Apr 06, 2015 By the time we come in to make dinner, the air has usually cooled down and we’re craving something hot and comforting. A hearty tangle of marinara-tossed spaghetti topped with tender meatballs is the ultimate. I riffed on my go-to meatloaf recipe to make the most tender, amazing meatballs ever. The secret is milk-soaked bread. The meatballs are browned in batches before simmering away in the sauce. This step is not only crucial to the flavour, but searing the outside is what makes them hold together in the marinara. The sauce starts with a generous pour of olive oil – I now a half-cup sounds like a lot, but trust me – when you taste an incredible sauce in a restaurant, the flavour is almost certainly due to a long simmer and more olive oil than this. Plus, it makes a large batch – at least enough for a family of four for two nights. So really only a tablespoon per serving. (In case you’re like me, and would hesitate. Plus – healthy fats!) I’ve been relying heavily on these big-batch meals lately (which is partly why I haven’t been posting all that much – because we ate bakedbeans four nights last week, and spaghetti for three nights after that!). We’re heading to Hawaii next week (YIPEE!!!! Give me a cold drink with an umbrella and a lounger near the pool, please) but I’ll step up my game again after that, promise. 🙂
