Spiced Meatballs with Pappardelle

• 份量: 4
• 总时间: 1 hour 15 mins

配料

1 bunch cilantro

1 bunch dill or parsley

3 garlic cloves

1 large yellow onion

1 cup panko breadcrumbs

Extra virgin olive oil

1 cinnamon stick

1 ½ teaspoons garam masala or baharat or hawaij

1 ½ teaspoons turmeric

1 tablespoon kosher salt, plus more

⅓ cup golden raisins or currants

1 28-ounce can crushed tomatoes

1 teaspoon red pepper flake

2 tablespoons red wine vinegar

1 lb fresh pappardelle or other fresh long pasta

1 large egg

4 tablespoons unsalted butter, divided

1 lb ground beef (preferably 80/20)

步骤

1. Start the sauce:

Preheat the oven to 400.

Finely chop 1 large yellow onion. Heat a large Dutch oven over medium heat. Once hot, swirl in 3 tablespoons of butter. Then add the chopped onion, 1 cinnamon stick, 1 teaspoon red pepper flakes, and a big pinch of salt. Cook over medium, stirring, until the onions begin to soften, 5-6 minutes.

Add the contents of 1 28 ounce can of crushed tomato, and 2 tablespoons of red wine vinegar. Cover the pot with a tight fitting lid and transfer to the oven to cook for 20 minutes. In the meantime, make the meatballs.

2. Make the meatball mixture:

In a large bowl, whisk together 1 egg and 2 tablespoons of olive oil until well combined. To the egg mixture, add 1 cup panko, 1 ½ teaspoons garam masala or baharat or hawaij, 1 ½ teaspoons turmeric, 1 tablespoon kosher salt, ⅓ cup golden raisins or currants and mix well to coat. Finely grate 3 garlic cloves into the mixture and use your hands to incorporate.

Coarsely chop 1 bunch dill and one bunch cilantro, leaving just a handful of each aside for garnish later on. Add the herbs to the panko mixture.

Scoop out ¾ cup of the panko mixture and spread out on a small rimmed baking sheet. Transfer to the oven and toast until golden brown and crisp, stirring once halfway, about 9-14 minutes total. Let cool.

To the remaining panko mixture, add 1 pound of ground beef and use your hands to work the beef into the egg mixture until it is all evenly distributed. Divide the beef mixture into 8 equal portions and roll into balls.

3. Cook the balls and pasta:

Bring a large pot of salted water to a boil.

After the sauce has been simmering covered in the oven for 20 minutes, remove the lid, and stir in ½ cup of water. Carefully drop the balls into the sauce, turning them once to coat in the sauce. Return the lid, leaving just slightly ajar, and return to the oven. Cook for 12-16 minutes, until just cooked through and bouncy but not tough. (Remember this is beef, so technically you could eat these balls medium rare like a burger, though I like them juuuust barely cooked through and no longer pink.) Remove from oven and keep covered.

Just before serving, transfer the meatballs to a plate. Drop 16 ounces pappardelle into the salted water and cook according to package directions. Once just al dente, use tongs to transfer th e pasta to the pot of sauce along with one more tablespoon of butter. Toss to coat the noodles, adding pasta water as needed to thin out the sauce to a consistency that is clinging nicely to the noodles.

Divide pasta and sauce among serving bowls. Top each one with a few meatballs, a sprinkling of herbed breadcrumbs and more fresh herbs if you’ve got them.