September 14, 2011

Martha's Meatballs

In the September 2011 issue of Everyday Food, there is a section on big batch recipes, "a delicious dinner tonight & leftovers you can transform into a new meal."  The first example is meatballs, which would obviously appeal to my carnivorous husband.  Also, I like making a big meal on Sundays that can feed us again, even better if it magically transforms into a different meal on the second night.

I've made spaghetti & meatballs before, but with ground beef, instead of pork, & never using a zucchini or *bulgur.  These were THE BEST meatballs I've ever had, which, of course they are, it's Martha Stewart.  Trust.

*The original recipe calls for 3/4 cup medium-grind bulgur.  I couldn't find this, so we used what we had in the house:  cornflakes.

Both of these recipes were so good!  And fairly quick & easy.  And my god, the left-overs.  This made so much food.  Serves 4, my ass, Martha.  It serves like 400.  Highly, highly recommend both of these dishes.  Delicious!


Adapted from Everyday Food

Serves 4 (false, see above)


1 medium zucchini
1 large yellow onion, diced finely
1/2 cup crushed cornflakes
2 lbs ground pork
2 large eggs
3/4 cup chopped fresh oregano leaves
5 garlic cloves, minced
coarse salt & ground pepper
1 cup vegetable oil
1 tbsp olive oil
2 14.5-ounce cans diced tomatoes
1 6-ounce can tomato paste
1 lb spaghetti
grated Parmesan


Shred zucchini, squeeze out liquid &, in a large bowl, mix with cornflakes, pork, eggs, 1/4 cup oregano, half the garlic & half the onion.  Season with salt & pepper & form into 2-inch meatballs (22-24 total).

In a dutch oven, heat vegetable oil over medium-high.  In batches, cook meatballs until browned, 5-7 minutes, turning occasionally.  Drain on paper towels.  Discard oil; wipe out pot.

Add olive oil to pot.  Add remaining onion along with remaining garlic; cook until fragrant, 2 minutes.  Add diced tomatoes, tomato paste, 1/2 cup oregano & meatballs; cook until meatballs are cooked through, 15-20 minutes; season with salt & pepper.  Transfer 10-12 meatballs & 1 cup sauce to an airtight container & refrigerate, up to 3 days.

Meanwhile, in a large pot of boiling salted water, cook pasta according to package directions.  Serve with remaining meatballs, sauce, & Parmesan.


Adapted from Everyday Food


Preheat oven to 400 degrees.  Place pizza dough on parchment-lined baking sheet or pizza stone; season with coarse salt & ground pepper.  Spread reserved 1 cup tomato sauce among pizza dough & top with 1/2 lb fresh mozzarella, thinly sliced, & 10-12 reserved meatballs, crumbled.  Bake until cheese is melted, about 10 minutes.

Toss 2 cups baby arugula with 1 tbsp fresh lemon juice; season with salt & pepper.  To serve, top pizza with arugula, grated Parmesan, & red-pepper flakes.


Stephanie said...

This looks very good. I'm gonna give it a try and have already purchased the pork sausage.

Stephanie said...

And they are fab! I substituted quinoa for the bulgar/corn flakes with excellent results. Momma Mia, one spicy meatball!

The Blonde Mule said...

Stephanie: Ooh, good call on the quinoa. I wish I had thought of that because I had quinoa in the house. Oh well, next time. "One spicy meatball" - ha!

Thanks for the tip!


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