Good Old Spaghetti & Meatballs

A good old time classic. Did this for Pop's 75th. Great meal for family and friends to spend time around the table. Of course I have to let you know from the start, these are made with turkey. You can use the same recipe and substitute ground beef & pork sausage if you wish. (I wish I could -- love ya honey!!) Make extra 'cause your gonna make a meatball sandwich the next day with out a doubt. We pared this with a 2008 Peterson "IL Granaio" Sangiovese. Went very well. Here's your list...

Sauce

2 28oz cans San Marzano peeled tomatoes DOP if available*

2 cups Crimini Mushrooms (diced fine)

1 cup Red Wine (might as well fill a glass since its out!)

1/3 cup Olive Oil

1 Onion diced

6 cloves Garlic chopped

2.5 tbsp Light Brown Sugar

2 tbsp Butter

2 tbsp Fresh Italian Parsley chopped

2 tbsp Fresh Oregano chopped

6-8 Fresh Basil leaves

S & P

*On both cans remove "stem" end from tomatoes. On one can only, dice tomatoes small.

Meatballs

2.5 lbs ground Turkey (or Beef)

2 lbs Turkey Italian Sausage (or Pork) casing removed

2.5-3 cups Bread Crumbs (Progresso Italian Style)

2/3 cup Red Wine

4 cloves Garlic Chopped

3 tbsp Olive Oil

1 tbsp Butter

1 onion Chopped

2 Eggs

1.5 tbsp each Fresh Parsley, Basil, Oregano chopped

S & P

Let's start the sauce. With med. heat in large pot, warm garlic in the olive oil. We don't want to brown it - just getting some flavor into the oil. Add onions, mushrooms, and butter.S & P and stir till butter is melted. Add wine and continue to simmer for 2 to 3 minutes. Add both cans of prepped tomatoes, fresh chopped herbs and brown sugar. Stir well and reduce heat to low. Hand tear about half of the basil and put in at this time. Use the rest on top of the sauce when you plate. Let simmer stirring occasionally. The reason I leave one can not chopped is to let the tomatoes break down on their own giving your sauce some nice chunks of tomatoes.

Meatball time. In medium saute pan heat oil & butter on med low heat. Add garlic & onion stir to coat S&P. After 2 to 3 minutes add wine. Let simmer to reduce while stirring. When 90% of the liquid is gone your done. In large bowl combine meats, eggs, herbs, and onions. Get your hands in there and mix together. Once combined add bread crumbs 1/2 cup at a time till desired consistency is achieved.

You want the mixture firm and easy to ball up, still sticky to the touch. Careful not to use too much bread crumbs, you don't want to dry them out. Size is up to you. I make mine baseball size. Here's what they look like before cooking. 

Pre-heat oven to 350. In large saute pan (preferably oven safe) brown meatballs in 2 to 3 tbsp of olive oil. They will actually start to"square up" as you're browning (That lets you know they will be nice and tender). Once browned, sprinkle a little more olive oil and wine on top and place pan in oven. If you don't have an oven safe pan, transfer to an oiled casserole dish. Baking time will be determined by the size you make. Mine takes about 30 minutes. Boil your pasta and you're good to go. **Before dumping your pasta water add a ladle full to your pasta sauce!