was gently adapted, of course.

1 lb. Ground beef
1 lb. Ground italian sausage
1 C. Fresh bread crumbs
1/4 C. Packaged ‘italian’ bread crumbs
1 XL Egg, lightly beaten
1 1/2 t. Kosher salt
1 t. Ground pepper
1/2 C. Parmesan, grated
3/4 C. Milk
1/4 t. Nutmeg
2 T. Italian Parsley
Olive oil
Vegetable oil

Combine all ingredients and lightly massage ingredients together. Using a large ice cream scoop, form mixture into 2-3 inch balls. You should end up with 14-16 meatballs of good size. I refrigerated mine for about 20 minutes to firm up while I prepped other ingredients, and also letting the oil get hot.

Fill a 12 inch pan with a 1/4 inch combination of both oils. When hot, add meatballs and cook for 10 minutes, turning to ensure they are browned on all sides. When done, remove to a plate covered with paper towels.

Meanwhile, prep sauce ingredients.

1 Onion, chopped
1 T. chopped garlic
1 28 oz. can crushed tomatoes, with juice
1 T. Italian parsley, chopped
1 C. Red wine
1 C. pasta water
2 t. Kosher salt
1 t. Ground pepper

After removing meatballs, drain off oil except for 1 T.  Sautee onions for 5-8 minutes until translucent, scraping up the brown bits. Add garlic and sautee for 1 minute. Add wine and let boil for 3 minutes. Add rest of ingredients, bring to a simmer and then add back in meatballs. Let simmer for 25 minutes until meatballs are heated.

Cook pasta to package instructions, making sure not to over cook. Toss pasta with a bit of sauce to coat noodles, not allowing them to stick.

Serve pasta in big bowls with extra parmesan and italian parsley to top.
IMG_5755-1And Chianti. Lot’s of Chianti. Suddenly my cold feels a LOT better!


About ktheidtke

A single mother of 4, narrating the everyday.
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