Cocktails and Meatballs!

There are few foods that are more fun to make—and fun to eat—than spaghetti and meatballs. And when you precede this home-style pasta dish with some colorful, slightly girly cocktails, dinnertime becomes even more fun. Last week when my twin, Kristen, was visiting from France, we prepared a big batch of my classic Italian meatballs, whipped up some passion fruit cocktails, and invited some good friends over. We simply spent the evening hanging around the dinner table talking, eating, and drinking. The entire night was really relaxed and fun: The cocktails were gone before we knew it, the meatballs were a total hit, and the conversation flowed like wine. Here are two recipes that are sure to yield a really good time:

Passion Fruit Martinis

This recipe serves about 5 or 6 friends. If you can't find concentrated passion fruit juice at your regular grocery, look for it at your local Mexican market. 

1. In a large pitcher, reconstitute one 11.5- or 12-ounce can of concentrated passion fruit juice with about 4  1/2 cups water. Add the juice of 2 lemons and about 2 cups vodka (or more if you are feeling saucy) to the pitcher; stir, cover, and chill until ready to serve.

2. Garnish the martini glasses lemon slices and maraschino cherries. Add a few cubes of ice and pour a bit of the maraschino cherry juice into the bottom of each glass. Pour the passion fruit mixture to fill the glasses and serve.

Annie's Classic Italian-Style Meatballs

Below I've included recipes for my for 2 of my favorite homemade sauces to accompany these meatballs. 

1. Into a food processor, add about 1/3 (6 inches or so) of a baguette (torn into small pieces), 1/2 cup milk, 2 shallots (coarsely chopped), 3 cloves garlic (chopped), about 1/2 cup pinenuts (lightly toasted), and a good handful fresh basil or parsley. Cover and process until everything is very finely chopped, about 1 to 2 minutes (the breadcrumbs should turn green from the fresh herb).

 

2. In a large bowl, use your hands to mix together 1 pound ground pork, 1 pound ground chuck, 2 eggs, 1 cup grated parmesan or gruyere cheese, 1 teaspoon salt, 1 teaspoon ground black pepper, a good sized pinch of crushed red pepper flakes, and the breadcrumb mixture. Form into 2-inch meatballs (or whatever size for which you are in the mood). 

3. In a large skillet, fry the meatballs in 1 to 2 tablespoons hot oil, working in batches, until all of the meatballs are browned on all sides. Add the meatballs to the tomato sauce of your choice (see recipes below). Bring to a boil, reduce heat to low, cover, and simmer for about 1 hour. Serve over hot cooked spaghetti. Top with crumbled or grated parmesan or gruyere cheese.

Smooth Tomato Sauce

1. In a large saucepan, heat 1/4 cup olive oil. Add about 4 cloves garlic (minced) and a pinch of crushed red pepper flakes. Cook until the garlic just begins to brown. Add 2 cups chicken broth, two 12-ounce cans tomato paste, and 2 cups water. Whisk until blended. The sauce should be quite thin (it will thicken to a velvety consistency as it cooks with the meatballs). Add more water if necessary to make a thin consistency. Bring to a boil, reduce heat to low, and simmer about 15 minutes before adding the meatballs. Season to taste with salt, black pepper, and sugar if necessary.

Chunkier Tomato Sauce

1. In a large saucepan, heat 1/4 cup olive oil. Add 3 cloves garlic (minced), 1 onion (finely chopped), and a pinch of crushed red pepper. Cook until the garlic just begins to brown. Drain the juice of two 28-ounce cans whole tomatoes into the saucepan. Chop the tomatoes and add them to the sauce. Whisk in about 2 tablespoons tomato paste. Bring to a boil, reduce heat to low, and simmer about 15 minutes before adding the meatballs. Season to taste with salt and black pepper.