I loved, I lost, I made meatballs.

A guy friend of mine recently requested this amazing meatball recipe from me. He's using it to impress a girl that he just met. I shared it with him, without remembering that a) this recipe came from the book entitled "I Loved, I Lost, I Made Spaghetti" which is a memoir of a woman's failed relationships and b) the last time I made these meatballs, I was on the phone with someone I was dating and the conversation went something like this:


Him: So I really like you and you're everything I've ever wanted in someone, and I want to keep seeing you, but I'm just not ready for anything serious.
Me: Mmm... hmm...
Him: Some other excuses about why he couldn't get serious. Some other reasons about his busy schedule.
Me: Okay...
Him: More reasons why he couldn't get serious. What do you think?
Me: <bumbling around the kitchen>
Him: What are you doing?
Me: Uh...I'm making meatballs.
Him: <long pause> Clearly, you don't have time for me either.


Clearly I did not - at least not while making these meatballs and certainly not if he thought it was okay to have this kind of conversation over the phone! True story. We went our separate ways, but on good terms, and I enjoyed these meatballs for months afterwards (they are great to freeze). Hopefully, my friend has better luck this weekend with this recipe and his own blooming relationship.


In the meantime, since I found a variation of the recipe online, just wanted to share.  Like a bad relationship, these meatballs are freaking addictive. =)


Ingredients

Meatballs
Approximately 1 lb ground beef
3/4 cup plain breadcrumbs
3 cloves garlic, minced 
1/4 cup grated Parmesan cheese
2 eggs
1/4 cup milk
1 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup chopped parsley or arugula.
2 tablespoons olive oil plus 2 more tablespoons for browning.

Sauce
2 tablespoons olive oil
 Pinch red pepper flakes
1 28 ounce can chopped or whole tomatoes.
1 tablespoon tomato paste
1/4 cup red wine
2 teaspoons sugar
2 teaspoons salt
1/4 cup packed basil leaves
however much spaghetti you want to eat!

Directions
Put all the meatball ingredients in a large bowl and blend well with your hands.


Shape into meatballs (I did about an inch).  In a large skillet, heat two tablespoons of olive oil over medium heat.  Saute meatballs until they are browned on all sides (but not cooked through).  Remove to a plate lined with paper towels.  

For the sauce, heat the olive oil in a large saute pan (I used a dutch oven), then add the pepper flakes, tomatoes and juices (break up if using whole tomatoes) and tomato paste.  Add wine, sugar, salt, and meatballs.  Bring to a simmer, then lower heat to medium low; cook, stirring every 10 minutes or so, for 40 minutes.


Cook spaghetti  (you guys know how, right?), drain, and return to the pot.  Add a few ladlefuls of the sauce to the pasta along with a handful of torn basil leaves.  Plate pasta and serve with however meatballs you want, and more sauce.  Sprinkle with Parmesan if you so desire.

Recipe/post/description/photos were borrowed from BookCooker