Michael Smith's Spaghetti and Meatballs

Michael Smith's Spaghetti and

Meatballs

Courtesy of : Michael Smith

 A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients

 1/2 cup bread crumbs

1/2 cup milk

1 pound ground beef

1 onion, peeled then grated on a cheese or potato grater

2 garlic cloves, finely minced

1 egg yolk

1 small bunch of parsley, chopped

1/2 cup grated parmesan (optional)

Salt and pepper to taste

A pinch of nutmeg

Olive oil

2 cups or so of tomato sauce

1 pound package of spaghetti

Directions

 Toss the breadcrumbs into a small bowl and pour the milk over them. Stir to combine then set aside the mixture until the crumbs have absorbed all the milk.

Place the ground beef into a large bowl and add the grated onion, minced garlic and egg yolk. If you like add the optional Parmesan. Add the breadcrumb mixture, nutmeg and parsley. Season with salt, pepper and nutmeg and mix well. Form into 8 large meatballs.

Pre-heat a large, heavy skillet over medium-high heat. When it's hot add a splash of olive oil, enough to cover the bottom. Add the meatballs.

 Patiently sear them until they are well browned on all sides. Drain off any excess fat. Add the tomato sauce of your choice and simmer until the meatballs have cooked through about 15 to 20 minutes. Cook the spaghetti in  lots of boiling salted water, drain without rinsing and serve with the meatballs.

Note: Yields 2 cups.