Shiitake, Rosemary & Onion Meatballs with Spaghetti and Tomato Sauce (serves 6)

Deliciously flavored meatballs

It was a night for good old spaghetti & Meatballs. We had a crazy snowstorm and after a day of no electricity I wanted to satiate my family with gobs of comfort food.

Meet Bridget!

It was very satisfying


For the meatballs; You will need: 3 tbs olive oil, 1 lb ground lamb, 1 lb lean ground beef, 1 egg, 1 med/lrg sweet onion, diced, 1/4 lb shiitake mushrooms, cleaned & diced, 2 tsp freshly chopped rosemary leaves, 2 slices white bread, 1/2 cup milk (any %),  1 tsp sea-salt, 1/2 tsp freshly cracked black pepper, 1 cup of flour (for coating meatballs)

For the Tomato Sauce: there are several choices for you here. You can buy a good quality sauce from your supermarket if you are stuck for time, or just don’t want to bother. To make one of my sauces, simply type “tomato sauce” into my search box to the right of my blog.

Preheat oven 425*

saute onions & shiitake mushrooms

1 – Put big saute pan on medium heat and add the oil. Add the onions and shiitake mushrooms and saute for 10 minutes. Add the rosemary and continue to saute for another 5 minutes. Turn off heat.

make meatball mixture

2 – In the meantime, crack the egg into a big bowl and beat with a fork. Add the ground meat, 1 tsp salt and a few grinds of black pepper. When onions & shiitake mixture has cooked, add to bowl along with the bread mixture, and mix everything together with your hands.

                                                     Place meatballs in oven.

3 – Form meatballs and roll in flour and put on plate, (a little smaller than a golf ball in size). When they are all made, place a baking sheet in the oven with 1 tbs of olive oil for 3 minutes. Remove and place pork on sheet in a single uniform layer. Cook for 12 minutes, turn and cook for another 12 minutes. Remove from oven and set aside until ready to add to your sauce.

make tomato sauce

While meatballs are in the oven, make the tomato sauce, or, warm the jarred sauce in a big saute pan. 

About 12 minutes before the meatballs are ready, put water on for the pasta and cook according to instructions. save about a 1/2 cup of pasta water for your sauce in case it is too thick. Add spaghetti to sauce when it is cooked (and the pasta water if needs be)

All ready to eat!

Serve meatballs and pasta in shallow warmed bowls. add a little Parmigiano Reggiano cheese if you like.

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