Spaghetti everyone will enjoy
A while back, SoupAddict filed away a recipe for chicken meatballs with balsamic glaze – they sounded like fantastic appetizers. But then SoupAddict saw an amazing recipe for tomato sauce … and things began to click. But then there was some knocking and pinging and other disturbing noises coming from her brain pan, which often happens when too much thinking occurs too quickly. But after short break and a few spritzes of cold water, things smoothed out, and soon a vision of the perfect spaghetti dish appeared.
A three-ingredient but completely decadent tomato sauce plus tangy chicken meatballs, served over steaming hot pasta, is just what SoupAddict needs after a long, cold winter’s day. San Marzano tomatoes take center stage and shine in this brilliant concoction that adults and children alike will love.
You do enough for the Kiddies – you deserve some meat-sa ball-sa.
Spaghetti and Meatballs
|2||cups||whole, peeled, canned plum tomatoes, chopped, with their juices (about one 28-oz. can)|
|1||medium||yellow onion, peeled and cut in half|
|salt, to taste|
|1/4||cup||milk (I used 2%)|
|1/2||teaspoon||ground black pepper|
|1/2||cup||grated Pecorino Romano or Parmesan cheese|
|1/4||cup||+ 2 tablespoons Italian seasoned bread crumbs (I used regular bread crumbs)|
|1||tablespoon||extra virgin olive oil|
Make the Sauce: Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato. Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and salt as needed.
Discard the onion before tossing the sauce with pasta.
Make the Meatballs: Preheat your oven to 325 degrees F. In a large bowl, whisk together the egg, parsley, tomato paste, garlic, milk, salt, and pepper. Make sure the tomato paste is completely dissolved.
Add the ground chicken, cheese, and breadcrumbs. Use clean hands to mix ingredients together. Form medium size balls and place onto a lined and/or greased baking sheet.
Make the Meatball Glaze: Make the glaze by whisking all of the ingredients together in a small bowl, then brush over meatballs (if you don’t have a brush, just use a spoon). Bake for about 30-35 minutes, or until an instant read thermometer inserted into the center of a meatball registers 160 degrees. If you don’t have a thermometer, you can just test one of the meatballs with a fork.