Spaghetti & Meatballs with Basil Cream Sauce

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1 lb ground beef
1 shallot, finely chopped
2 tbsp. EVOO, divided
1 tsp. minced garlic
3/4 c. bread crumbs
1 egg
1/4 tsp salt

Sautee shallot and garlic in 1 Tbsp. olive oil.  
Add to uncooked ground beef.
Mix in egg, bread crumbs and salt to beef mixture.
Roll into meatballs.
Cook in heated skillet with remaining olive oil.
Cook about 8 minutes or until no pink remains.

Basil Cream Sauce:
1 Tbsp EVOO
1 Tbsp butter
1 tsp minced garlic
2 shallots, finely chopped
1 c vodka (optional)
1 c chicken stock
32 oz crushed tomatoes
1/2 c. heavy cream
20 torn basil leaves

Heat EVOO and butter in deep skillet, add garlic and shallots.  Saute over medium heat for 3-5 minutes.  Add vodka and boil for 2-3 minutes, allowing it to completely cook off (2-3 minutes).  Add chicken stock and crushed tomatoes.  Bring sauce to a bubble and reduce to simmer.  Add salt and pepper (to taste).  Just before serving, stir in heavy cream and basil leaves.

Serve with your favorite pasta.  I like this dish with thin spaghetti or angel hair pasta.

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