This month, we made a New York Times recipe for Spaghetti and Drop Meatballs with Tomato Sauce (http://cooking.nytimes.com/recipes/1016833-spaghetti-and-drop-meatballs-with-tomato-sauce). The whole recipe is supposed to take 30 minutes to complete, however ours took longer because we doubled it to have enough for everyone (and for the leftovers the spouses at home love). Of course we also had to make some nice crusty garlic bread too...
Mangia!
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| garlic bread buttered and ready to bake |
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| family style spread |
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| mixing up the meatballs with parmesan, egg, breadcrumbs and parsley |
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| see you in 20 minutes, you handsome loaf |
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| I can't believe how consistent the class made our meatballs. Perfect little golf ball size! |
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| ready to cook |
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| searing the meatballs in the stockpot, before we added onion and garlic |
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| finished product, minus parsley |
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| bread is essential for sauce moppage |
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| boiling tomato sauce: the meatballs finish cooking while the sauce thickens |
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| bingo bango |
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| sizzling away |
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