Organic Summer Meatballs

Roland Petersen, b. 1929
Palm Sunday, 1966
Oil and Synthetic Resin on Canvas, 182.9 x 173 cm
Fine Arts Museum, San Francisco
Bay Area Gestural Abstract Expressionist

Oh the meatball. Just how does one make a meatball that is both gluten free, moist, and flavor filled? Very easily as it turns out. Below is a super simple recipe for my Nonna’s Summer Meatballs that will make you feel like you are dining at one of the outdoor cafes in Rome.

So go out and buy a bottle of the bubbly, set up your outdoor dinning table and make a toast to the dawning of summer.

Photo by Knoxy

Organic Meatballs

1 lb. organic grass fed beef, (85% lean) like Organic Prairie
2 teaspoons kosher salt
3/4 teaspoon organic dry mustard
3/4 teaspoon organic fennel seeds
2 tablespoons grated parmesan cheese (organic if available)
3/4 teaspoon organic garlic powder
1 teaspoon cracked black pepper
2 organic corn cakes, like Real Foods, pulverized
1 organic egg
1/4 cup filtered water

In a very clean glass bowl, combine all the the ingredients and mix thoroughly with your hands until all the liquids have been absorbed. Cover tightly, with cellophane, being sure the cellophane only comes into contact with the bowl, and refrigerate until you finish your sauce.

Nonna’s Spaghetti Sauce

1 medium organic red onion, diced
3 organic carrots, diced
2 organic celery stalks, diced
2 organic garlic cloves, minced
3 organic roma tomatoes, de-seeded and diced
2-24oz. cans organic diced tomatoes with basil, like Muir Glen
5 organic parsley stalks, leaves only, minced
25 organic basil leaves, chopped
2 organic bay leaves
1 teaspoon crushed, organic dried rosemary
2 cups water
3 cups red wine
kosher salt to taste
cracked black pepper to taste
3 tablespoons olive oil

1 lb. gluten free brown rice pasta, like Tinkyada

14 organic baby asparagus spears
1 cup organic peas

In a heavy bottomed, 9 quart dutch oven, heat the olive oil and then add the red onion, carrots, and celery. Sweat the vegetables on medium low heat for 5-10 minutes, stirring occasionally. Add 1/2 teaspoon kosher salt and continue to cook the vegetables until the onions are translucent and the carrots are tender. Add the garlic and cook for 2 minutes more. Then add the fresh roma and the canned tomatoes. Add the herbs, including the bay leaves, and the 2 cups of water. Stir with a wooden spoon. Cook until most of the liquid has been absorbed, about 30 minutes. Pour in the red wine and stir to incorporate. Season to taste. Reduce the heat to low and cook down for 1 hour. Season again to taste.

Pass the sauce through a food mill and then return the sauce to the pan.

Now roll out 14 meatballs into 1-inch rounds. Heat about 2 tablespoons safflower oil in a 7.25 quart dutch oven. Fry the meatballs , 2-3 minutes per side until browned.

When the balls are done, transfer them to the red sauce.

Now boil your pasta in a 10 quart pot with 1 tablespoon of salt. Drain and rinse.

While the pasta is boiling, blanch the asparagus for 3 minutes. Blanch the peas until tender, about 4 minutes. If you are using frozen peas, simply cook them until tender. Transfer the vegetables to an ice bath to stop the cooking process. When the asparagus is cool enough to handle, cut in to thirds on the bias.

Coarsely grate 2 cups of parmesan cheese into a glass bowl.

Now plate the dishes:

Coil a pile of pasta in the center of serving plate. Spoon the sauce over the spaghetti. Sprinkle a few peas and arrange a few asparagus beside the pasta. Fill in the gaps with the meatballs. Garnish with the grated parmesan cheese and a sprig of basil. Place the additional parmesan on the table family style.

Serves 4

Photographer Unknown
Spaghetti Suckers