Ingredients:
2 slices white sandwich bread (crusts discarded) torn into small cubes
1/2 cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons sweet milk
3/4 pound ground chuck mixed with 1/4 pound ground pork or 1 pound ground chuck
1/4 cup freshly grated Parmesan cheese
2 tablespoons minced fresh parsley leaves
1 large egg yolk
1 small garlic clove, minced (1 teaspoon)
3/4 teaspoon salt
Freshly ground black pepper
Vegetable oil for pan frying (about 1 1/4 cups)

Simple Tomato Sauce
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1 can (28 ounces) crushed tomatoes
1 tablespoon fresh basil leaves
Salt and ground pepper

1 pound spaghetti
Freshly grated Parmesan cheese

Method – The Procedure
Directions:
1. For the meatballs: combine bread and buttermilk in small bowl, mashing occasionally with a fork, until smooth paste forms, about 10 minutes.

2. Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl. Lightly form 3 tablespoons of the mixture into 1 1/2-inch round meatballs, repeat with remaining mixture to form about 14 meatballs. (Compacting them can make the meatballs dense and hard. Can be placed on a large plate, loosely covered with plastic wrap and refrigerated for several hours.)

3. Bring 4 quarts of water to a boil in a large pot for cooking the pasta.

4. Meanwhile, heat 1/4-inch vegetable oil over medium-high heat in a 10- or 11-inch saute pan. When edge of meatball dipped in oil sizzles, add meatballs in a single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling, but not smoking. Transfer browned meatballs to a paper towel lined plate; set aside. Repeat, if necessary, with remaining meatballs.

5. For the sauce: discard oil in pan, leaving behind any browned bits. Add olive oil along with garlic; saute, scraping up any browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil; add salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over a low flame.

6.Meanwhiile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain and return to pot. Ladle several spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 to 3 meatballs. Serve immediately with grated cheese passed separately.
Serves 4 to 6.

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16 ounces spaghetti, cooked
Freshly grated Parmesan Cheese, for topping

Meatballs:
2 pounds lean ground beef
1/4 cup finely chopped yellow onion
1/4 teaspoon ground allspice
1 tablespoon freshly grated Parmesan cheese
1/2 teaspoon poultry seasoning
1/2 cup flour
1/2 cup milk
1/4 teaspoon salt
Freshly ground pepper to taste

Method – The Procedure
Directions:
For spicy spaghetti sauce:
In a large saucepan combine all the sauce ingredients and bring to a boil. Reduce heat to low and simmer, uncovered, 10 minutes. Remove pickling spice bag and discard. Cover and simmer slowly 1 hour.

While sauce is cooking, make meatballs. Add meatballs to sauce and simmer, uncovered, until flavors are blended and sauce is slightly thickened, 30 minutes longer. Serve on spaghetti and sprinkle with Parmesan cheese.

For meatballs:
In a large bowl mix all ingredients together. Cover and refrigerate 1 hour (for easier handling).

Preheat oven to 400°F. Form mixture into 1-inch balls and place on a baking sheet. Bake until browned, about 15 minutes, Remove from pan and discard any grease.
Makes about 2 quarts of sauce and 50 meatballs – serves 8 – 10
This spicy sauce with a lot of meatballs makes a perfect dish to serve for a crowd.

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1 med. green pepper, chopped(3/4 cup)
1 med. onion, chopped(1/2 cup)
2 Tbsp. water

1 15oz. jar extra-thick spaghetti sauce
1 pkg. Freezer Meatball Base(Recipe follows)
Grated Parmesan cheese

Meatball ingredients:
2 slightly beaten eggs
1/3 cup milk
2 cups soft bread crumbs(2 2/3 slices)
1 med. onion, chopped(1/2 cup)
1/2 tsp. salt
1/2 tsp. dried thyme, crushed
1 lb. ground beef
1 lb. ground pork

Method – The Procedure
Directions:
Remove seeds from squash. Place squash halves, cut side down, in a 12×7 1/2×2-inch baking dish. Sprinkle with water, then cover with vented clear plastic wrap. Micro-cook on 100%(high) power 14-18 minutes or till pulp can be pierced with a fork, rotating the dish twice. Let stand, covered, 10 minutes. Meanwhile, in a 2qt. casserole micro-cook pepper,onion, and water covered, on 100% (high) power 2-3 minutes or till onion is tender. Stir in spaghetti sauce and frozen meatballs. Micro-cook, covered, on 100% (high) power 7-9 minutes or till heated through, stirring twice. Use a fork to shred and separate squash pulp into strands. Pile onto a serving platter. Serve meatball mixture over squash. Pass parmesan cheese. Makes 4 servings.

