Summer Garden Spaghetti and Meatballs

I call these naked meatballs. They have no sauce; they need no sauce. They are just too good all on their own.

We love pasta, but in the summer, it has to be on the lighter side. Even my meat needs to be lighter, and that is how I arrived at naked meatballs. Usually meatballs (in America) are in a heavy tomato sauce or a gravy, but in Italy the meatballs known as polpetti are sauce free and a second course. But, you probably won’t find them, because they are still considered a dish that is served for family. But, that doesn’t mean it’s a “less than” meal. In fact, this is a more than enough meal. It’s hearty, yet still summery. It’s one of those, he can eat more pasta, I can go lighter meals.

The surprise in the meatballs is the fresh basil. Unlike my other meatball recipes, this is all beef, and yet Mr. Spinach Tiger now deems these his favorite. I made these on a whim one day and then forgot what I did. So just for you, I made them again, and I wrote down the exact recipe.

I now keep a small standing white board in the kitchen for just such times, because I’m a bit of a nut when I’m cooking. You get to see a finished product on a pretty plate all “company” ready. But, if the kitchen ceiling could talk, what a tale could be told on me. I cook so whirlwind and am often trying out a new recipe while I’m making breakfast or lunch, and it all gets jumbled together. Meatballs fly into pancakes; food burns and mini-appliances elbow each other. But, somehow, good food happens.

This good food started with yellow and red tomatoes that Mr. Spinach Tiger planted. And, of course. basil.

I used the biggest spaghetti available, perciatelli. You could use a macaroni or a thinner spaghetti, but thick spaghetti is fun to eat. It’s hearty. It takes a little bit of work to eat, and it’s not for everyone, but we love it.
Big zesty, flavorful sauce and a no sauce “sauce,” was to toss with a garlic scape salsa. These are not always available, and chopped sauteed garlic would work as a fine replacement, as would a basil pesto. Just chop into manageable pieces, put in food processor. Put in enough olive oil to cover by half inch, and add in more as needed.

Summer Garden Spaghetti and Meatballs
1 pound pasta, cooked al dente according to instructions
3-4 meatballs per serving, recipe below
garlic scapes salsa or 4 cloves garlic, finely chopped
1/2 cup extra virgin olive oil
handful of basil leaves, torn into small pieces
4 fresh tomatoes , chopped
4-8 ounces fresh mozzarella cheese

To make garlic scape salsa: Chop into small pieces and mix in food processor with olive oil and sea salt. Use enough oil to cover scapes by an inch and add more as needed. This can be strong, so use sparingly. If you don’t have access to this, saute 4 cloves of finely chopped garlic in olive oil and pour over pasta.

Cook pasta according to instructions. Toss with garlic scape salsa. Mix with tomatoes, basil, meatballs and mozzarella cheese.

Recipe for Meatballs (makes enough for two pounds of pasta; trim down as you prefer)

Ingredients

3 pounds ground sirloin
1 cup pecorino
1 bunch basil
1 bunch parsley
1 1/2 cup breadcrumbs (fresh made from stale bread)
3 eggs
1/2 cup milk
1 T garlic sauteed
salt and pepper

Directions

Chop parsley and basil.
Grate cheese.
Saute garlic.
Place ground beef in bowl.
Mix breadcrumbs with parsley, salt and pepper. Toss into bowl with meat. Add milk over breadcrumbs, mix with hands. Incorporate eggs, basil, cheese, garlic.
Form into small balls, about 1 1/2 inches in diameter. I use a small scoop.
Bake for 20 minutes at 375, turning once at 10 minutes.