Kathy Jollimore | Cooking Class
Swap out your usual spaghetti and meatballs for this Abruzzi-inspired version with spicy marinara sauce and tender lamb meatballs. Cooking the meatballs directly in the sauce saves time, keeps the meatballs very tender, and infuses the sauce with a rich lamb flavour.
Spaghetti and Meatballs
Prep Time: Less than 30 minutes
Total Time: Less than 1 hour
- 1/2 cup Parmesan cheese,
- finely grated
- 1/4 cup milk
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tsp salt
- 1/2 tsp dried oregano
- 1/2 tsp cumin
- 1/2 tsp pepper
- 1 lb ground lamb
- 1/2 cup breadcrumbs
- Marinara sauce (see Here’s How)
- 8 oz spaghetti
Directions: Whisk together the cheese, milk, egg, garlic, salt, herbs and spices. Add the lamb and breadcrumbs. Mix together with your hands just until combined. Roll into 16 large balls. Drop into simmering marinara sauce. Cover and cook undisturbed for 10 minutes so the meatballs do not break. Uncover and continue to simmer until the meatballs are cooked through, about 30 minutes. Meanwhile, cook pasta according to package directions. To serve, top spaghetti with meatballs and sauce. Garnish with freshly grated Parmesan.
Here’s How: Easy Marinara
- Heat oil in a medium saucepan. Add garlic and chili flakes. Cook in 1 minute.
- Before the garlic browns, add the tomatoes, sugar, salt, and pepper.
- Simmer uncovered at least 15 minutes. Season to taste with additional salt and pepper.
Occasions recommends: Luccarelli Negroamaro, Italy, $15.99
Next week: Kathy basks in the warmth of the Southern Italian sun and creates a robust meal that’s perfect for mid-week entertaining.