“Hey Harry, this is your mother. I made your favorite meatballs. But call before you come home ‘cuz my man friend is over……”. Don’t ask where this came from, but for a long couple of months in high school we used to prank people and leave this on their voice mails. We thought it was the funniest thing ever. I actually still do. We would often end the message with some more derogatory comments but let’s a talk for another day.
These meatballs though. SWOON. My grandfather got be a humongous jar of beautiful sun-dried tomatoes that are packed in olive oil and I really had no idea where to start. I’ve never really cooked with them before, I actually don’t even think they have ever been in my possession. So, I started asking around and my friend Craig at work told me about these delicious meatballs that his mother makes and well the rest is history. These are so easy, perfect for a weeknight meal and can be very versatile. You could add things like spinach or peppers, serve it over spaghetti, serve it over rice, add feta for a Mediterranean spin, use it for dinner use it for appetizers. I think you get the picture. Anyways, I served these over zucchini noodles because, well, it’s my favorite thing right now and I’m obsessed with it. Believe me I would love to stuff my face everyday with copious amounts of pasta but well I think you know where I am getting at. You don’t have to use a fancy, dancy machine if you don’t have one you could always use a julienne peeler and get the same effect.
Now some notes on the recipe. It was adapted from a recipe from David Rocco which you can find here. I did some things differently to adapt the recipe to my taste and I also doubled the sauce which is what my friend Craig said that his mom does. Boy am I glad I did. I was kind of weirded out by having chopped meat in a white wine sauce but they are seriously good. Also, use the oil packed sun-dried tomatoes for this, they are so much better than the shriveled up little things that you could also get. If you decide to make the zucchini noodles the part where you sprinkle salt and let it sit is to remove excess water. If you don’t do this, you will have a watery sauce. See, common sense people. Well I better go before anymore of my sparkling personality shines through. I hope you enjoy this recipe and please leave us some feedback and rate our recipes!
- For the Zucchini Noodles:
- 2 medium zucchinis, spiralized
- 2 tsp salt
- For the Meatballs:
- 1 pound ground beef
- 10 sun-dried tomatoes, chopped
- 3½ oz/100g ricotta cheese
- 1 egg
- 1 cup Parmesan cheese
- salt and pepper, to taste
- For the Sauce:
- Flour, for dredging
- ½ cup EVOO
- 3 cloves garlic, minced
- 15 sun-dried tomatoes
- 2 cups dry white wine
- Set the spiralized zucchini in a colander over a pot and sprinkle with salt. Let sit while you are making the meatballs.
- To make the meatballs combine the ground beef, sun-dried tomatoes, ricotta, egg, Parmesan, salt and pepper. Combine gently and thoroughly with your hands. Shape the meatballs into about the size of a golf ball.
- To make the sauce, in a large frying pan heat the EVOO over medium-high heat. Dredge the meatballs lightly in the flour and add to the pan. Fry until the are golden brown on the outside, turning when needed, about 5 minutes. Add garlic and sun-dried tomatoes and cook until garlic is fragrant, about a minute. Add wine to deglaze pan and let it cook until it reduces by ½ and starts to thicken up. Let cook about 5 more minutes.
- Distribute the zucchini noodles evenly between 4 bowls and top with meatballs and sauce. You can garnish with additional Parmesan cheese and fresh parsley.