A while back, SoupAddict filed away a recipe for chicken meatballs with balsamic glaze – they sounded like fantastic appetizers. But then SoupAddict saw an amazing recipe for tomato sauce … and things began to click. But then there was some knocking and pinging and other disturbing noises coming from her brain pan, which often happens when too much thinking occurs too quickly. But after short break and a few spritzes of cold water, things smoothed out, and soon a vision of the perfect spaghetti dish appeared.
A three-ingredient but completely decadent tomato sauce plus tangy chicken meatballs, served over steaming hot pasta, is just what SoupAddict needs after a long, cold winter’s day. San Marzano tomatoes take center stage and shine in this brilliant concoction that adults and children alike will love.
SoupAddict just about swallowed her gum when she saw the price of a can of San Marzano tomatoes at Kroger. Which is quite the feat since SoupAddict doesn’t chew gum. But, she bought them anyway, because the only other option was a $1.69 can of suspicious “San Marzano-Style” tomatoes canned under the Kroger private label. SoupAddict figured there was a significant reason for the $3.00 difference and went about her b’iness, mentally filing the whole encounter under “Things to Repress.”
SoupAddict can’t believe there are just four ingredients in this sauce. So far, the entire effort has consisted of opening a $4.69 can of tomatoes, making three slices into an onion and removing its skin.
Adding a whole 5 tablespoons of butter drove SoupAddict near to exhaustion, but she persevered.
Having spent 3 1/2 minutes on the sauce, it’s time to start on the meatballs, even though SoupAddict really deserves a nap.
SoupAddict will spare you the details of kneading the liquids into the chicken. It made squishy noises and got under SoupAddict’s fingernails. Gross. Just sayin’.
SoupAddict is a veteran of many thousands of drop cookies, and forms ball-shaped food of all sorts like a semi-pro. Meatballs should be the same size, so they will bake evenly. But don’t worry if they’re not perfect. SoupAddict will not point and laugh. Mostly because she doesn’t know where you live and therefore cannot.
Brush on lots of the balsamic glaze. Lots. As in, loads. And then put ’em in the oven.
Now for the pasta. Roilin’ roilin’ roilin’. Get the water boilin’. Roilin’ roilin’ roilin’, raw … oh, nevermind. SoupAddict has had that song stuck in her head for days now.
It’s been 45 minutes since the exhausting sauce exercise. Let’s see how it’s doing. Are there blurpy bubbles of fat? Yes, indeedy.
Remove the onions from the sauce and discard. [As if] SoupAddict is not sure yet what she’s going to do with these beauties, but filing it under “G” isn’t one of the options.
Chicken meat-sa ball-sa are done. Note to the wise: whether or not you line your baking sheet with foil, do spray the sheet or the foil with spray oil first (parchment paper won’t require spraying—SoupAddict loves da parchment paper). SoupAddict characteristically did not remember so the chicken meatballs left butt bits all over the foil.
The kiddies will love just the pasketti and sauce. Maybe with some cheese.
The Adults should tell the Kiddies that the meat-sa ball-sa are coated with an artichoke-broccoli-wheatgerm glaze, and that “you, Dear Kiddies, can have all the meat-sa ball-sa that you want. Go ahead, help yourselves!” [Horrified looks] [Grabby hands freeze in mid-air] Then the Adults should sigh heavily and dramatically, and fussily load the delicious meat-sa ball-sa on their own deserving plates.
You do enough for the Kiddies – you deserve some meat-sa ball-sa.
Spaghetti and Meatballs
|2||cups||whole, peeled, canned plum tomatoes, chopped, with their juices (about one 28-oz. can)|
|1||medium||yellow onion, peeled and cut in half|
|salt, to taste|
|1/4||cup||milk (I used 2%)|
|1/2||teaspoon||ground black pepper|
|1/2||cup||grated Pecorino Romano or Parmesan cheese|
|1/4||cup||+ 2 tablespoons Italian seasoned bread crumbs (I used regular bread crumbs)|
|1||tablespoon||extra virgin olive oil|
Make the Sauce: Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato. Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and salt as needed.
Discard the onion before tossing the sauce with pasta.
Make the Meatballs: Preheat your oven to 325 degrees F. In a large bowl, whisk together the egg, parsley, tomato paste, garlic, milk, salt, and pepper. Make sure the tomato paste is completely dissolved.
Add the ground chicken, cheese, and breadcrumbs. Use clean hands to mix ingredients together. Form medium size balls and place onto a lined and/or greased baking sheet.
Make the Meatball Glaze: Make the glaze by whisking all of the ingredients together in a small bowl, then brush over meatballs (if you don’t have a brush, just use a spoon). Bake for about 30-35 minutes, or until an instant read thermometer inserted into the center of a meatball registers 160 degrees. If you don’t have a thermometer, you can just test one of the meatballs with a fork.