Spaghetti and Meatball STUFFED Calzones

I feel a carb coma coming on just reading the title.  How about you?  Do you know who had this idea?  I will give you one guess..........wait for it.............wait for it.............GEORGE!  Admittedly though, when he suggested I try this, my mouth salivated like a rabid dog all the way to the grocery store.

I am a bit addicted to spaghetti and meatballs.......  Since my childhood when my made it every single birthday because I would request it, I have loved it.  We would sometimes make spaghetti and meatball sandwiches with the garlic bread the next day.  This reminded me of that!

I used prepackaged items simply because this was a last minute request, and so yea.....I cheated.  Majorly cheated.  I will link my meatballs, marinara and pizza dough recipes below if you want to do all homemade. 

12 oz spaghetti, cooked
24 oz marinara sauce
3 cups shredded mozzarella cheese
frozen meatballs that you have thawed (about 5 per calzone)
2 cans of store bought pizza dough
olive oil
oregano

Boil your pasta, drain and let cool.  In a large bowl combine the pasta, with the marinara sauce.  Mix until combined and set aside. 

Here is where you decide if you are making 4 LARGE calzones or 8 smaller.  The choice is  yours, the only thing it affects is how many meatballs you use or how you portion out the spaghetti mixture.  Either do it in 8 or 4.

Unroll and cut your dough to the size you have decided on.  Place your spaghetti on first, in equal portions.  Next, add on your cheese.  Let it RAAAIIINNNN cheese friends! (as you can see we made 4 huge ones)

Then go the meatballs!  I cut them in half!

Now, fold it over and press the edges down to seal.  You can use a fork to press down the edges to seal better!

Place onto a baking sheet you have sprayed with cooking spray.  Drizzle the top with olive oil and brush on evenly.  You can sprinkle on some oregano if you like!

Bake according to the pizza dough package directions.  Right after you take them out, sprinkle the top with a little Parmesan if you like!  Let sit about 5 minutes before serving!

ENJOY!

RECIPES for homemade ingredients!
Pizza Dough
Meatballs and Sauce

Maddie's SECRET Meatballs

First let me start off by saying, YES, this really IS this big of an issue for my granddaughter.  This precious, beautiful little princess won't come within 10 feet of a veggie if it was up to her.  She is spending the summer her with her dad and stepmom, brother and sister and Nonna and Pop-Pop and we have had to figure out ways to get veggies in her.  If for one second you think I can put them on a plate and convince her they are worth a single taste, let alone bite, you are mistaken.  This kid has stubborn down to a science and I know she can't be the only one
.

Let me introduce you to Madalynn a.k.a Maddie.  She is my oldest granddaughter and she is my precious little cupcake.  She is a special little girl who we don't get to see enough but love her to the moon and back.  We are so excited to have her here close to us for the summer and it has been my mission to get her to eat vegetables.  I would have had an easier time wallpapering the moon.  Look at those eyes, and that face, UGH, she melts me!


Maddie loves meatballs.  In fact, everyday she wants something with meatballs.  I thought to myself, self......secretly load those babies with veggies.  So I did.  She almost called me out, as she was eating them she saw a TEENY TINY piece of spinach and squealed, "NONNA THERE IS LETTUCE IN HERE".  ROFL  I was laughing so hard.  The struggle is real friends, lettuce in her meatballs, SOMETHING was fishy about this whole thing.  I proceeded to watch her out of the corner of my eye, carefully inspecting each meatball before eating it.  She must have eaten 15 of these things.  I tried to use kid rationale before making them.  Things like making them small enough she didn't have to cut into them to see any possible contraband.  I used ground chicken just for a leaner alternative and we eat tons of it so I always have it on hand.  As she was eating I asked her if we should share these with other kids so their parents or Nonnas could make them her special meatballs and I got the firm thumbs up.  So here they are, Maddie's SECRET Meatballs, what they don't know is in there, will be GOOD for them!  I am so happy to be able to share these and my beautiful grandbaby with you all.