Meatballs:
In large bowl combine eggs and milk. stir in bread crumbs, onion, salt, and thyme. Add meat, then mix well. Shape meat mixture into 48 meatballs.In a 9-inch pie plate arrange 16 meatballs in a circle. Micro-cook on 100%(high) power abot 4 minutes or till no longer pink, turning meatballs over and rearranging once. Remove the meatballs to paper towels. Repeat until all meatballs are cooked.Place meatballs on a baking pan, then place in freezer just till frozen. Using 16 meatballs per package, wrap in 3 moisture and vaporproof containers. Seal, label, and freeze. Makes 48.Note:This recipe calls for Frozen Meatballs, but you can just use them right after they are cooked and adjust the cooking time.You can also just cook the spaghetti squash by itself if that is all you wanted to do. You would have to add some seasonings.

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Method – The Procedure
Directions:
Put meat in large bowl. Dip bread in milk; crumble into meat. Add 1 clove garlic, 2 teaspoons parsley, cheese, egg, 1/4 teaspoon salt, and pepper; mix well. Form into 12 balls. In large heavy pan, brown meatballs in oil. Remove meatballs and set aside. Pour off fat.

Put tomatoes through blender or cut into pieces with edge of spoon; add to pan in which meatballs were browned. Stir in tomato paste, 1 cup water, sugar, 2 cloves garlic, onion, 1 tablespoon parsley, oregano, and 1 teaspoon salt; bring to boil. Add meatballs; simmer uncovered about 1 hour, stirring occasionally.

Meanwhile, add 1 tablespoon salt to rapidly boiling water.(One tablespoon oil may also be added.) Gradually add spaghetti so that water continues to boil. Cook uncovered, stirring occasionally, 8 to 11 minutes until desired tenderness. Drain in colander.

Serve sauce and meatballs over spaghetti. Top with Parmesan cheese.

Yield:4 to 8 servings(about 5 1/2 cups sauce plus 12 meatballs)

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Method – The Procedure
In a large, nonstick skillet, heat a tablespoon of the olive oil over medium heat. Add the onion and garlic; saute 5 minutes just to soften slightly.

In a large bowl, combine the veal, pork, beef, eggs, grated cheese, 1/2 cup dry bread crumbs, 1/2 teaspoon salt, pepper, crushed red pepper flakes and oregano. Mix well with clean hands to combine. Then roll into golf ball-sized balls.

Combine the remaining 1 cup dry bread crumbs with the Italian seasoned bread crumbs. Place in a large, flat pan. Add meatballs and roll gently to coat. In a large, nonstick skillet set over medium heat, brown meatballs lightly on all sides in 2 batches using about 1-1/2 tablespoons oil per batch. Remove from the pan and drain on paper towel-lined plates.

Drain the fat from the pan. Deglaze the pan with the wine, cooking for about 2 minutes. Then add the marinara sauce and sugar, mixing well. Bring to a boil and add the meatballs. Reduce the heat and simmer meatballs 15 minutes, or until cooked through. Turn often. Hold on low heat.

Cook the spaghetti in lots of boiling water according to package directions. Reserve 1 cup of the cooking water, then drain spaghetti and put back into the hot pan. Add the meatballs and sauce, tossing the spaghetti gently. Add enough of the hot cooking water to loosen the sauce.

Serve with a bowl of grated cheese on the side.

Makes 8 servings.

Source of Recipe Chef Mark Strausman

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Ingredients
MEATBALLS
2 slices white bread
1/4 cup milk
1 pound ground beef
1 large egg, lightly beaten
2 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
——————–
2 tablespoons vegetable oil
1/2 cup minced onion
1/2 cup finely chopped carrots
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can (26 oz.) whole tomatoes in juice
1 tablespoon tomato paste
1 pound dried spaghetti, cooked according to package directions
Freshly grated Parmesan cheese

Method – The Procedure
1. Make Meatballs: Soak bread in milk in large bowl. Add remaining meatball ingredients and mix until just blended. Shape into thirty 1-1/4-inch meatballs.

2. Heat oil in large Dutch oven over medium-high heat. Brown meatballs in batches, turning occasionally, 4 minutes; transfer to plate.

3. Add onion and carrots to Dutch oven; cook 4 minutes, until softened. Stir in garlic, red pepper, oregano, basil, 1/4 teaspoon salt and 1/4 teaspoon black pepper; cook 15 seconds. Add Meatballs, tomatoes and tomato paste. Bring to boil, reduce heat and simmer 1 hour, stirring to break up tomatoes with spoon. Toss mixture with hot pasta in large serving bowl. Serve with grated Parmesan cheese.

Makes 6 servings.

AUTHOR: TUDDLES

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