Thursday, June 30, 2011

The first time we had guests over for dinner was a few weeks after we had gotten married and moved into our apartment. Some friends of the hubs from work had helped us so we invited them over to thank them.

I, of course, being Mrs. Newly Married Wifey wanted to impress and also thought making them a home cooked meal was better than taking them out to dinner. So I came up with a menu: toasted ravioli for an appetizer, 3 cheese bread and caesar salad for sides, spaghetti and meatballs for the main course, and angel food cake with whipped cream and fruit for dessert. The ravioli, bread, and spaghetti and meatballs all came from Joelen's Blog.

I obviously overestimated my cooking/timing skills and didn't realize that I had planned two big things that required a lot of work and frying as well as making my own spaghetti sauce and fancying up the bread. I should have just stuck with spaghetti and meatballs, bought some bread and served it with plain butter, and done a pre-maid appetizer. Hindsight would be so much more useful if it was foresight.

Anyways, the meal came together and everyone enjoyed it. The hubs learned a little more about me and how stressed I could (and often do) get and still loved me for it. But I put off making this meal, even though it was delicious, for more than a year! We had this the other night and it was just as delicious and much less stressful since I didn't attempt to overdo it!

Spaghetti and Meatballs

2 slices white sandwich bread, torn into pieces
1/2 cup whole milk
1 egg yolk
1 tbsp parmesan cheese, grated
2 tbsp chopped fresh parsley
2 medium garlic cloves, minced
3/4 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried oregano
1 lb 'meatloaf mix' or 1/2 lb each ground beef and ground pork
1-1.5 cups canola oil for frying
1 lb spaghetti, cooked
Your favorite sauce or the one in Joelen's Blog

Place the milk and torn bread in a bowl and mash them together with a fork until smooth. Add all the remaining ingredients, except the meat, pasta, and sauce, and mash together to combine. Add the ground meats and kneed the mixture by hand until well combined.

Form the meatballs, using your hands, into 2-inch diameter circles. Place your meatballs in a single layer on a baking sheet and cover with plastic wrap. Chill them in the refrigerator for at least 30 minutes and you can even make them up to a day in advance.

Heat the oil in a skillet or saute pan over medium high heat. Once hot, add the meatballs to the pan in a single layer to fry. Turn them to brown on all sides until fully cooked. Place the browned meatballs onto a paper lined plate to soak up any oil and set aside.

Serve over pasta with sauce and enjoy!

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