Before you start this "kid approved because they have no idea what they are REALLY eating" recipe you will need to concoct your veggies using a food processor. 

1/4 of an onion
1 small carrot
1/2 of a stalk of celery
1/4 cup fresh spinach leaves
1 clove garlic
1 T dried Italian seasoning

Puree this until it nearly all liquid.  Remember the goal is to have nothing recognizable in these meatballs.  Set aside to add to your meatball mix.

1 lb. ground chicken
1 egg
vegetable puree
1 tsp. salt
1/4 tsp. black pepper
1/2 cup breadcrumbs (plain or seasoned, it makes no difference and you may need more or less depending on how moist you like your meatball mix)

Combine all ingredients in a bowl.  Using a tiny scoop or just your hands make little meatballs, no more than 1/2 inch in diameter.  We don't want them to have to cut the meatball and risk seeing anything "suspicious".  Place on a baking sheet and bake at 350 degrees for 15-20 minutes.  Remove and place into your favorite marinara sauce and let simmer for a good 30 minutes so they can soak up that great flavor!  Serve over pasta of your choice!

ENJOY!

BETTER than IKEA, Swedish Meatballs

.....even the ugly deserve love.  You know sometimes food is just not photogenic.  So, if you have eaten Swedish meatballs you know what they look like and you are going to just be nice.  NOTHING makes Swedish meatballs look pretty.  Nothing.

That being said, we were recently home, in South Jersey.  This obviously warranted a trip to a store I used to visit at least twice a month, Ikea.  I don't know how I am surviving without an Ikea where I am, but I am, barely.  I shopped until my husband dropped at the cafe, for his traditional snack, Swedish Meatballs.  We indulged and reminisced and I promised him when we got home I would do my best to make meatballs that taste just like Ikea's.  When he hate these meatballs he said they didn't quite taste like Ikea's, they were BETTER!  WOOHOO!  Better than Ikea Swedish Meatballs?!  That is EXACTLY what I am calling this post now!

These are super easy and super cool for a large crowd.  They are happiest in a crock pot.  Yes, I said it.  Don't dwell on it.  This makes a large batch but as I often tell you, these are easily frozen and reheated for later meals.  Do NOT forget the mashed potatoes or egg noodles, I made both.  I mean isn't life about choices?!

Meatballs:
2 lbs ground beef
1 lb ground pork
2/3 cup bread crumbs
2 eggs
3 tbsp. milk
1 tsp salt
1/2 tsp pepper

Combine all ingredients thoroughly.  Make into meatballs using a cookie scoop or just eyeball it.  I got 75 meatballs.  Place on to parchment lined cookie sheets and bake at 350 for 15-20 minutes.

While that is cooking, it is time to make the cream sauce.

5 cups beef stock
6 tbsps. flour
6 tbsps. butter
1 cup heavy cream
1 tbsp. parsley (fresh or dried)

In a medium sauce pan melt butter and add in flour, whisk to combine and let cook about 30 seconds to 1 minute.  Add in beef stock while whisking, let come to a simmer and begin to thicken.  Add in heavy cream and whisk often, let simmer 5-7 minutes.  Sprinkle with parsley before serving!

Place all ingredients into a crock pot and cook on high for 3-4 hours. 

ENJOY!!

Your "Ikea for you, and Ikea for me" Chefwannabe

Spaghetti And Meatball Soup featuring Dei Fratelli

Hello friends!!  I am thrilled to share this recipe with you for 2 reasons.  I have had a years long love with Dei Fratelli Products AND it is my entry into their "Ripened Recipe" Contest! 

It isn't often that I get asked to share products with you, that I already love.  I mean seriously, I have been using them for years.  This makes it all more exciting for me.  When I started venturing through their website, I found out many things I didn't know.  Their tomato sauces, juices, and soups,  are all natural, and gluten free.  They also offer low sodium and no salt products.  Dei Fratelli has a new line of products called, "Dei Fratelli Truly".  These tomato products are packaged in a light puree, and they are preserved within 10 hours of being harvested.  They are packaged in a BPA-Free carton.  How awesome IS that?!

