Tuesday, February 24, 2015

Cloudy with a chance of meatballs

The Clairvoyant and I were watching David Rocco's Dolce Vita show on TV. One of the episodes featured him making meatballs out of scratch using mainly ground meat, sun dried tomatoes and two cheeses - ricotta and parmigiano. We told ourselves that we should probably try this as it seemed easy enough and promised a very good meal. It took a while before the Clairvoyant was able to get good ricotta cheese but one weekend, she finally decided to go for it and try out a David Rocco recipe to make our dinner.

I started taking photos only after the meatballs have been prepared and ready for cooking. The meatballs did not use any starch or flour. It also didn't involve garlic.
Minced onions in olive oil go first into the pot.
Tomato sauce is added to the onions.
Meatballs are added to the tomato sauce and onion mix.
Allow the meatballs to cook or simmer along with the sauce.
We initially thought we could have the meatballs in tomato sauce with rice but decided this wasn't quite the Italian meal we wanted for dinner. And so we cooked some spaghetti for our meatball concoction.
The meatballs are just about ready and have absorbed some of the tomato sauce.
Cooked meatballs were taken out one by one from the pot to check if they were all cooked.
Following directions meant a successful foray into what is probably the best meatballs we've had, and its homemade!
Spaghetti and meatballs side by side
Meatballs in tomato and onion sauce
Meatball on spaghetti - since we used ricotta and parmigiano cheese as a binder for the ground beef, we decided against adding any more cheese to our pasta. It turned out great with the cheese integrated in the meatballs.
A close look at our meatballs shows the sun dried tomatoes fused with the meat.
The recipe from David Rocco was definitely a winner and something we thought we would probably be using for our spaghetti and meatballs from now on.

No comments: