I hope all of you had a Great Thanksgiving and were able to enjoy time with family and friends. I also hope you were able to enjoy the food you made or the food of others. If you are anything like me, you cooked…alot, ate…..alot and felt no guilt and enjoyed the day. We had temps in the 85 degree plus range which was odd even for Southern California, but at night it cooled enough to make it feel like fall. As I sat and recovered from the massive amounts of food (and a tiny bit of drink) that I consumed, I couldn’t help but think about my recovery this week….after leftovers of course. The warm temps inspired me, but I also wanted to go a little lighter this week and still give myself the comfort food I typically crave this time of year.
Beef meatballs with Ribbon Pasta seemed like the perfect counter to the Turkey, Ham, Tri Tip, mashed potatoes (Do I have to go on?) that I gorged on this past week and weekend. Super easy to make and didn’t take alot of time, which I never seem to have enough of. I opted to buy my meatballs at Trader Joe’s and save me me about 15+ minutes of prep time while not losing any flavor. While I love to make the meatballs, it just didn’t work with my plans for the week, and besides, I know they are healthy and delicious.
I was on my own for this meal as Hayli was hanging out with relatives for a few days. I turned on the TV to, you guessed it, a Football game, and got to work. In total, I spent about 30 minutes prepping the meal, but could have gone a little faster if my team hadn’t been driving for a score. Inspite of the distraction, I was still content and not hurried and there was no pressure since I was home alone. Of course I am going to post the recipe hear, but I really wanted to share that the end result was delicious and the Family was happy. Hope you continue to enjoy the Holidays and if you need a break from the holiday food “go to’s”, give this fantastic meal a try.
- 13 oz dried Tagliatelle or Fettuccine.
- 2 slices of stale bread, crusts removed, broken into small pieces
- 5 tablespoons milk
- 4 tablespoons olive oil
- 6 scallions or 1 small onion finely chopped
- 1 garlic clove, chopped
- 1½ lb ground beef
- 2 tablespoons of freshly grated Parmesan cheese, plus extra to serve
- Freshly grated nutmeg, to taste
- 1½ cups of dry white wine
- 13 oz can chopped tomatoes
- 2 bay leaves
- Salt and black pepper
- Basil leaves to garnish
- If opting to make the meatballs, soak the bread in the milk in a large bowl. heat half the oil in a skillet over medium heat, add scallions or onion and garlic and cook, stirring frequently until soft and just beginning to brown.
- Add the ground meat to the bread and mix well. Add the onion, garlic, the Parmesan and nutmeg and season with salt and pepper. Work together with your hands and shape about 28 balls together. Heat the remaining oil in a large, non stick skillet, add the meatballs and cook over high heat, turning frequently, until golden brown. Transfer to a shallow oven proof bowl.
- Pour the wine and tomatoes into the skillet and bring to a boil. Add the bay leaves, season with salt and pepper and boil rapidly for 5 minutes. Pour the sauce over the meatballs, cover with fol and bake in a preheated oven at 350 for one hour or until tender.
- When the meatballs and sauce are almost ready, cook the pasta in a large sauce-an of salted boiling water until al dente. Drain thoroughly and serve with meatballs and sauce.