Albondigas!!!
After another wonderful day working with the remarkable Adeena Sussman testing recipes, I was sent home with a bag full of goodies... including a bit of the wonderful meatball mixture we'd worked on earlier in the day. I was a little beat, but decided the meatballs needed to be cooked.
So, I shaped the meatballs, sautéed them in a bit of evoo, in a large sauté pan, and set them aside. In the same pan, I sweated some garlic and onions, added a can of peeled tomatoes that I squished between my fingers (watch out for splashes!), some salt and pepper... and added the meatballs. Normally, I would've added the meatballs raw and simmered them for an hour.
But I was beat.
And it was late.
So the quick sauté was just a time saver! When the sauce had thickened a bit, I tasted a meatball... it was done. So I combined the sauce with almost-done pasta, cooked them together for the last two minutes, plated it in heated bowls (really, don't skip this step... I had that drummed into me by the legendary Marcia Kiesel... and she's right), dusted it with some Parmigiano...
And, about twenty minutes after coming in the door...
We sat down to a wonderfully old-fashioned dinner of pasta and meatballs in red sauce... Or gravy if you prefer!
