Sunday, January 27, 2008

Winding down from a nice weekend

This weekend has been nice and quiet...for me anyway. Scott did have to get up around 5am on Saturday because his wrestling team started sectionals. It was a very long day for him, so I wanted to make him a nice dinner to come home to on Saturday night. I was inspired by a recipe I saw on Bobby Flay's Throwdown last week on the Food Network, and it got rave reviews from a very tired and hungry boyfriend.

Grandma Maroni's Meatballs

1 pound ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces grated Romano
3 ounces grated Spanish onion
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
2 ounces finely chopped fresh basil leaves

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

Grandma Maroni's Sauce

6 ounces good olive oil, not extra-virgin
12 cloves garlic, finely sliced
1 large or 2 medium Spanish onions, finely diced
2 (28-ounce) cans imported crushed tomatoes
1 teaspoon salt
1/2 teaspoon white or black pepper
1 large handful julienned fresh basil leaves

In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.

recipes from

I served the meatballs and sauce over spaghetti along side some good ol' cheesy texas toast garlic bread and a nice bottle of Chianti. I of course made dessert, but I'll have to give Mrs. Smith all of the credit on that one!

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