Spaghetti with Green Chili-Pine Nut Meatballs

Spaghetti with Green Chili-Pine Nut Meatballs

Info

Rating
Calories
295.0
Protein
15.0
Sodium
327.0
Fat
9.0

Description

Located in a century-old coal warehouse that stoked the train coming from Albuquerque, the Zia Diner is in the National Register of Historic Places—and on many lists of favorite neighborhood restaurants. Regulars fuel up with such popular dishes as chicken-fried steak and meat loaf with green chilies and pine nuts. The latter provided the inspiration for another Zia Diner classic: spaghetti with chili and pine nut meatballs.

Ingredients

2 tablespoons extra-virgin olive oil
3 garlic cloves, chopped
1 28-ounce can crushed tomatoes
2 14 1/2-ounce cans diced tomatoes in juice
Pinch of sugar
2/3 cup chicken stock or canned low-salt chicken broth
1/3 cup red wine
1 tablespoon butter
1 pound lean ground beef
1/3 cup fresh breadcrumbs made from white bread
1/4 cup diced canned mild green chilies
1/4 cup pine nuts, toasted
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 large egg, beaten to blend
1 tablespoon tomato paste
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon fennel seeds
1/4 teaspoon dried thyme
20 ounces (1 1/4 pounds) spaghetti
Freshly grated Parmesan cheese

Directions

  1. Heat oil in heavy large saucepan over medium-high heat. Add garlic and sauté 1 minute. Add crushed tomatoes, diced tomatoes with juices and sugar. Simmer over medium heat for 15 minutes, stirring occasionally. Add stock and wine. Simmer uncovered until reduced to 5 cups, about 20 minutes. Remove from heat. Whisk in butter. Season with salt and pepper. (Can be made 2 days ahead. Cool. Cover and chill.)
  2. Preheat oven to 375°F. Combine beef, breadcrumbs, chilies, 1/4 cup tomato sauce, pine nuts, onion, bell pepper, egg, tomato paste, garlic, salt, pepper, fennel and thyme in large bowl; mix well. Using 1 heaping tablespoon for each, form mixture into balls; transfer to 2 baking sheets. Bake until cooked through, about 15 minutes.
  3. Bring tomato sauce to simmer. Add meatballs and simmer 1 minute.
  4. Meanwhile, cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1 cup cooking liquid. Transfer cooked spaghetti to large serving bowl. Add tomato sauce and meatballs and toss to coat. Add reserved cooking liquid to spaghetti by tablespoonfuls to moisten if necessary. Serve, passing Parmesan separately.

Tags

    Beef Dairy Nut Pasta Pepper Tomato Dinner Parmesan Meat Ground Beef Pine Nut Fall Winter Party Noodle Bon Appétit
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