Spaghettini with Veal and Porcini Meatballs

Name: Spaghettini with Veal and Porcini Meatballs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 slices firm-textured bread, crusts removed; 237 milliliters chicken stock or canned low-sodium broth; 28 grams 2/3 cup dried porcini mushrooms (about; 1 large egg, lightly beaten; 2 Tbsps finely chopped flat-leaf parsley; 118 milliliters About all-purpose flour, for dusting; 2 mediums garlic cloves, minced; 680 grams lean ground veal; 79 milliliters extra-virgin olive oil; 177 milliliters pure olive oil, for frying; 1 medium onion, finely chopped; 2 teaspoons finely chopped rosemary; 8 servings Salt and freshly ground pepper; 1 large shallot, minced; 59 milliliters skim milk; 680 grams spaghettini; 1 pinch Pinch of sugar; 2 teaspoons finely chopped thyme; 59 milliliters tomato paste; 2 kilograms peeled Italian tomatoes--juices reserved, tomatoes seeded and chopped; 355 milliliters hot water

Spaghettini with Veal and Porcini Meatballs might be a good recipe to expand your main course recipe box. This recipe serves 8. This recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 677 calories, 34g of protein, and 20g of fat. If you have olive oil, chicken stock, shallot, and a few other ingredients on hand, you can make it. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert.

Instructions

In a small bowl, soak the porcini in the hot water until softened, about 20 minutes.

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Water

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Bowl

Drain the mushrooms, reserving the soaking liquid; squeeze the excess liquid from the mushrooms and finely chop them. Slowly pour the soaking liquid into a large cup, stopping when you reach the grit at the bottom.

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Mushrooms

Heat 1 teaspoon of the extra-virgin olive oil in a small skillet.

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Extra Virgin Olive Oil

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Frying Pan

Add the shallot and cook over moderate heat until softened, about 3 minutes.

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Shallot

Add the finely chopped porcini and cook for 2 minutes.

Add 3/4 teaspoon of the rosemary and 2 teaspoons of the reserved porcini liquid and cook until the liquid has evaporated.

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Rosemary

Transfer to a plate to cool.

In a large bowl, combine the milk with 1/4 cup of the reserved porcini liquid.

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Milk

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Bowl

Add the bread and let stand until the liquid is absorbed.

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Bread

Add the veal, egg, parsley, 1 1/4 teaspoons of salt, a scant 1/2 teaspoon of pepper and the mushroom mixture and knead gently until evenly combined.

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Mushrooms

Parsley

Pepper

Salt

Veal

Egg

With lightly moistened hands, roll the veal mixture into thirty-two 1 1/2-inch meatballs. Set them on a wax paper-lined tray and chill until firm, about 15 minutes.

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Meatballs

Roll

Veal

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Wax Paper

Heat the pure olive oil in a large cast-iron skillet until shimmering. Dust the meatballs lightly with the flour, shaking off the excess.

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Olive Oil

Meatballs

All Purpose Flour

Equipment you will use

Frying Pan

Add half of the meatballs to the skillet and cook over moderate heat until golden all over, about 8 minutes.

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Meatballs

Equipment you will use

Frying Pan

Transfer the meatballs to a rack set in a baking dish and cook the remaining meatballs; discard the oil.

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Meatballs

Cooking Oil

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Baking Pan

Combine the remaining 1/4 cup plus 1 tablespoon of extra-virgin olive oil and the onion in a large enameled cast-iron casserole. Cook over moderate heat until the onion is softened and just beginning to brown, about 6 minutes.

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Extra Virgin Olive Oil

Onion

Add the garlic, thyme and the remaining 1 teaspoon of rosemary and cook for 30 seconds.

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Rosemary

Garlic

Thyme

Add the tomato paste and cook, stirring, for 2 minutes.

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Tomato Paste

Add the chicken stock and the remaining porcini liquid and bring to a boil over high heat.

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Chicken Stock

Add the tomatoes and their juices, season with salt, pepper and the sugar and bring to a boil. Reduce the heat to moderately low and cook, stirring occasionally, until thickened, about 1 hour.

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Tomato

Pepper

Sugar

Salt

Add the meatballs to the sauce and simmer just until heated through, about 15 minutes. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente.

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Meatballs

Pasta

Sauce

Water

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Pot

Drain the pasta well, transfer to a large serving bowl and toss with a little of the tomato sauce. Spoon the meatballs on top of the pasta, pour the remaining sauce over and serve.

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Tomato Sauce

Meatballs

Pasta

Sauce

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Bowl

ONE SERVING Calories 656 kcal, Total Fat 7 gm, Saturated Fat 7 gm

Make Ahead: The recipe can be prepared through Step 6 up to 3 days ahead; refrigerate the sauce and meatballs separately. Warm the meatballs in the sauce before serving.

Ingredients you will need

Meatballs

Sauce

Wine Recommendation: A California Merlot, such as the 1996 St. Supry or the 1996 Geyser Peak, has just the right earthy richness to underscore the flavor of porcini as well as enough bite to tolerate the acidic tomato sauce.

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Tomato Sauce

Wine