I could go on and on, I just can't say enough good things about the quality and flavor.  The truth is, you have to try it for yourself, and let me, AND Dei Fratelli know how you love them!

This Spaghetti and Meatball Soup, is something I have wanted to make for years.  No, I mean, literally, years.  Why is it, sometimes, the easiest of tasks we put off the longest?  Well when my products arrived from Dei Fratelli and I heard of this contest, I HAD to make it.  It was like a sign from above!  It turned out amazing, and let me just tell you how good a stringy, melty, grilled cheese would taste dunked into this tomato-ee goodness!

Thanks for taking time to let me tell you about one of my favorite products AND share my new recipe with you!  This will be a home run at your house, I promise!

Mini Meatballs:
1lb ground beef (I use very lean)
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
1 tsp. dried Italian seasoning
1 tsp. salt
1/2 tsp. pepper
1 tsp. grated onion
1 tsp. garlic powder

In a medium bowl, combine all ingredients.  Using a small scoop or just eyeballing it, make small meatballs.  I got about 44 meatballs from my mixture.  When you get them all rolled, place on a plate and set aside. 

In a large pot, add in 3 tbsp. olive oil and heat on medium heat.  Add in meatballs a few at a time to brown them up.  You don't need to cook them all the way through, though they are so small they may do that anyway.  When they are browned up on all sides, remove to a paper towel lined plate.  Do this until all meatballs are done.  Using the SAME pot, (get all the good flavor up off the bottom from the meatballs!) combine the following ingredients for the sauce:

Dei Fratelli Marinara -24 oz
Dei Fratelli Gluten Free Tomato Soup - 10.75 oz
Dei Fratelli Petite Diced Tomatoes - 14.5 oz
4 cups water
1 tbsp. dried oregano
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. sugar
8 oz. dried spaghetti (broken in half)

Combine all ingredients and bring to a simmer.  Add in meatballs and let simmer for 10 minutes.  Stir gently, occasionally.  (At this point, you can decide if you love the thickness of the soup and if you want it thinner, just add bit more water until it is your desired consistency.)  After 15 minutes, add in 8 ounces of spaghetti that has been broken in half.   Cook per the suggested cooking time on the pasta package.  Serve with some crusty garlic bread or don't forget that melty, gooey,  grilled cheese sandwich for dunking!

This soup will freeze beautifully.  You can thaw it out in the fridge overnight, OR just pop it in a pot  and warm it up, on low.  You can add more water if you choose, depending on the thickness you prefer. 

Enjoy this recipe!  I LOVED Dei Fratelli products, long before this!  I enjoy knowing I am using quality products, mace from locally grown tomatoes, in the food I make for my family.  Give them a try and make sure to get your recipe entered in their "Ripened Recipe Contest"!

 

 

Your "keep your fingers crossed for me to win" Chefwannabe

 

 

 I am in no way compensated for a favorable review on any product.  I review each product honestly, and informitavely for you, to the best of my ability.  I strive to give my readers all of the information I can, so that you can make an informed decision on the products you choose to buy and use in your recipes. 

Baked Spaghetti and Stuffed Meatballs

Have you ever had one of those days,where you just KNOW you were supposed to remember something, yet, for the life of you, you can't?  It is totally that day for me.  I attribute it to the fact my husband took the whole week off of work.  In fact, he always takes our anniversary off of work, and my birthday and his own birthday.  Since we just planned to stay home and chill, he came up with stuffing meatballs.  He was devastated to find out he indeed was not the inventor of the stuffed meatball!  But we put together this dish together, and we had a great time.

