I received the November 2010 copy of Cook’s Illustrated and found two recipes that looked very appealing. One is pot roast (sounds like a recipe from the 60’s) and the other was spaghetti and meatballs. Meatballs seemed right up my alley so I was all in. The recipe is on the Cook’s Illustrated site, but it is a paid site; my version is here.
This recipe was billed as spaghetti and meatballs for a crowd. This recipe serves 12 people. There would be four of us for dinner: Carla and me, Jeff, and Linda. I knew we’d want to send some home with Jeff and keep some for a 2nd dinner later in the week so I figured I’d cut it in 2/3’s and make it for 8.
I took Friday off and did the grocery shopping figuring I’d have all kinds of time Saturday for cooking. I got kind of busy on Saturday morning though spending some time at Summer Lake Park where the Beaverton Rotary club was having a barbecue cook-off. Herb, by best bud, was an organizer and I thought I’d stop by to see how it was going. Had a nice chat with Herb, Bob, and Patrick, but didn’t see anything but closed lids; as they say: “if you’re lookin’ you ain’t cookin'”.
Anyway, by the time I finally settled down to review the recipe in the afternoon, I realized I’d better get busy. Cook’s Illustrated recipes are usually good, but they take a lot of ingredients and I wind up with a messy kitchen and a LOT of dirty dishes. This would be no exception. I tried to get pictures as I went along, but I ended up fighting the clock, and couldn’t grab as many pics as I would have liked.
Here are the ingredients for the meatballs. It’s hard to make out, but I have 4 ounces of prosciutto on the bottom right of the picture: