Taking up where I left off last post-talking about the scoop gadget and making meatballs. I love me some meatballs, these were mostly Italian sausage, there was a half a pound of hamburger added to the pound of sausage, along with some fresh herbs, red pepper flakes, garlic, paprika, fennel seed, and onions. I cut several flowering tops off the container basil plant and chopped them up, stripped several sprigs of thyme, and a fair wad of rosemary needles to add to the mix. Ended up with enough meatballs to need frying them in two batches. After the second batch I dumped the excess grease and deglazed the pan with red wine vinegar, about three tablespoons worth. As that evaporated away I added a ladle or two of the tomato sauce that has been bubbling away in the big pot all day. Made sure to scrape all the good stuff up, then poured that over the meatballs in a smaller stock pot and then added the quart of sauce that I made the other day.
Decided that spaghetti was the way to go today. Plated the pasta with garlic toast and some giardiniera-a vegetable pickle. This one had celery, cauliflower, carrots and red bell pepper. I added a few olives. Yum yum yum.
Note that meatball sammiches are a part of a good balanced diet.
Posted on August 22, 2010, in Garden, JeffreyW, Recipes and tagged basil, bay leaves, fennel seed, garlic, grated cheese, hamburger, italian sausage, meatballs, onions, paprika, red wine vinegar, rosemary, Spaghetti, thyme, tomato sauce. Bookmark the permalink. 1 Comment.