Trattoria 3rdfloor

Last week Doug made pasta with his new table top pasta machine. He cranked out ricotta filled raviolis and dried spaghetti.

He made these so we could have the freshest, most impressive pasta ever.

When trying new Italian restaurants I always get spaghetti and meatballs. I love meatballs. I dream of them. Perfect meatballs have fresh, moist meat, and are packed with flavor. I’ve tried making my own from ground turkey, ground beef and they’ve been tasty, but not the best.

Tonight was the debut of homemade spaghetti and meatballs. When I say homemade I mean, sauce, meatballs and pasta– all homemade. If I had a farm to milk a goat and get some cow meat, then that would be even better. But alas, I’m stuck on the third floor.

I really hate to brag. Truly I do. But these were the best. Fresh meat. Fresh flavors. Cooked gently in sauce. They could rival any restaurants.

You know you want to come over and try some.

Served with a piece of that braided peasant bread Doug made from Bernard Clayton’s cookbook and some roasted cauliflower and you got yourself a meal.

Amy’s Newly Famous Meatballs
Feeds 4 hungry people or 6 regular people

1 lb. 85% lean, freshly ground meat
1/4 cup whole wheat breadcrumbs
2 tablespoons milk
1 egg
1/4 cup freshly grated parmesan cheese
1/2 tsp. salt
1/4 tsp freshly ground black pepper
1 tablespoon olive oil
1 jar of your favorite pasta sauce

Stir together breadcrumbs, milk, egg and cheese until a paste forms. Add ground meat. Gently mix with fingertips until combined (do not squeeze the meat– it’ll become compact and dense, not good stuff). Form into 12 1-1/2 inch balls. Chill for 20-30 minutes. Add olive oil to pan and turn to medium high heat. Add meat and brown on all sides (about 10 minutes). Place balls on a paper towel to drain. Drain fat from pan. Return pan to heat, add sauce to pan then meatballs. Let simmer for 20 minutes.

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