by mtlabor
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mtlabor's Notes:
1 onion, chopped Ask a question about this ingredient
2 celery ribs, chopped Ask a question about this ingredient
2 carrots, peeled and chopped Ask a question about this ingredient
1 leek, pale green and white parts only, chopped Ask a question about this ingredient
1 teaspoon fennel Ask a question about this ingredient
1 shallot, chopped Ask a question about this ingredient
6 garlic cloves Ask a question about this ingredient
1 teaspoon thyme Ask a question about this ingredient
1 teaspoon rosemary Ask a question about this ingredient
1 teaspoon sage Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
1 teaspoon red pepper flakes Ask a question about this ingredient
1/3 cup chardonnay Ask a question about this ingredient
1 cup breadcrumbs Ask a question about this ingredient
3/4 cups milk Ask a question about this ingredient
1-2 pound ground beef Ask a question about this ingredient
4 eggs, beaten Ask a question about this ingredient
1/4 cup Parmesan cheese, grated Ask a question about this ingredient
1/4 parsley, chopped Ask a question about this ingredient
2 tablespoons ketchup Ask a question about this ingredient
1 tablespoon Worcestershire sauce Ask a question about this ingredient
Add onions, celery, carrots, leeks, fennel, shallots, and garlic to a food processor. Pulse until everything is pretty finely chopped and mixed together.
Ask a question about this stepIn a large skillet, heat olive oil under medium high heat. Add thyme, rosemary, and sage. Stir constantly until fragrant, about 30 seconds. Stir in vegetable mixture and crushed red pepper. Cook until the vegetables are soft, about 15 minutes.
Ask a question about this stepStir in the wine and stir until almost evaporated, about 2-3 minutes. Turn off heat and cool to room temperature.
Ask a question about this stepMeanwhile, stir breadcrumbs and milk together in large bowl. Add in beef and mix well.
Ask a question about this stepPreheat oven to 450 F. Add cooled vegetable mixture to beef, along with eggs, Parmesan, parsley, ketchup, and Worcestershire sauce. Mix until well combined. Roll mixture into large (or small) meatballs to your liking.
Ask a question about this stepPlace meatballs on greased baking sheet and bake until cooked through, about 30 minutes.
Ask a question about this stepAdd meatballs to already made marinara and simmer for about 15 minutes.
Ask a question about this stepBring a large pot of water to a boil and add spaghetti. Cook until al dente according to package directions. Drain.
Ask a question about this stepServe meatballs and marinara atop spaghetti and with a nice crusty bread.
Ask a question about this step
Dan is the founder of Kitchen Options
Yum, giant meatballs!