Normally, I´d planned on serving this course, separately from the pasta, but being rushed, and to make sure the kids actually ate it, I served the meatballs with the pasta and added a red sauce.
The main course of meat, was the meatballs in sauteed leeks with artichokes. To this I added crushed tomatoes, herbs. Then poured all of that over the cooked pasta, 12" long ziti.
1. Make the meatballs.
In a bowl, add fresh and dried herbs, 1 egg, minced onion (about a quarter of a small onion), semolina/course corn meal, 1 package ground beef, salt, pepper. Mix together with hands, then form into small rounds, placing them on a floured and seasoned baking tray. To flour the try, sprinkle the baking tray with sifted flour, then sprinkle over herbs. Roll the tray back and forth to cover the round meatballs with the herbed flour. Then bake in a hot oven til done.
2. Make the leeks and artichokes.
Wash and cut up a leek, place in a saute pan with a little butter and olive oil. Open a jar of artichokes, and add the liquid. Saute the leek. When done, turn off the heat, keep on the warm burner. Add the artichokes, and pour over crushed tomotoes and juice. Add fresh and dried herbs. I had basil, lemon mint, chervil, thyme, oregano, so used that. Gently simmer.
3. Boil the pasta.
4. Assemble. Place the boiled pasta in a large baking dish. Pour over the sauce and meatballs, gently mix together. Serve.
Photos and videos when time.
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A cultural mix of American, German, Italian, Swedish, Norwegian foods and recipes, explanations. Most recipes are mine, but I will add YT links and recipes from old cookbooks that I also use. Photos, YT links, and my video tutorials added when time permits. Started 2012 Christmas season.