You will find this meatball recipe is a bit different than my others, or his!  Not near as many breadcrumbs because I wanted them pretty sturdy to keep that cheese in!  I have seen spaghetti pie, just never ate it, or made it.  It is traditionally made in a round pie pan, but this made to much for that, so shall we call it spaghetti bars? :)

I gave you the ingredients for each part, instead of all together and dividing them.  Make sure to go down the entire recipe for what you will need.  This freezes beautifully, it can be made a day or 2 in advance, and it gets better the longer you reheat leftovers, just like real spaghetti, in my opinion!

I used jarred sauce.  Don't even make that "face", sometimes, I do it, I own it, and I do it proudly!  If you have homemade, or want to make your own for this, go ahead.  I just felt like the meatballs were the star, so the sauce wasn't going to get all my time and effort!

For the meatballs you will need:
2lbs ground beef
1lb ground pork
1/2 cup bread crumbs (I use fresh)
1tsp dried parsley
1 tsp pepper
2 tsp garlic powder
1 tsp onion salt
2-3 T Italian dried seasoning
1 tsp salt
1 egg
1/2 cup grated Parmesan
1 lb chunk of mozzarella cheese (cubed, you will use some to stuff meatballs and some to spread out over the sauce below them)

Combine ALL ingredients EXCEPT mozz cheese, and roll into 24 meatballs.  They will be big! When you roll a meatball, stick a small cube of mozz in the center and completely seal it back up.  If you do not take time to make sure they are sealed, the cheese WILL leak out and the fun stops there. HA!  I used a little water on my hands to make sure they were sealed good!  In a skillet with olive or vegetable oil, brown the meatballs on all sides. 

It is important to brown them to seal the cheese in.  You aren't cooking them all the way through here, just browning them.  When you are done set them aside.

For everything else you will need:
1 lb spaghetti, linguine or fettuccine.  *no angel hair or thin spaghetti*
1/2 grated Parmesan cheese
2 eggs
1 jar of your favorite or homemade marinara
1 regular size can of diced tomatoes.
1 16 ounce package of grated mozzarella cheese

Preheat your oven to 375.  Boil your pasta for the lowest cooking time recommended. Drain.  Run under cold water, to cool it quickly.  In a bowl with a clean hand, mix together the pasta, egg, and grated Parmesan cheese. 

Lay it in the bottom of a greased 9x13 pan.  It will act as your "crust".  Lay the rest of your leftover mozzarella on top of the pasta.  You can see I just pulled pieces apart with mine but if you cube it all just lay them over. 

Now in the same or a clean bowl mix together your marinara sauce and diced tomatoes.  I gussied mine up a bit, but when you are ready, pour it over the top of the pasta evenly. 

Now take your meatballs and top the whole dish with them.  I got 4 rows of 6 perfectly.  

 

 

Place on a baking sheet to catch any potential drips, bake for 30-45 minutes. 

 

 

Remove, and sprinkle cheese on top, bake for another 15-25 minutes, until cheese is melted and meatballs are cooked all the way through.  Make sure to check your meatballs!!  When it is done, let it sit for 15 minutes before serving.  It will cut just like a cake, because of the egg in your pasta.  Perfect pieces!

 

 

This is delicious, and easy to change to suit your liking.  Do you like ricotta?  Put that on top of the marinara too!  It was the original plan but since my husband knows I don't like it, he didn't want me to put it on. 

This will freeze like a dream and when you are still eating it 2 days later, it will be even better than when you first made it!  I promise! 

This is one hearty meal, that will feed a crowd and don't be surprised if you have to unbutton your jeans.  Just sayin....

Your "never leaving another meatball unstuffed" chefwannabe

 

Baked Ziti

I recently became painfully aware that not everyone knows what baked ziti is.   Things that make you go, hmmmmm...

My son and daughter in law wanted this at their little wedding.  The ladies making the food had no idea what it was.  I was shocked, and curious.  I understand food being regional but, it just seemed the whole world knew what ziti was.  Anyway, I won't mention how this last minute detail turned into me making 2 huge turkey roaster size pans 3 hours before their wedding!  Oh the things we do for our kids!  Good times, good times!

