Spaghetti & Meatballs All'amatriciana |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 slice(s) applewood bacon, cut into thin strips |
6 slice(s) applewood bacon, diced |
1/2 teaspoon(s) black pepper, freshly ground |
1&1/2 teaspoon(s) crushed red pepper |
2 teaspoon(s) crushed red pepper |
56 ounce(s) diced tomatoes, in juice |
2 can(s) dry white wine |
1 tablespoon(s) evoo |
1 tablespoon(s) fresh marjoram, minced |
2 clove(s) garlic (large) |
2 garlic cloves (large) |
2 pound(s) ground beef (15% fat) |
1/2 teaspoon(s) kosher salt |
2 large eggs |
1 tablespoon(s) marjoram (fresh) |
3 can(s) onion, chopped |
1/2 cup(s) onion, coarsely grated |
2/3 cup(s) panko |
1/2 cup(s) parmesan cheese, freshly grated |
2/3 cup(s) roasted red peppers, chopped |
Directions:
1. Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in beef and all remaining ingredients. Let stand 15 minutes.
2. Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD Can be made 1 day ahead. Cover with plastic wrap; chill.
3. SAUCE:
4. Puree tomatoes with juice and garlic in batches in blender until smooth.
5. Cook bacon in large pot over medium heat until crisp; transfer bacon to plate.
6. Add 1 tablespoon oil to drippings in pot and heat over medium heat. Add half of meatballs. Cook until brown on all sides, turning carefully with small metal spatula, about 9 minutes. Transfer meatballs to baking sheet. Add more oil to pot if needed and repeat with remaining meatballs.
7. Increase heat to medium-high. Add onions and crushed red pepper to pot. Saut until golden, about 6 minutes. Add wine; boil until reduced by half, stirring up browned bits, about 8 minutes. Add tomato puree and marjoram. Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. Season with salt and pepper.
8. Mix bacon into sauce. Add meatballs; bring to simmer. Reduce heat to low; cover and simmer until meatballs are heated through and tender, 10 to 15 minutes. Season sauce with salt and pepper.
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