Pasta With Green Meatballs From The Nytimes Recipes

PASTA WITH GREEN PUTTANESCA

Steps:

• Bring a large pot of heavily salted water to a boil. Add the pasta and cook until it is not quite al dente, 5 to 8 minutes. Reserve a cup of cooking water, then drain the pasta.
• While the pasta is cooking, warm 1/4 cup of oil in a large Dutch oven over medium-high heat. Add the anchovies and capers. Cook, stirring occasionally, until the capers start to brown, about 3 minutes. Add the remaining 1/4 cup oil, olives, garlic, scallions and red pepper flakes; increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden, 3 to 5 minutes. Add the spinach and cook until wilted, 1 to 2 minutes. Add the pasta and toss for 1 minute. Add a splash of pasta cooking water if the pasta seems dry. Season with salt, if necessary. Toss in the basil leaves.

PASTA WITH MEATBALLS AND HERB SAUCE

Steps:

• Mix together the basil, parsley and chives. Soak the bread in the milk for 5 minutes, then gently squeeze any excess milk from the bread; discard the milk. Combine the bread with the meat, 1 cup of the herbs and some salt and pepper; shape the mixture into 1-inch meatballs.
• Bring a large pot of water to a boil and salt it. Put 2 tablespoons of the oil in a large skillet over medium heat. When the oil is hot, add the meatballs in a single layer (work in batches if necessary). Cook, turning occasionally, until brown on all sides, 5 to 10 minutes.
• Cook the pasta in the boiling water until tender but not mushy. While the pasta is cooking, purée 11/2 cups of the herbs with 4 tablespoons oil, the garlic and some salt and pepper in a mini food processor or blender; leave the sauce rough or add a little water if you want it smoother. Drain the pasta, reserving about a cup of its cooking liquid. Toss the pasta with the herb sauce and most of the remaining herbs, adding the reserved liquid if the mixture seems dry. Top with the meatballs, garnish with Parmesan and the last of the herbs and serve.

PASTA WITH MEATBALLS

Steps:

• Prepare meatballs: In a large bowl, combine pork, beef, egg, Parmesan, garlic, oregano, bread crumbs, salt and pepper to taste. Mix thoroughly but lightly, handling mixture as little as possible.
• Line a baking sheet with plastic wrap. Shape rounded teaspoonfuls of meat mixture into balls 1 inch in diameter, and place on plastic. Refrigerate while making sauce.
• Prepare sauce: Combine onion, garlic and oregano in a food processor, and puree until smooth. Combine butter and oil in a wide, deep pan, and place over low heat until butter melts. Add onion-garlic mixture. Simmer, stirring occasionally, about 10 minutes; do not brown. Add passata and 2 cups water to pan. Season with sugar, and salt and pepper to taste.
• Simmer for 10 minutes, then add milk and bring sauce back to a simmer. Gently drop in meatballs one by one so that they do not break (make sure the meatballs are submerged); do not stir pan. Cover pan partially with a lid, and simmer for 20 minutes.
• Adjust seasonings to taste. Place hot pasta in a large serving bowl. Pour most of sauce (reserving meatballs) on pasta, and toss to combine. Top pasta with meatballs, and serve.

SPAGHETTI AND DROP MEATBALLS WITH TOMATO SAUCE

Steps:

• Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium heat.
• Put the ground beef in a medium bowl. Grate the cheese, put 1 cup over the meat and reserve the rest, about 1/2 cup. Chop 1/2 cup of parsley and add all but 2 tablespoons to the meat mixture; save the rest of the parsley for another use. Add the bread crumbs, crack in the egg, and sprinkle with salt and pepper. Gently mix until everything is just combined.
• Raise the heat to medium-high; use 2 teaspoons to drop rounds of the meatball mixture into the skillet without touching one another if you can help it. Adjust the heat so the meatballs sizzle but don't burn and cook undisturbed until they're lightly browned on the bottom, 5 to 6 minutes.
• Meanwhile, trim, peel and chop the onion; scatter it around the meatballs. Peel and mince the garlic and put it on top of the onions.
• When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently but steadily, then cover the skillet and cook until the meat cooks through, about 8 minutes. Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks. Stir only as needed and carefully if you do.
• Add the pasta to the boiling water and stir. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving some cooking water. Return the pasta to the pot.
• Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust the seasoning. Discard the bay leaves and spoon about half the sauce into the pasta pot. Toss the pasta over low heat, adding a splash of cooking water to make it saucier if you like.
• To serve, divide the pasta among 4 plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the top.

