Spaghetti with homemade meatballs, on the table in under an hour? No way.
At least that’s what I was thinking when I watched Anne Burrell make them this past weekend. During my last trip to the grocery store, I bought a package of ground lamb/beef/veal (a.k.a meatloaf mix) and yesterday was the “use it today or freeze it for later” date. So, with my afternoon meeting ending a little early, and the whole family home just before 5pm, I decided to make Chef Anne’s Excellent Meatballs. And serve them by 6pm.
I didn’t stray from this recipe, with the exception of using dried parsley (about 2 tablespoons) instead of fresh, and shredded mozzarella/provolone, but only because I didn’t have fresh Italian parsley nor enough Parmesan on hand.
The best part? Food was on the table in an hour, and we were eating by 6pm. Next best part? These meatballs freeze well, and the recipe makes more than enough for a family of four. Use what you need, and then freeze the rest for another night!Here’s the recipe
if it’s too difficult for you to view it directly on the Food Network site:
Anne Burrell’s Excellent Meatballs
- Extra-virgin olive oil
- 1 large onion, 1/4 inch dice
- 2 cloves garlic, smashed and chopped
- Pinch crushed red pepper
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 pound ground veal
- 2 large eggs
- 1 cup grated Parmesan
- 1/4 cup finely chopped Italian parsley leaves
- 1 cup breadcrumbs
- 1/2 cup water