Rio Rojo Spaghetti and Meatballs
Prep time:
Cook time:
Total time:
Ingredients
- ⅔ lb. lean ground beef
- ⅓ lb. ground pork
- ½ cup Parmesan cheese
- ½ cup Italian style breadcrumbs
- ¼ cup cream
- 1 egg, whisked
- 3 green onions, chopped
- 2 Tbsp chopped parsley
- 1 tsp dried oregano
- ½ tsp garlic salt
- ¼ tsp black pepper
- ½ tsp crushed red pepper flakes (optional)
- 3 garlic cloves, smashed with skin on
- ¼ cup Bokisch olive oil
- Salt and Pepper to taste
- Red Sauce (your favorite recipe)
- Spaghetti
Instructions
- Mix the cream with the breadcrumbs to soften.
- In a large bowl, use your hands to blend together all the ingredients.
- Wet your hands with water and form the meatballs into balls (about 2 times the size of a golf ball). Place onto a baking sheet and refrigerate for 10 minutes.
- In a large sauté pan, heat the olive oil and brown the smashed garlic cloves until golden.
- Remove the garlic and discard.
- Fry the meatballs in the garlic flavored olive oil until browned on all sides.
- Add your favorite tomato sauce to the same pan with the meatballs and let simmer for 15 minutes while you cook the pasta.
- Plate the pasta in each bowl with a few large spoonfuls of sauce and the meatballs on top. Garnish with fresh grated parmesan cheese and some extra chopped parsley.
Notes
Increase or decrease the amount of red chili flakes to suit your spice level.
In Spain, the meatballs (albondigas) are always made with ground pork.
Many recipes call for baking the meatballs in the oven. Browning in olive oil captures the juices and adds a richness to the flavor and the sauce.
Add your favorite tomato sauce recipe (or shortcut with high quality store bought jars like Centro) directly to the pan with the fried meatballs.
Serve with a hearty, big red wine such as our Trencadis Red Blend, Monastrell, Graciano or Tempranillo.
Welcome to Liz’s Kitchen
Liz Bokisch is co-owner along with her husband, Markus Bokisch, of Bokisch Vineyards.
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