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Variation:
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Veal & Spinach Meatballs
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Take about 14 oz.
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spinach leaves and wilt them in a saucepan, with only the water thats left clinging to them after washing.
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Drain well and, once cool, squeeze the excess water out with your hands so the spinach is really dry.
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Put it in a food processor with 1 cup ground veal, 2 slices of bread that you have softened in a little water and squeezed dry, 2 eggs, some salt and pepper, and 1/2 tsp.
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grated nutmeg.
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Blend to a paste; Shape the mixture into balls, then roll them in flour and fry in vegetable oil, turning until brown on all sides.
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Put the olive oil in a Dutch oven.
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Add the onions, plenty of black pepper, and some salt.
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Turn the heat to medium and cook the onions slowly until soft, but not colored.
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Remove from the heat.
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Put 1 cup water in a large bowl.
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Add the bread crumbs and half the cooked onions, lifting them out of the pot with a slotted spoon.
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Lift out the rest of the onions, leaving as much oil as possible in the pot, and set them aside for the sauce.
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Add the beef and chopped parsley to the crumbs.
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Season well with salt and pepper, mix until the whole thing becomes a paste, then shape into balls about the size of a Ping-Pong ball.
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Put the Dutch oven back over high heat, add the meatballs, and cook until browned, about 10 minutes.
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Gently turn them and continue browning.
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Take them out and set aside.
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Add the reserved cooked onions to the pot along with the wine.
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As it boils, scrape the brown bits from the bottom of the pot.
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Add the fresh tomatoes and stir over high heat until they start to break down.
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Add the canned tomatoes and half the can of water.
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Bring to a boil and cook for 5 minutes.
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Put the meatballs back in the pot and return to a boil, then simmer for 15 minutes.
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Meanwhile, cook and drain the spaghetti according to the package directions.
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I like to put everything together in the pot for serving, but many dont, so its your choice.
