This week marks the return of good programming on TV, after watching nothing all summer. There may be a sudden decrease in the length of posts here, perhaps, although this would be entirely unrelated to the TV schedule, of course. Tonight we made Veal Polpette with Thin Spaghetti and Light Tomato and Basil Sauce, which actually was a 30 minute meal. It was easy to make and very good to eat, a success story indeed. The meatballs were made with egg, garlic, nutmeg, salt and pepper, breadcrumbs, and Parmigiano cheese mixed with the ground meat. Inside each mini meatball (polpette) was placed a raisin and a pine nut. Supposedly the raisin keeps the meat moist, and the pine nut provides a buttery, crunchy surprise. It felt a little like making Christmas treats, but the meatballs were admittedly very moist. We omitted the olive oil which was supposed to be added to the mixture, and they each came out of the oven sitting in a little pool of their own fat.
Meanwhile, we cooked the pasta and made the tomato sauce. The sauce consisted of onions and garlic sautéed in olive oil, some white wine which evaporated a little, then the tomato sauce and diced tomatoes added to the pan. Basil was added just before serving. I did add a little drop of honey to sweeten an otherwise incredibly acidic sauce. The cooked pasta was tossed in half the tomato sauce, and served in bowls with the meatballs on the top. The remainder of the sauce topped the meatballs and more cheese was sprinkled on top.
The meatballs were tasty and succulent, although the raisin and pine nut seemed a little superfluous. More pine nuts would have been good, but one per meatball was pretty much lost somewhere along the way. It was nice to eat pasta again and we both enjoyed dinner. Of all the meatball recipes that we have made, this is definitely one of the ones I’d be most likely to make again. Tomorrow we have more balls; Big Beef Balls with Bucatini.