While on vacation in Las Vegas we found ourselves overwhelmed with all the different choices of food. Overwhelmed in a good way… We spent quite some time going through online restaurant menus trying to decide where to eat every day.
But one night it seemed like we no longer could decide or look at more menus with fancy words and unique ingredients because we just wanted to eat something familiar and comforting.
The Red White and Blue Cafe at the Mandalay Bay was the best option. Their open faced Turkey Sandwich with Mashed Potatoes or the delicious Cheese Burger with Onion Rings were just the right choices. But, the star was their simple but delicious Spaghetti and Meatballs. That was indeed an uncomplicated early dinner or late lunch for all of us…
That’s how food should be… comforting and uncomplicated. We got home on Friday and by Saturday all we had in mind was to make spaghetti and meatballs and although we could not replicate the taste of RWB Cafe’s recipe at least we could still eat this delicious dish and pretend we were still there.
Enjoy!
Adapted from Bon Appétit, October 2010
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
- 1/3 cup finely chopped Italian parsley
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs
- 4 large garlic cloves, pressed
- 1 pound cooked spaghetti
- Organic pasta sauce
For meatballs: Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes.
Place beef and pork in large bowl and break up into small chunks. Add parsley, salt, and pepper.
Whisk eggs to blend in small bowl; whisk in garlic. Add to meat mixture.
Using hands, squeeze milk from breadcrumbs, reserving milk. Add breadcrumbs to meat mixture. Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not over-mix). Chill mixture at least 15 minutes and up to 1 hour.
Moisten hands with some of reserved milk from breadcrumbs, then roll meat mixture between palms into golf-ball-size balls, occasionally moistening hands with milk as needed and arranging meatballs on a baking sheet.
Bake at 400° for 25 to 30 minutes. Drain on paper towels. Serve spaghetti and with your favorite spaghetti sauce.
