May-June 2016_nobleed

From Rouses test kitchen

Pork Meatballs & Spaghetti Serves 6 WHAT YOU WILL NEED For the Sauce 1

tablespoon Rouses Extra Virgin olive oil

1

small yellow onion, finely diced

2-3 cloves garlic, minced 1

(28-ounce) can whole peeled, crushed tomatoes

1 bay leaf ¼ teaspoon Rouses salt

¼ teaspoon dried or fresh thyme ¼ teaspoon dried of fresh oregano Fresh thyme, basil, oregano, or other herbs

Cooked pasta, to serve For the Meatballs

1½ cups fine breadcrumbs 1½ cup Rouses whole milk ¾ pound ground pork ¾ pound ground beef (80/20) 3 eggs ¾ cup Parmesan or Pecorino Romano cheese, grated ½ cup fresh parsley, chopped ¼ cup dried oregano 1 small yellow onion, chopped 3 cloves garlic, minced ¼ cup pine nuts ¼ cup Rouses Extra Virgin olive oil Rouses salt and black pepper to taste HOW TO PREP Heat oil in a large saucepan or high-side skillet over medium-high heat. Add the onions and garlic and sauté until soft and translucent, about 5 to 7 minutes. Stir in the garlic. Add the crushed tomatoes and their juices, the bay leaf, salt and seasonings. Bring the sauce to boil then lower heat to maintain a simmer. Let cook until the sauce is slightly reduced and thickened, about 20 minutes While the sauce is cooking, combine breadcrumbs and milk in a small bowl. Set aside. In a large bowl, whisk the eggs until blended. Season with salt and pepper. Whisk in cheese and parsley. Add the pork, beef, oregano, onion, garlic and pine nuts. Pour in the breadcrumb mixture. Use your hands to incorporate. Pinch off a piece of the meat mixture and roll between you hands to form a 1 ½ to 2-inch size ball. Repeat the process until all of the meat is used. Add meatballs to the sauce and return to a simmer. Cook the meatballs over medium- low heat for 30 minutes. Serve with pasta and more grated cheese.

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