Serves 4 with leftovers
|Olive oil (for brushing the rack)|
|1||cup soft white bread crumbs|
|¾||cup whole or low-fat milk|
|2||eggs, lightly beaten|
|1||tablespoon olive oil|
|1||clove garlic, chopped|
|2||pounds ground beef|
|Salt and pepper, to taste|
|¼||cup chopped fresh parsley|
|½||cup grated Parmesan|
|1||recipe tomato sauce (at right)|
1. Set the oven at 400 degrees. Have on hand a rimmed baking sheet lined with a wire rack. Oil the rack.
2. In a bowl, mix together the bread crumbs, milk, and eggs. Set aside for 5 to 10 minutes to soak the crumbs.
3. In a large skillet over medium high heat, heat the 1 tablespoon oil. Add the onion and garlic. Cook, stirring often, for 10 minutes.
4. To the bread crumbs, add the onion mixture, ground beef, salt, pepper, parsley, and Parmesan.
5. Using your hands, form small meatballs (about the size of large marbles) and place them on the wire rack; it is OK if they touch. Roast the meatballs for 25 minutes or until firm to the touch and cooked through.
6. Bring the tomato sauce to a boil. Add the meatballs, lower the heat, and simmer for 10 minutes. Reserve 5 cups of the sauce and meatballs for the soup.
|Salt, to taste|
|¼||cup grated Parmesan|
|12||fresh basil leaves, torn|
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring often, for 8 minutes or until the pasta is tender but still has some bite. Drain without rinsing. Return the pasta to the pot. Toss with the meatballs and sauce.
2. Divide the spaghetti among 4 shallow bowls. Top with Parmesan and basil.
Karoline Boehm Goodnick