This is one of those dishes that can be changed up SO many different ways.  It seems every family has their own version, their own variation.  Some serve it meatless, and others do not.

The only thing I really vary on this recipe is the meat.  If I am in a huge hurry and have meatballs I have made in the freezer, I sometimes just put whole meatballs in it.  I have used Italian sausage as well.  Plain old hamburger just doesn't have enough flavor for me on this one.  What I normally use is diced sopressata and pepperoni.  You can use Genoa salami, or any Italian meat for this.  Just look for a "chub" or small roll of the meat, otherwise you have to buy it sliced thin which give it no bite in your dish. 

As for the cheese, I just go to the deli counter and ask for about a 1 inch chunk of provolone.  I always buy balls of mozzarella for my ziti, though I do use shredded on top if necessary.  NONE of the measurements accept sauce and pasta are set in stone.  If you like more cheese, use more, more meat, use more meat, less of either, use less!  I usually add hard boiled eggs into mine as well but this was serving more people who I knew wouldn't groove on boiled eggs in the ziti!

This is easy and you can make a pan as big as your house to feed a lot of people.  I serve it with a huge salad, bread and sometimes soup for a starter.  Regardless, many memories, laughs, and stories have been shared over a pan of this for Sunday supper!  I hope you make it and love it as much as we do!

You will need:

1 lb ziti pasta (any short pasta that is a tube shape will work)

4-5 cups of marinara

16 ozs. ricotta cheese

1 8oz mozzarella ball (diced)

1/2 lb provolone (diced or chunked)

2 cups shredded mozzarella

1 cup diced sopressata

1 cup diced pepperoni

4 hard boiled eggs, diced (optional)

Boil your pasta in a large pot of well salted water.  Pasta needs ALOT of room to cook!  Under cook your pasta but 1-2 minutes.  Drain and put back into the pot.  Add in ALL ingredients, cheeses (NOT shredded), meats, sauce and eggs if you are using them!  Mix to combine and pour into large baking pan sprayed with nonstick spray or greased with butter or oil.  Top with the 2 cups of shredded mozz and bake at 350 for 30-40 minutes. 

The smell of this in the oven is enough to even make your pets drool with anticipation.  It is so good and such a great food memory for me!  For the record these freezes fabulously!

Enjoy and let me know if you had no idea what ziti was before this.  It just never occurred to me that anyone wouldn't know. 

Your "Pasta is a Sunday Supper Tradition" Chefwannabe

George says, "My meatballs are better than hers". Really?

This is George, but my wife is typing this for me.  (I think it is just to monitor what I am saying)

My wife and I have always had this little meatball competition.  She'll never admit to it, but, everyone says mine are better.  She just told me that was a complete lie.  I said it isn't.  The truth is, I was making meatballs while she was still in grade school and I learned from my best friends mom, who was a child of Italian immigrants.  She taught me all of her secrets, and my wife can't accept that my meatballs are far superior to her own.  Consistency, flavor, texture, and over all "mmmmm-mmmmm" value is off the charts.



Think he can juggle them?  Mr, Flour and Water make them stay together like glue...ppfftt

For our wedding, I cooked 300 meatballs.  We had about 30 guests, and all 300 were gone in less than 30 minutes.  A feat which my wife has never accomplished.  (ok, this is Chris, this is getting completely ridonkulous, just had to get that in).  Ok, George says, back to him.  Normally I make them slightly smaller than golf ball size, so if we have leftovers they make the perfect meatball sub.  But for a little change I made almost tennis ball size meatballs.

So here are a few of my secrets to amazing meatballs.  The most important secret in the mix is to add a cup of flour.  You will never see anyone add that.  But what it does when you are shaping the meatballs, you wet your hands with water, and roll them in your hand.  The water and the flour works as a glue to seal the meatballs.  The secondary reason for the flour, when you brown them in the pan, it browns them evenly in color.  Another secret is to brown the meatballs in the pan.  DO NOT cook them in the pan, and do not feel tempted to cook them all the way through in the pan or bake them.  The biggest secret of all is the flavor that they will release once you simmer them, in the sauce.  All of the natural flavors from the meat are released into the sauce, even jars of sauce. I also use the Kitchen Aid mixer I so graciously got my wife, to mix the meat mixture.  (see what a great husband I am) I throw everything right in the mixing bowl.  I used to use my hands, so if that is what you have, go for it.  But you need to mix it for 10 minutes until the mixture is completely mixed.

