Pasketti ’n Meatballs

It’s one of those winter days here, where the sun was shining like it didn’t really mean it- it was bright outside in between bursts of rain, but never really warmed up at all, and was generally damp and blecchy, so I decided to make spaghetti and meatballs for dinner tonight.


G&T came over to join us for dinner, so I put them to work in the kitchen prepping veggies for the sauce. I started with a can of tomato sauce heating on the stove with some italian seasoning and a couple healthy chugs of last night’s red wine mixed in. In a frying pan, I sautéed mushrooms, zucchini, yellow squash, garlic and red onions in some olive oil, with salt and ground black pepper. When they had cooked down sufficiently, I mixed them into the sauce with some julienned red bell peppers and let the whole mixture simmer for about 90 minutes.

I then turned my attention to making meatballs, with ground beef and pork, about 2:1, with diced red onions, garlic, salt and ground black pepper, and some of our homemade bread crumbs. Rolled out into about 1.5″ meatballs, I made about 32 of them on a cookie sheet and put them in the oven at 375°F for about 25 mins.

The spaghetti was TJ’s whole-grain flax pasta, which has a nice rich, nutty flavor, and is no more difficult to manage than any other kind, and apparently is a whole lot healthier to eat, too. I served it with the meatballs over the top, and the sauce over that, and some shredded mozzarella cheese over all of that.

J & T made the caesar salads, cutting up the romaine lettuce and green onions, and tossing them together with the caesar dressing, as well as adding croutons and Parmesan cheese. Dessert was a special treat from G & T, cupcakes from Teacake Bake Shop. Mine was a Madagascar vanilla…. MMMMmmmmmm! We also enjoyed a pot of lovely yuzu tea, a gift from Gomichild which arrived earlier this week. It’s really most refreshing and tasty, a green tea made with a japanese citrus fruit that resembles a cross between a mandarin orange and a grapefruit.

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