pasta with bacon garlic marinara and homemade meatballs

Tomato season is coming to an end, a time which, for me, is bittersweet. I am at the same time sad that I'll have to wait another ten months for full-flavored, raw tomatoes to grace my plate, and pleased that this sign brings Autumn (and the cooler weather that comes with her) just a little bit closer. To remedy these mixed feelings, I've been making and canning lots and lots of sauce. The ritual of washing dozens and dozens (and dozens x10) of tomatoes, passing them through the Sauce Master (best. tool. ever. thanks Joe!), and cooking the resulting puree down to half its original volume with onions, garlic, peppers, and herbs has been a weekly routine since mid-July. It brings me great pleasure to know that soon, when the air is brisk and the leaves have fallen, we'll be able to tap into a bit of Summer with one of the 30+ pints of marinara we've got stored away.

And, what better accompaniment to homemade tomato marinara than homemade meatballs? It had been awhile since the last time we made meatballs at home, but I'm thinking (and know that Brian agrees) that they should make a more regular appearance on our menu.  They are so easy, and for us the epitome of comfort food when paired with fresh pasta and rich sauce. It may seem odd to have made a dish so warm and hearty during the heat of mid-August, but to me seemed an appropriate invitation for Autumn to hurry herself along.

Even if you're not set up to can tomato sauce, I still recommend doubling or tripling the sauce recipe and freezing the leftovers. And, while you're at it, go ahead and double the meatball recipe, too. They freeze well, and will be so delicious with the extra sauce come October...

Pasta with Bacon Garlic Marinara and Homemade Meatballs

sauce by Bella Eats, meatball recipe from Bon Appetit, October 2010

serves 4

Marinara Ingredients

• 2 strips thick-cut bacon, chopped
• 1 cup chopped onion
• 3 garlic cloves, roughly chopped
• 1/4 tsp red pepper flakes
• 6 large heirloom tomatoes (about 3 pounds), blanched, peeled, and cored (keep the seeds) 
• salt + pepper

Meatball Ingredients

• 1 cup fresh breadcrumbs made from crustless French or country-style bread
• 1/3 cup whole milk
• 8 ounces ground beef (15% fat)
• 8 ounces ground pork
• 1 cup finely ground (not grated) Parmesan cheese
• 1/3 cup finely chopped Italian parsley
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• 2 large garlic cloves, pressed

To serve

• 1 pound of fresh pasta (we love linguini)
• parmesan cheese

Method

1. First, get the sauce going (it will take about 2 hours). Saute the bacon in a large, heavy-bottomed pan over high heat until starting to brown.  Add the onion, garlic, and red pepper and saute for an additional 2 minutes, stirring pretty constantly. Add the tomatoes, crushing them with your hands as you put them into the pot, and scrape the brown bits off of the bottom of the pan.  Bring the mixture to a boil, and reduce heat to a simmer.  Let simmer for 1.5-2 hours, stirring occasionally.
2. Immediately start the meatballs once sauce is simmering. Combine the breadcrumbs and milk in a small bowl, stirring until breadcrumbs are evenly moistened. Let stand for 10 minutes. 
3. Place beef and pork in a large bowl and break into small clumps. Add the parmesan, parsley, salt, and pepper. 
4. Whisk together the eggs and the garlic cloves in another small bowl. Pour over meat mixture. 
5. Using your hands, squeeze the excess milk from the breadcrumbs, reserving the milk. Add the breadcrumbs to the meat mixture. Using your hands, quickly and gently mix all ingredients together until everything is evenly distributed, taking care to not overmix. Chill at least 15 minutes and up to one hour.
6. Moisten your hands with the excess milk, then roll the meat into golfball-size balls. You should have about 16 meatballs.
7. Using an immersion blender or regular blender, puree the sauce to the desired consistency. Return to a wide, shallow saucepan and bring back to a simmer. Add the meatballs in a single layer, and continue to simmer for about 20 minutes, until meatballs are cooked through. You'll want to turn them about halfway through, but be careful not to break them apart before they are ready to move.
8. Cook pasta and drain. Remove meatballs from sauce. Add pasta to sauce pan and toss to coat. Serve with meatballs and shredded parmesan cheese.

mexican meatball soup

We're so close, friends. Spring is just around the corner and making her presence known with sunny days and >50-degree temperatures. There are tiny yellow crocuses blooming in my backyard, and when I spotted them last Thursday I giddily ran inside to grab my camera. I've spent several mornings over the last week outside walking up a mountain and back...in short sleeves. I am even contemplating slipping sandals on today for my afternoon errands. Sandals! This incredible weather has me wanting to spend every moment outside, basking in the warmth and sights and smells of a budding new season. It has me thinking of gardening, the smell of the earth and the feel of dirt under my fingernails. We've ordered the seeds for our tiny plot (and a much bigger one...a project I am excited to share with you once it gets rolling!) and Brian and I have a big date next weekend weeding and mulching and amending. 

One of the first harvests we'll have this spring will be cilantro. It really is the perfect opening crop because it compliments spicy fare so well. I tend to favor food with a little kick this time of year...I'm thinking it has something to do with the drastic temperature swings we see around here, with warm days sliding into very cool nights. A zippy soup that warms from within is quite welcome after the heavy, thick, potato-based stews we consumed to warm us all Winter. This recipe is a favorite, with spicy tomato broth and bite-size, cilantro-laced meatballs. It usually only takes a slight rise in temperature for Brian to request it on the menu, and it stays there until Spring slips into Summer.

PS: I am ignoring the fact that they are calling for sleet and snow tonight, choosing instead to concentrate on the lovely 60-degree hike I went on this morning in the sunshine. If I ignore it...it won't happen. Right?

This soup is quite quick and easy to throw together on a weeknight after work. The most time-consuming task is forming the meatballs, but even that doesn't take terribly long. To speed up the process make them the night before and cover tightly with plastic wrap. The soup itself keeps for a couple of days, but is best the day it is made. Over time the meatballs and rice tend to break down a bit.

Mexican Meatball Soup with Rice and Cilantro

from bon appetit december 2000, via the kitchen sink recipes

serves 6

Ingredients

• 2 tablespoons olive oil
• 2 3/4 cups chopped onions
• 4 garlic cloves, minced
• 2 small bay leaves
• 5 14 1/2-ounce cans beef broth
• 1 28-ounce can diced tomatoes in juice
• 1/2 cup chunky tomato salsa (medium-hot)
• 1/2 cup chopped fresh cilantro

• 1 pound lean ground beef
• 1/4 pound bulk pork sausage
• 6 tablespoons yellow cornmeal
• 1/4 cup whole milk
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin

• 1/2 cup long-grain white rice

 Method

1. Heat oil in heavy large pot over medium-high heat. Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; sauté 5 minutes. Add broth, tomatoes with juices, salsa and 1/4 cup cilantro; bring to boil. Cover and simmer 15 minutes.
2. Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, then remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in medium bowl. Mix well. Shape meat mixture by generous tablespoonfuls into 1- to 1 1/4-inch balls. 
3. Add rice and meatballs to soup and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20 minutes. 
4. Season to taste with salt and pepper. Ladle soup into bowls and serve.