The pasta bowls have a return engagement – from risotto to spaghetti in just a couple of days!
Yesterday, Victor said he was cooking dinner. Obviously, no complaint from me! And then it was “How about Spaghetti and Meatballs?!?” A resounding YES! was my reply!
Since we always have a few quarts of Victor’s Sauce in the pantry, the only thing he needed to do was make the meatballs…
Meatballs
Ingredients:
- ground beef
- bread crumbs
- grated pecorino
- garlic
- eggs
- salt
- pepper
- oregano
Mix and roll, bake or fry.
Nowadays, they’re usually baked – 350°F for about 20 minutes – and then finished in the sauce.
Topped with Pecorino Romano, it’s heaven in a bowl. Oh, and BTW… Make sure your Pecorino Romano and Parmigiano Reggiano are actually from Italy and isn’t some stuff shaken out of a green can. Really. Get the real stuff.
We usually use either 80/20 or 85/15 ground beef. Anything less fatty lacks flavor and the meatballs tend to be tough. And while we opt for the fattier beef, we’ve finally cut back on pasta portions. Victor comes from a “never cook less than a pound of pasta” Italian background and we have finished off a pound of pasta between the two of us.
Now that we’re in our dotage, the pounds don’t come off like they once did and eating that much in one sitting now makes for a miserable bloated evening. 70 grams – 2 1/2 ounces – is now our portion size. It’s more than enough.
For lunch, today, it’s going to be meatball sandwiches!
We do lead a rough life…