|Vernazza - Cinque Terra|
When I was in Florence I had a nice dinner of spaghetti and meatballs accompanied with wine of course, which is what inspired me to write this post. I don't know why I haven't tried making meatballs before. They are cheap and delicious so you can't go wrong. I know it may not
|View from St Peter's Basilica|
Homemade Spinach Pasta and Meatballs
1/2 cup of bread crumbs
2 garlic cloves minced
1/4 cup fresh parsley chopped
1 tbsp dried oregano (fresh if you have it)
1/4 cup of grated Parmesan cheese
2 tbsp of goats cheese (optional)
1 tsp sugar
|Trevi Fountain - Roma|
1 tsp dried oregano
1 tsp dried basil
1 tsp sugar
1 bay leaf
250g pasta flour
200 g spinach
In a large sauce pan cook the spinach and transfer to a plate. Once it has cooled down, give it a couple of good squeezes to get all the water out. Finely chop and set aside. To make the pasta you can revisit this post. The only difference is you will need to add the spinach in with the eggs. If the pasta seems to wet then add a small amount of flour.
On to the meat balls - Place the minced beef, bread crumbs, garlic, parsley, oregano, egg, sugar, and Parmesan cheese in a bowl and season with S+P. Mix with your hands until all the ingredients are fully incorporated. Now give a taste and adjust seasoning.....just kidding, unless you like the taste of raw meat. Take a pinch of the mixture and roll it into a ball a little bigger than a ping pong ball and set them aside. You can make them as big or as small as you want. After rolling about half of them I then added the goats cheese and rolled the rest.
Heat some olive oil in a large sauce pan and then toss in the meat balls. Brown on all sides. Add in the ingredients for the sauce, give a stir and cover. Turn the heat to medium/low and simmer for 15-20 minutes.
Serve over pasta and top with a little Parmesan cheese.