Rustic Fall Dinner

The other day I was thinking to myself, self... do you know what you could really go for? Some good ol’ fashioned pasta and meatballs. It was then that I decided to announce it to the rest of the family and they all eagerly agreed. Move over outdoor grill... pasta and meatballs it is! It was scrumptious! Perfect rustic dish to celebrate the end of summer and the coming new season. If some of you out there find yourselves with leftover tomatoes from the garden or farmers’ market, this recipe would be a wonderful way to use them up. Just switch out the whole canned tomatoes for fresh. 

Pasta and Mini-Meatballs

1 pound of the best quality ground beef you can find (I like Whole Foods 90/10 sirloin -- you could also use ground chicken or turkey)

1/2 cup freshly grated pecorino romano 

1/2 cup freshly made bread crumbs (try not to use the boxed ones -- just throw enough slices of bread into the food processor to equal 1/2 cup and voilà! -- fresh bread crumbs.)

1 beaten egg

1/4 cup fresh chopped Italian parsley

2 tbsp extra light olive oil

28 oz can of Muir Glen Organic Whole Peeled Tomatoes (or your favorite)

3 tbsp tomato paste
1/2 tsp dried Italian seasoning (I like Earth's Pride Organics I found at BJ's)

1/2 cup baby spinach chiffonade (stack a bunch of baby spinach leaves, roll like a cigar and slice into thin ribbons)

4 garlic cloves (whole)

Kosher salt & freshly ground pepper

Using the best tools on earth—your hands!—mix the ground meat of your choice, egg, cheese, bread crumbs, parsley, salt and pepper until blended, but try not to overwork the mixture or the meatballs will become tough. Shape into mini-sized meatball shapes. 

Add oil to an electric skillet (I use this one) preheated to 400 degrees. Fry, turning frequently until golden brown. 

In a blender or Ninja pour in tomatoes and whiz until semi-pureed (you want some texture). Add to pan of browned meatballs.

Throw in whole garlic cloves to flavor the sauce. Add tomato paste. Crush the dried herbs and sprinkle over mixture. Simmer until slightly reduced (approx. 30 minutes). At the last minute, toss in baby spinach (I add spinach for extra iron --- or you can choose fresh basil) and allow it to wilt before serving.

On a hot plate (I currently use this one), bring water to a rolling boil. Add pasta and cook for recommended package times. I like al-dente or to the tooth doneness. Drain and serve with the meatballs and sauce.  If you like, grate up some extra cheese for the top and drizzle on some extra virgin olive oil. Oh, don’t forget to remove the garlic cloves.

Some folks enjoy serving the meatball mixture poured over a warmed platter of piping hot pasta. My family prefers to keep the meatball/sauce mixture separate so they can portion off their own serving. You choose. Either way is fine. This meal pairs well with some crusty Italian bread. Perhaps add a nice crisp salad onto the table as well. Enjoy this meal as a sort of transition from summer to harvest time together with friends or family. If you are cooking for one and have a ton of leftovers, the meatballs freeze beautifully for up to 6 months. Simply take out of the freezer and thaw in fridge a night or two before serving. Enjoy!