What is THIS? A towel around his neck?  Is he cooking or doing kitchen Olympics?

 So I challenge you to make hers, and make mine.  You be the judge.  Make sure to come back and comment about how good mine are and how there is no comparison in flavor and texture.  (now he is laughing)

Geo's Famous (formerly secret) Meatball Recipe
3 lbs ground beef
1.5 lbs ground pork  (NOT sausage of any kind)
4 cups Italian seasoned breadcrumbs
4 eggs
1 cup flour
1 cup grated Parmesan cheese
1/2 cup dried Italian seasoning (or more, you can't put to much in, and it can be the dollar store variety it doesn't matter!)
1/8 cup garlic POWDER
1/8 cup dried basil
2 tbsp salt

Mix entire list of ingredients in your mixer or by hand.  Mix for 5 minutes in a mixer or at least 10 by hand.  (this is Chris again, he isn't joking I have witnessed him mixing for 10 minutes by hand)

Shape meatballs into the size you desire.  This time we made slightly smaller than a tennis ball.  Use a bowl of water to wet your hands before forming each meatball.  (I think the best size is golf ball size for the record, like I said above)

While I mix the meatballs up, I have already prepared the sauce.  Here is what I use for my sauce, and yes, it involves jars of sauce:
2 jars of your favorite sauce
1 can diced petite tomatoes
1 container Pomi Strained Tomatoes
1/4 cup Italian seasoning
1/4 cup sugar (This mortifies my wife.  I personally like 1/2 cup)
1/8 cup dried basil
Oregano and red pepper flakes are optional
Salt to taste (optional as well)
Optional - fresh basil to tear and stir in at the END otherwise it will turn black

Simmer  your sauce in a large pot.  Remember you are going to need enough room for all of your meatballs to cook.  We didn't allow for this today. HaHa!

Sorry, back to the meatballs.  When you have formed them all.  In a skillet (nonstick) on medium heat, add 4 tbsps olive oil.

Add meatballs, to the pan, do not overcrowd, leave enough room to turn them a few times, and so they fry and not steam.  You will see when they have nice color, and you can flip them.  When they are done browning take them out and drain them on a cooking sheet lined with paper towels, newspaper or baking racks.  After you have let them drain, place them into your sauce.  The sauce should be at a slow boil by this time.  Make sure to stir often, from the bottom, up.  Do this every 15 minutes for the first hour.  After that let simmer for at least another hour.  For the full great taste of these AMAZING meatballs (was that to much?) let them cook at least 2 hours, more is better.  If they cook 4 they will be even better!  The longer they cook the better the sauce AND meatballs taste.  The meatballs flavor the sauce, and the sauce flavors the meatballs.

We just ate these.  She refuses to admit they are better than hers.  Its ok, you will all try both and let us know, right?  Honestly, I already know the answer.  

Your "awesome Italian ChefWannabe"chefwannabe's husband

George

Chris's Meatballs w/Gravy

On top of spagheeeettttiiii.....all covered with cheese.  I lost my poor meeeaaaatttballll when somebody sneezed"

Yes, I know the rest of the words/verses but I will spare you.  The song has been in my head all day.

I have a long, loving history with meatballs.  My dad is half Italian.  My grandmother, who was 100%  Italian, was not a good cook.  Somehow it seems scientifically impossible for an Italian to NOT be a good cook, but I am told she broke the mold folks.

And the question remains.  What do YOU call it?  Gravy?  Red sauce?  Marinara?  Spaghetti Sauce?  Whatever you call it in your neck of the woods or in your house, it is DELICIOUS!

