Veal Meatballs and Nutmeg Squash Pasta

January 11, 2010 § 1 Comment

Aaaand I’m back in the game. Success! Dinner tonight was, if I do say so myself, effing delicious. And 100% local!

I’ve stared at the cover at this month’s Bon Appetit all week, and the craving for meatballs finally took over. (Not that I’m giving in to this magazine scandal. It still angers me that Condé Nast seems to think Bon Appetit is a suitable replacement for Gourmet- uh, no. Nothing is. So don’t even try. )

This is actually based mostly on a turkey meatball recipe from Giada DeLaurentiis’ Everyday Italian, and not Bon Appetit.  But as I am incapable of following recipes exactly, I’ve taken quite a few liberties and made it mostly my own.

Veal Meatballs with Tomato Sauce and Fresh Pasta

Preheat oven to 400.

Mix in bowl:

1/3 cup homemade bread crumbs

2 large eggs, lightly beaten

2 tbsp Whole milk

1/4 cup grated hard cheese

3/4 tsp Salt

1/4 tsp red pepper

1 tbsp dried or 1/8 cup fresh herbs (thyme, parsley, rosemary, etc)

Add and gently fold in with your hands 1 lb ground pasture and milk fed “rosy” veal. Do not overmix.

Roll into 1 inch balls and place on oiled baking sheet (do not crowd). Will make about 20 balls. Bake the meatballs for 15-20 minutes.

While meatballs are baking, boil pasta in salted water.  I used fresh Nutmeg Squash whole wheat pasta from Smith Meadows. It is DIVINE.  If you can find fresh pasta, definitely use that.  If not, a dried pappardelle would work nicely.

Once the meatballs are done, warm them in some tomato sauce on the stove(I used Quaker Valley Orchards), then pour over pasta, top with more cheese, and enjoy!

I positively stuffed myself with 5 meatballs, but 3-4 is probably a good serving size for most meals.  But it’s Sunday dinner! And now I will put myself into my warm bed, full and happy. 🙂


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