Tuesday, May 22, 2012

spaghetti and spicy meatballs

I completely forgot about this dinner! And it is by no means forgettable. But, ya know, life and parties happened. And somehow, it never made it up on the blog.

Until now.

Do you like comfort food? Perhaps some decadent and ever-so-salty prosciutto? A bit of a kick of spice?

Good. Me too. We can be friends.

This is the sort of meal you build friendships over. Where people think you slaved over a meal for hours in the kitchen, so you must truly love them. But here's the secret - you bake the meatballs. You don't have to watch them carefully golden in a pan. You just sort of mix together all the ingredients, form them into balls, and pop them into the oven. This recipe is a cinch.

If I make you spaghetti and spicy meatballs one day, it doesn't mean I don't love you! I swear it! I was probably just busy making some laborious dessert for us instead.

Phew. Crisis averted.

Spaghetti and Spicy Meatballs
adapted from the lovely Ina Garten
makes about 8 servings (or 24 meatballs)

3 cups bread cubes, crusts removed (1/2-inch diced)
2/3 cup whole milk
2 pounds ground turkey
1/2 pound spicy Italian pork sauce, casings removed
6 ounces thinly sliced prosciutto, finely chopped
1 cup freshly grated Asiago cheese
1/2 cup minced fresh parsley
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
Salt and pepper
Olive oil
Cooking spray
2 large eggs, lightly beaten
3 jars marinara sauce (or homemade sauce such as this recipe)
2 pounds dried spaghetti (or homemade pasta such as this recipe)

Preheat the oven to 400 degrees. Spray 2 sheet pans with cooking spray.

Cut bread into 1/2-inch cubes, removing the crust. Transfer the cubes to a bowl with the milk. Let sit for 5 minutes.

In a large bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago cheese, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. (Don't overmix - as that will create overly firm meatballs). Add 3 tablespoons of olive oil and the eggs, stir lightly with a fork.

With your hands, lightly roll the mixture into 2-inch-round meatballs and place on sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and centers are completely cooked.

Prepare the pasta and marinara sauce to the packages' ingredients. Enjoy!

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