Tuesday, July 17, 2012

Tasty Tuesday ~~ Italian Two-fer

Mm-mmm. Enjoy one of my favorite go-to recipes (spaghetti) and a new fav by friend Scott Mitchell (zucchini cakes).

Spaghetti Sauce with Meatballs & Eggs

3 or 4 pounds meatballs (your own recipe or frozen) 
15 large eggs 
5 large cans Hunt's Spaghetti Sauce (2 Cheese & Garlic, 2 Mushroom, 1 Traditional)
Seasoning (garlic powder, black pepper, sea salt, Italian blend) 
2 medium white onions, diced 
2 cups each Pecorino Romano and Parmesan cheese  

In giant pot, saute onions in olive or canola oil until clear. Add in Hunt's sauce [it often goes on sale for $1 per can, and is just as good as homemade!], meatballs, and seasonings to taste. Add cheeses and about two cups of water. Stir well. Simmer on medium-low covered for an hour. 

Turn heat to medium after stirring well and tasting. Adjust seasoning if needed. When sauce begins to bubble, break and drop eggs into sauce. DO NOT STIR. Return cover to pot and let simmer for an hour. When yolks have hardened, stir gently just to mix. Return temperature to medium-low and continue cooking slowly for three or four hours. 

View inside the pot after adding eggs. 
Serve over angel hair pasta garnished with Parmesan. (Serves a ton of hungry folks. Leftovers make for a great casserole! Just spray a glass casserole pan, add pasta and sauce, and cover with a layer of Mozzarella and other favorite Italian cheeses. Bake covered with foil until thoroughly heated.)

Scott's Zucchini Cakes

1 Large Zucchini - grated
1 large egg
1/4 tsp paprika
1/8 tsp nutmeg
salt & freshly ground pepper to taste
1 Cup Panko Bread Crumbs
1/2 Cup Parmesan Cheese
2 Tbsp Olive Oil

Before beginning, grate zucchini onto a large dish towel, wrap tightly, and squeeze out as much excess water as possible. 

Mix all ingredients except bread crumbs and Parmesan together in a large bowl. Add bread crumbs and Parmesan - mix well. Heat oil in pan. Cook patties for 3-4 minutes per side, until golden brown. Enjoy! 

Add Ins - finely grate an onion, crumbled bacon, whatever. 


What have y'all been up to in the kitchen?! 


Marisa Birns said...

Mmmmm. Will try both recipes when it gets cooler!

the domestic fringe said...

Hmmm...I've never heard of an egg in sauce. Very different. I'm definitely trying the zucchini cakes, because I have a whole bunch of zucchini's.

Thanks for the recipes.

Angie Ledbetter said...

Hey, Fringe. The eggs are great in gumbos and spaghetti sauces; they pick up the flavoring nicely. Try it!

Thanks for visiting. :)

Angie Ledbetter said...

Hope you enjoy, Marisa!

Anonymous said...

I've never had eggs in a sauce like that either!

I really want to try those zucchini cakes - mmmmmmmmmm

Karen S. Elliott said...

Oh brother...my mouth is watering! The egg thing sounds a little odd, but I'd be willing to try it! I have never done eggs in sauce. The zucchini sounds great.

J.R. Johansson said...

Oh my gosh, the zucchini cakes look amazing! :) I'll have to try them out!

Marina Aimer said...

Angie, yum these look great, as does everything from your kitchen! But you make it look so easy, and you know I am quite challenged in the kitchen... I do like eggs in sauce and used to eat it at St. Joe altars with all that great food! I did stumble upon a good pasta salad recipe, with Greek type ingredients like feta, mild peppers, olives... Was so good I made it two nights in a row then was sick of it! I do make a terrific peanut butter and grape jam and peanuts sandwich (and special bread) and eat one every day... Not tired of it yet ;) Happy Friday love!

Angela Felsted said...

Nothing as exciting as what you've been up to. Hot dogs. Mac and cheese. Yep, pretty much nothing as good as what you've made here.

Kittie Howard said...

Those zucchini cakes look yummy! I loooove zucchini, but hub doesn't so think this could disguise the little zzzz's.

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