Grilled Sketti N Meatballs
1 1/2 lbs "Meatball Mix" (Pork, beef, and veal)
4 Cloves Garlic, peeled and minced
3/4 Cup Italian Bread Crumbs
1 large Egg
1/4 Cup grated Parmesan Cheese
2 Tsp. Kosher Salt
A few turns fresh cracked Black Pepper
1/4 Cup fresh chopped Basil
12 Roma Tomatoes, quartered
6 cloves Garlic, minced
1/4 cup Extra Virgin Olive Oil
1/2 cup Red Wine (pick a good one, you're gonna finish it with dinner!)
1 Tbl. Kosher Salt
A few more turns fresh cracked Black Pepper
1/4 tsp Crushed Red Pepper
1/4 cup fresh Basil, julienned
One lb cooked pasta, crusty bread, fresh grated parmesan cheese, MORE fresh basil, red wine, and some Jimmy Swope tunes to serve!!!
Fire up your grill and set up for direct and indirect cooking. Using charcoal lends an INCREDIBLE flavor to the meatballs and especially the tomato sauce. Don't worry, it also tastes great on a gas grill. To make the meatballs, combine all ingredients in a large bowl. Mix with your hands, get 'em dirty!! Form into eight large meatballs, set aside. Next, place your quartered tomatoes in a large foil pan. Add the rest of the ingredients through the black pepper. Mix really good with your hands. The olive oil, wine, and all the juices released as the tomatoes cook are going to make a killer sauce.
Cook the meatballs over direct heat just as you would a burger. Get real good grill marks on all sides. Move them over to indirect heat. Place the pan of tomatoes over direct heat. Close the grill, and just let the magic happen. They'll start to come up to a boil in a few minutes. Let 'em simmer for about 30 minutes while the tomatoes break down. Stir every 10 minutes or so. After 30 minutes, when they're nice and soft, smash them up real good with a potato masher! Add the meatballs to the sauce, making sure they're well coated. Keep over indirect heat so the meatballs and sauce combine in holy matrimony, while you make your pasta. Any pasta will do, it's your call. Cook one lb pasta al dente according to package instructions. Always salt your pasta water! Drain well.
Just before you're ready to make a love connection, add the crushed pepper and fresh basil to the sauce, and stir well. Place your drained pasta back in the sauce pan over low heat. Add a few ladles of sauce to the pasta, and stir. This is called "painting" your pasta. Allow them to absorb some of the fresh sauce. Place a large mound of pasta on a plate. Place two meatballs on the edge of the mound. Ladle some extra sauce on top of the pasta. Top with fresh grated Parmesan, and fresh basil! Don't forget the bread....BOOM! You're ready to eat. Pour some wine, crank up the tunes, and let the good times roll!
Here's to music, here's to food \m/ !!!
Welcome to Supersonic Singles! These are new cooking segments that pair some kick ass Supersonic Kitchen recipes with some independent, underground music! Food and music, have ya heard that one before!?!
For this edition of Supersonic Singles, I decided to cook my version of Spaghetti and Meatballs!! Only with a Supersonic twist! Filmed on location at the Jersey Shore while on a reality break, aka VACATION, I thought what's more Jersey than a big old plate of "Sketti N Meatballs!?!" But that wasn't enough...I developed a recipe to make almost entirely on the grill! Like I always say, if you can eat it, I can grill it! We made fresh meatballs and a simple sauce with Jersey fresh tomatoes, lots of garlic and fresh basil, and a healthy helping of red wine! Serve this with some fresh baked crusty bread and the rest of the bottle of wine! (Or buy a box, I won't tell!) A true comfort classic and one hell of a Sunday Supper!! So strap in, hang on, and let's make some "Grilled Sketti N Meatballs" !!!
I've paired this killer comfort feast with a killer tune, By Myself, from Hagerstown veteran songwriter Jimmy Swope!
"Jimmy's raw, expressive vocals are what hardens the music and gives is a believable edginess."
If any modern day album defines raw unadulterated ‘pure country’ music it has to be this tremendous debut by Jimmy Swope. The songs are excellent as are the arrangements and playing, with the sound including plenty of twang and steel guitar but Jimmy’s raw, expressive vocals are what hardens the music and gives it a believable edginess. Every song, including the Kris Kristofferson cover, is excellent but The Wolf is a lengthy and extraordinary epic murder/suicde ballad. A tremendous album that is a million miles above some of the characterless music often dished up as country music. This review is by Mike Morrisom @ American Roots UK.
Chef Jeremy Davis
Producer, Second Camera, Editor