Veal Meatballs and Spaghetti

I know I have been slightly M.I.A. lately. I got a little bogged down with midterms, and then I was gone a short family vacation. I am back though, and planning a lot of delicious things to make! Anywho, onto my twist on everyone’s favorite comfort food meal, spaghetti and meatballs. Veal is one of my favorite things to eat. It is lean, flavorful, and delicious. Combined with spicy Italian sausage it makes for a great meatball! I made this meal for my sister and Jacob the night before we left for vacation. It is quick, hearty, and delicious.

Veal Meatballs: Makes about 15, 2 oz meatballs, or about 4 servings.

8 oz spicy Italian ground sausage (I used links and took the casing off)
1 lb ground veal
3/4 cup panko bread crumbs
1/4 cup parmesan cheese
1 egg, lightly beaten
1 TBSP salt
1 tsp pepper

Preheat your oven to 400°. Mix all the ingredients together in a bowl, and roll into 2 inch meatballs. The Italian sausage adds fat and moisture to the lean ground veal, essential when making a meatball. Who likes a dried out meatball? Not me! You can make your meatballs whatever size you like, just try to make them even in size. If you make them larger, you should bake them longer in the oven. Place on a baking sheet, lined with parchment, or foil sprayed with pam. (If you don’t have pam, it is ok. The meatballs barely stick to the foil.) Bake at 400°, for 15 minutes, and then add to your favorite tomato sauce to finish cooking for about 10 more minutes!  Serve over your favorite kind of pasta with a big heap of parmesan cheese on top, and some crunchy garlic bread. Below is my favorite way to make a quick and easy, but delicious pasta sauce. It is much more fresh and flavorful than a jar of sauce, but not as painstaking as making tomato sauce completely from scratch.

Quick Tomato Sauce:
1 29 oz can tomato puree
1 14.5 oz can fire roasted tomatoes
1 head of garlic
1 shallot
2 TBSP olive oil
1 TBSP salt
1 tsp blacked pepper

Preheat oven to 400°. Cut the top part off the whole head of garlic. Don’t worry about peeling it, just make sure the tops of most of the cloves are cut off. Wrap it in foil, and toss it in the oven for about 20-30 minutes, or until you can smell the delicious roasted garlic. While the garlic is roasting, dice up your shallot. Next heat the olive oil in a saucepan over medium heat. When hot, saute the shallots until translucent, but not brown. Add the tomato puree, and roasted tomatoes, stir, cover, and bring up to a simmer. Once the garlic cools off some you should be able to squeeze all the cloves out of the skins. Mince them up, and add it to the tomato sauce. Let simmer while your meatballs bake. You can also add some red pepper flakes for heat. I only let the sauce simmer while my meatballs baked, about 15-20 minutes. We were starving, so I was trying to make dinner as fast as possible. You can simmer the sauce longer before adding the meatballs if you want, it will only get more delicious. This made enough sauce for all the meatballs, though I did have to cook the meatballs in 2 batches because my sauce pot was too small. It works well for me, because I don’t like a lot of sauce on my pasta. If you like really saucy spaghetti, I would double the recipe.