As a kid we always looked forward to spaghetti and meatball nights.  It would take my mom hours to prepare.  I have learned it didn't really take that long but it just took HER that long.  She likely weighed every meatball to make sure it was the same.  Get where I am going?  She made her meatballs the size of a baseball, they were huge.  We always got to have whatever we wanted for dinner for our birthdays and the request was usually always the same, spaghetti and meatballs.

Well when I moved to Jersey and got in closer contact with my Italian heritage, and have an Italian mother in law and aunts,  I have tweaked and twisted my own recipe to what my family deems perfect.  We like a softer consistency to our meatballs, and now I can't find ground veal so I use beef and pork.  Your meatloaf mix can have any combination of meat you like.  Traditional meatloaf or meatball mix is 1 lb each of ground beef, ground pork and ground veal.  I use 2 lbs of ground beef and 1 lb ground pork.  You choose what you want,  just try to use at least 2 different kinds and include pork in that mix.  You need the fat from the pork for a juicy, tender meatball.  My measurements might make you wonder if it can work, but I assure you it does and they are fantastic!!  So let's get started with the meatballs and then move on to the gravy!

Here is what you will need for your meatballs:
2lbs ground beef
1 lb ground pork
2-3 cups breadcrumbs, I use fresh and I use 3 cups
3 eggs
2 cloves of garlic grated
1/2 cup grated Parmesan cheese
2 tbsp milk
1/4 cup water
1 tbsp dried basil
1 tbsp dried parsley
2 tbsp Italian seasoning
Drizzle of olive oil
salt and pepper to taste

Mix all ingredients.  Some people say mix the meat in last, I don't find it makes a bit of difference.  Get your hands in here, and make it work!!

Form meatballs.  I make mine about golf ball size and I got about 56 out of this batch!

Now is where the decisions come in.  Bake or fry?  I normally bake, but I promised my husband I would brown them tonight in a skillet.  If you bake, I do it on 400 degree's for 10-15 minutes.  Remember you aren't wanting them to cook all the way through, just brown on the outsides!  They will cook the rest of the way in the sauce.  If you fry do in batches, using olive oil in your skillet.  Brown them and then turn over and brown the top.  No need to flip them in 10 directions for 10 minutes.  Top and bottom is all you need browned! When you are done submerge them in the pot of gravy and simmer on low for 2-3 hours. Stirring occasionally.

I think I did this backwards.  I should have given you the gravy recipe first!  Here is what you will need for that!

2 boxes of Pomi Tomatoes (use any large cans of tomato puree or crushed tomatoes
1 can tomato soup  *this is my secret, no hate*
4 shallots (use onions if you prefer)
2 cloves of garlic grated
3 tbsp sugar (cuts the acid, and against every REAL Italian recipe ever made)
salt and pepper to taste
fresh basil

Mince your onions and garlic.  I grate my garlic actually.  In a large pot add 2 tbsp of olive oil and add in your onions.  Sweat them out for 2-3 minutes and then add the garlic.  IMPORTANT, if you burn your garlic you will need to start your dish over completely.  Burned garlic is bitter and terrible and will ruin your entire dish!!  Stir for a minute so garlic doesn't burn and then add tomatoes, and tomato soup.  Rinse your tomato cans with a little bit of water and add that in as well.  Season as you go, with each addition of ingredients salt and pepper, when you are done your gravy will be well seasoned and almost perfectly salt and peppered.   Just before serving tear in your basil and stir.  If you cook basil to long, it will turn black on you.  Yuck!

I hope that you give this recipe a shot.  Make sure to salt your food enough but not over salt. Use plenty of fresh basil and GOOD parm!

Your "meeeaattballlssss" chefwannabe

Chris

Italian Wedding Soup

Soup.  I have been called many things in my life, but being the "Queen of Soup" is my proudest title.  I LOVE soup, in a way that could only be compared to a mother, seeing her first borns face for the first time.  I am not kidding, my love of soup has been ongoing for as long as I can remember.  Chicken noodle soup is by far, my favorite soup.  I must eat it on at least a bi-weekly basis.  In fact, I eat soup many days of the week.  My second favorite soup.....Italian Wedding Soup.  Italian Wedding soup in fact is not a soup served at weddings.  The "wedding" part of the soup pertains to the marriage of the meat and the greens.  They go well together. Another interesting fact is that it is said it actually was a soup original to Spain.  That the "modern" Italian-American version is a much lighter soup.  Regardless of its origin, its name or its meaning, it is a beautiful thing.  

I make several variations of this soup.  This however is my solid recipe, I occasionally stray from. Its like the soup battle of poultry and beef.  I will give you the recipe and discuss variations afterward.  WARNING, you WILL want to make this immediately, its going to be chilly here in the Midwest and its a PERFECT weekend for ZUPPA!

Italian Wedding Soup

Mixture for meatballs-
2 lbs ground turkey or chicken
2 eggs
1/2 cup grated Parmesan cheese
1 cup fresh breadcrumbs, seasoned or plain
1 tbsp dried basil
1/2 tbsp dried oregano  
1 1/2 tbsp dried parsley
1 1/2 tbsp garlic salt
1/4 of small onion-GRATED
1 pinch of dried thyme
2 tsp salt
1 tsp pepper

Combine mixture.  Roll into small meatballs.  Bite size.  I am pretty adamant that these are tiny.  In this instance, impatience and hunger over took my OCD.  This makes a lot of meatballs, freeze the ones you don't use flat and then put in a Ziploc and you have meatballs for your next pot!

For the soup-

2 quarts of chicken stock

2 quarts of beef stock

1 lg carrot cut into a SMALL dice or grated

1 stalk of celery, finely diced

2 cups spinach - fresh or  1 cup frozen that has been drained of all liquid

2 cups pastina (uncooked)  Pastina=small pasta.  Orzo, ditalini,  Acini De Pepe

Bring stock to boil and add diced carrots, celery,  and meatballs. Let simmer up to 1 hour, but at least 30 minutes.  10 minutes before serving, add pasta and just before serving add spinach.   If you will not be eating this soup all at one time, you can choose to cook the pasta separate and add it in, however, I never do and the pasta doesn't bloat and stays fairly firm.  

OK.... lets talk about some possible variations.  

1.  I commonly use all ground turkey or chicken.  I do that in many dishes whenever I can sneak it in and it doesn't change the integrity of the soup and ground beef is to strong of flavor in my opinion.  I might use pork, maybe

2. I use the carrot and celery for color only. That is its sole purpose, although I enjoy both in soup, I am a bit of purist.  I think food needs color, you eat with your eyes first!

3.  This is commonly made with only chicken stock.  I like the depth of flavor adding beef stock gives it and since I can't buy pork stock its my way of making my own!

4. If you use frozen spinach, defrost it and then wring it out in a lint free dish towel, HARD.  Any spinach juice will discolor your stock.  If you use regular spinach, make sure to get rid of the tough stems, baby spinach is fine to put it all in.

5.  Orzo, is the most common pasta used for this soup in my opinion.  I prefer ditalini.  Use any short cut pasta or pastina *little pasta* We always called the star shaped pasta at our house "pastina".  

6.  I always use dried herbs for THESE meatballs.  Use garlic salt and GRATE your onion, nobody wants to bite down on a hunk of onion in a delicate meatball.

7.  I am in total disagreement with some "chefs".  I do not believe parm cheese is salty.  I find regular salt to hit a totally different note on your tongue than the "salt" in parm cheese.  I also do not believe  "overworking" meat is terrible.  I want my meatballs tough enough to hold up to a pot of soup, constant stirring and simmering for possibly hours.  

Enjoy and let me know how it turns out for you or if you have other twists you have eaten or seen!

Your "QUEEN of ZUPPA" chefwannabe

Chris