Well hello there, ya big ol’ pile of comfort for my unhinged face hole.
I tell you what, I’ll never quit meatballs. Never ever. Don’t even try with me today.
These are tender turkey balls l a – h o a d e d with veggies, herbs, parmesan cheese and a piece of your blistered soul. And you won’t even be able to deal with what it’s simmering in. You can either scroll down or I can tell you right now.
Which do you prefer? I can hang while you decide.
Have you decided yet because I just curled my entire head of hair.
Pomodoro sauce! UGH, DeLallo has this bright but bold pomodoro marinara sauce and it’s just picture freakin’ perfect in this dish. But what I did was add in a couple of cups of chicken stock to stretch it and give it a sliiiiightly soupy-ness thing going on. And I’ll never look back.
Also, are you seeing that pasta shape? It’s like mini radiators which I think is so cute for fall because RADIATOR. You know, like a heater in Paris. (I can make everything about Paris if you dare me.) Radiators in the fall, get it?!
The meatballs are fab – my go-to of turkey, carrots, onions and garlic (which I blitz in a food processor – hey-ohhhh), breadcrumbs, parmesan, Italian seasoning and chopped parsley. And an egg. Super simple but the flavors will knock you down, Sally.
Then just roll them into balls! Two-ish inches. After they chill a bit (only if you have time) you’ll dust them with flour so that they brown more evenly and don’t stick together.
That one’s free.
Get them all seared up! We’re about to add that brilliant sauce, but I want to show you something first. And you can do this part or not. Totally up to you. I’m not being bossy.
Okay, I boiled my little baby French radiators. But before I drained them, I threw a whole bag of spinach in to wilt! They IMMEDIATELY wilt in that water, and then you can drain.
The maaaaain reason I did this was not to disturb my tender meatballs too much. You can absolutely add the spinach TO the sauce like normal, or you can wilt in the water. Fly, little bird.
And oh my gauce here’s our sauce. (<–Testing out the word gauce. I’ll let you know if it works.) Taste it and salt if it needs. Then add a truck load of freshly grated parm. These are the good things in life.
And there we are, bruh. DELICIOUS. The meatballs have a light, bright herby flavor, which pairs well with the bold, acidic marinara. And draped over radiatori pasta with silky spinach here and there? Pa-lease. Buckets of fresh, yet comforting all at the same time. It’s absolutely exquisite for a chilly October night, or any other month or day or hour of any year. Family friendly, yet seductive enough for even date-night.
It all works. This is 2020.
Don’t even come at me today.
(This post is definitely in partnership with my lover DeLallo. But all pasta and sauce inhalings and ramblings are totally my own. We coo?)