PASTA WITH GREEN MEATBALLS FROM THE NYTIMES

Steps:

• Mix together the basil, parsley and chives. Soak the bread in the milk for 5 minutes, then gently squeeze any excess milk from the bread; discard the milk. Combine the bread with the meat, 1 cup of the herbs and some salt and pepper; shape the mixture into 1-inch meatballs. Bring a large pot of water to a boil and salt it. Put 2 tablespoons of the oil in a large skillet over medium heat. When the oil is hot, add the meatballs in a single layer (work in batches if necessary). Cook, turning occasionally, until brown on all sides, 5 to 10 minutes. Cook the pasta in the boiling water until tender but not mushy. While the pasta is cooking, purée 11/2 cups of the herbs with 4 tablespoons oil, the garlic and some salt and pepper in a mini food processor or blender; leave the sauce rough or add a little water if you want it smoother. Drain the pasta, reserving about a cup of its cooking liquid. Toss the pasta with the herb sauce and most of the remaining herbs, adding the reserved liquid if the mixture seems dry. Top with the meatballs, garnish with Parmesan and the last of the herbs and serve.

FRESH PASTA WITH MEATBALLS AND MUSHROOMS

Steps:

• DIRECTIONS.
• Place the meat in a large bowl, add the Parmigiano, egg yolk, bread crumbs, garlic, and parsley, and season well with salt and pepper. Mix thoroughly but delicately so as not to compress the meat, which would toughen it.
• Take a piece of the meat mixture about the size of a small grape and roll the mixture between the palms of your hands into a small ball. Place on a plate, and repeat with the remaining meat mixture.
• Line a large shallow plate with paper towels. Set aside.
• Heat 1 cup of the olive oil in a 10- to 12-inch skillet over medium heat. Place only as many meatballs in the pan as you can without crowding them and panfry until browned and crisp on one side, about 3 minutes. Flip and cook until the other side is browned and crisp, about 2 minutes more. Remove the meatballs from the pan with a spatula and place on the prepared plate to drain. Repeat with any remaining meatballs.
• Heat the remaining 2 tablespoons olive oil in another large skillet over medium-high heat. Add the onion and sauté until translucent, about 4 minutes. Add the mushrooms, season with salt and pepper, and sauté 5 minutes. Add the peas, toss, and cook until the mushrooms release their liquid, about 2 to 3 minutes. Add the stock and mint and cook for another 5 minutes. Taste and, if necessary, adjust the seasoning. Add the meatballs, toss well, and set aside, covered, to keep warm.
• Fill a 10-quart stockpot with 7 quarts (6.6 liters) of water. Add 2 tablespoons kosher salt and bring to a boil. Add the pasta and cook until al dente.
• Reserve 1/2 cup of the cooking liquid, then drain the pasta and stir it into the sauce. Add the butter, the Parmigiano, and a few tablespoons of the reserved cooking water, and heat over very low heat. Taste and adjust the seasoning, then toss thoroughly, drizzling with more olive oil if desired.
• Wine: A young sparkling Prosecco from the Veneto may seem an unusual selection for meatballs, but because these are made with veal, it's the perfect choice here.

GREEN SPAGHETTI & MEATBALLS

Steps:

• Mix the mince, apple and fennel seeds in a bowl. Divide and roll into 24 cherry tomato-sized balls. Heat the oil in a large frying pan. Cook the meatballs until golden brown and cooked through. Heat a large pan of water and cook the pasta following pack instructions.
• Meanwhile, make the sauce. Set aside a handful of spinach, 4 tbsp peas and half the avocado for later. Pour hot water over the rest of the peas to defrost them, then drain well. Whizz the defrosted peas, spinach, avocado, basil and parmesan in a blender with 100ml pasta water, adding more if needed, to make sauce. Season well.
• Add the reserved frozen peas to the pasta for the last min of cooking. Drain, saving some of the water, and tip the pasta into the meatball pan. Add the sauce and cook for a minute or 2 until hot, adding more seasoning or pasta water if you need to. Serve a salad of spinach and avocado on the side and top the pasta with extra parmesan for adults, if you like.