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It would seem that fall has officially arrived. I am always reluctant to let go of summer, but something about the crisp air brings on wishes for apple cider doughnuts (of which I had some last weekend), warm soup, and sitting by a fire. Lately, I have had a particular craving for classic spaghetti and meatballs. Of course, growing up in my family, the classic meatballs were Swedish, not Italian (but just as delicious). However, having studied abroad in Italy, I came to love Italian food and culture — and in fact, one of my uncles is convinced we are part Italian, so you never know. In any case, these meatballs make an excellent and hearty dinner, and even better leftovers for lunch the next day. I modified the recipe to make it slightly healthier by using mostly ground turkey instead of pork, but you could also use pork only. I also love how the ricotta makes the meatballs surprisingly light.Image may be NSFW.
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Spaghetti and Meatballs (adapted from Food & Wine, serves 6-8)
1 pound lean ground turkey
3 ounces thickly sliced pancetta or bacon, minced
3 large eggs, lightly beaten
2/3 cup ricotta cheese (5 ounces)
1/4 cup chopped flat-leaf parsley
1 teaspoon dried thyme
1/2 teaspoon fennel seeds, chopped
1/4 teaspoon crushed red pepper
Kosher salt
Two 28-ounce cans peeled Italian tomatoes, crushed
Freshly ground pepper
2 tablespoons shredded basil
1/2 cup freshly grated Parmigiano Reggiano cheese
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Image may be NSFW.
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Image may be NSFW.
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Image may be NSFW.
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Image may be NSFW.Clik here to view.
