Wednesday, June 23, 2010

Rachael Ray's Pesto Spaghetti Meatballs

Made this for the first time last night as a celebration dinner for my friend who recently had a biopsy on a lump in her neck and it came back benign!

This was so good. The kids loved it as much as the adults. Served it with a big salad and garlic bread. I am looking forward to having the leftovers tonight!

Ingredients
1/2 pound spaghetti, broken into pieces
Salt
1/4 cup pine nuts, lightly toasted
1 large bunch parsley, leaves only (I used cilantro AND parsley for added flavor)
1 bunch basil, leaves only
2/3 to 3/4 cup grated Parmigiano-Reggiano, a couple of handfuls
2 cloves garlic, grated or finely chopped
Freshly ground black pepper
Extra-virgin olive oil, about 1/3 cup plus some for liberal drizzling
2 pounds ground sirloin
1 large egg
A couple handfuls bread crumbs
1 small onion, finely chopped
1 small carrot, finely chopped or grated
1 cup beef stock
1 (28-ounce) can tomatoes (recommended: San Marzano)

Directions

Heat oven to 425 degrees F.

Bring a medium sauce pot of water to a boil over high heat, salt water and cook pasta to al dente 7 minutes or so, drain and quick-cool on a baking sheet.

While pasta cooks, toast pine nuts. Make a thick herb pesto by placing the herbs, cheese, garlic and nuts in food processor with salt and pepper. Turn processor on and stream in about 1/3 cup olive oil - make the pesto very thick.

Place meat in a bowl. Season the meat with salt and pepper. Add cooked pasta, egg, bread crumbs and half the pesto to the meat. Mix to combine and form into 16 balls, and place on a parchment paper lined baking sheet. Let the spaghetti pop out of meatballs like porcupine quills. Coat balls with a little olive oil and roast 12 to 15 minutes until firm and golden in color. Remove from the oven and place on a serving platter.

While meat roasts heat a healthy drizzle olive oil in a sauce pot over medium-high heat. Add onions and carrots, season with salt and pepper, and saute for 5 minutes. Stir in the stock, add tomatoes and crush with the back of a wooden spoon. Cook for 5 minutes more, then stir in remaining pesto and transfer to a serving bowl or 4 individual ramekins for dipping.

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