YOU SHOULD MAKE THIS // ISSUE 03

I've never sat this much in my life. It's exhausting. So exhausting that when I'm done sitting for the day, I crave things like spaghetti & meatballs. So this week, you get a recipe for one of my favorites. It's written for turkey, but any lean ground meat works. This makes roughly 25 balls and a healthy portion of the best (and easiest) homemade tomato sauce, à la Marcella Hazan circa 1980. I selfishly wrote this for 6(ish) servings, mostly because I love to cook for large groups but also because I love to have extras when I finish cooking (for lunches and to freeze). You can bag the homemade sauce and just make the meatballs to serve with whatever store bought stuff you love. Complete the meal by cooking a veggie (like broccoli!) directly in the salted water with your pasta (trust me, this is a thing). Get after it!

SPAGHETTI & TURKEY MEATBALLS 
WITH HOMEMADE TOMATO SAUCE
Makes 6(ish) servings because you'll want leftovers

PARTS: SAUCE
— Two 28-ounce cans of whole peeled tomatoes, preferably San Marzano
— 10 tbsp butter
— 2 yellow onions, peeled and cut in half

PARTS: MEATBALLS
— 2 cloves garlic, grated or minced
— .25 cup onion, grated or minced
— .5 cup grated Parmesan
— .75 cup panko or breadcrumbs
— .25 cup fresh herbs/greens, minced (chives, parsley, basil, spinach, rosemary etc.)
— 1 large egg 
— 2 lbs ground turkey
— Optional: small handful of pine nuts, dried oregano, red pepper flakes

PARTS: PASTA
— 1 lb spaghetti, or any strand pasta you love (like Banza!)
 

CLUES: SAUCE
1. Combine the tomatoes, their juices, the butter and the onion halves in a large pot. Add a pinch or two of salt.
2. Place over medium heat and bring to a simmer. Cook, uncovered, for 40-45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Begin making the meatballs while the sauce cooks.
3. Once ready, discard the onions. Taste and add salt as needed.

CLUES: MEATBALLS
1. In a large bowl, combine garlic, onion, Parmesan, breadcrumbs, herbs/greens, 2 tsp kosher salt and pepper as desired and mix. Add the turkey and egg and using your hands, mix until combined. 
2. Form the mixture into 25 balls, about 1-1.5” thick. 
3. Heat 2 tbsp olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add the meatballs in a single layer and cook until brown on all sides, 5-8 minutes. Transfer cooked meatballs to a plate. Add more oil and work in batches as needed to sear them all. 
4. Off heat, transfer the tomato sauce (homemade or store-bought) to the pan used for searing the meatballs. Bring the sauce to a simmer, scraping up the browned bits from the bottom of the pan. Once simmering, nestle the meatballs (and their juices!) into the sauce. Reduce heat to medium-low, partially cover and simmer until meatballs are cooked through and sauce has thickened slightly, 15-20 minutes. 
5. While the meatballs simmer, cook your pasta according to package instructions. 
6. Plate large nests of pasta into shallow bowls. Top with meatballs, spooning tomato sauce over top. Garnish with any extra Parmesan and herbs. 

OTHER GREAT THINGS

If Greek nachos or soft pretzels are speaking to you, recipes are linked below. 

For previous issues or to sign people up for these newsletters against their will, go here. 

If you're like me and want Frank serenading you while the pasta cooks, this is your playlist. 

For some of the best Julia Child content the world has to offer, watch her make bread. 

Until next week, gang.