Spaghetti and Meatballs

(Serves 6-8)

MEATBALLS:

1 cup (about 3 ounces) panko bread crumbs

¾ cups buttermilk

2 large eggs , lightly beaten

1 pound 85 percent lean ground beef

1/2 pound ground pork

3 ounces thinly sliced prosciutto , chopped fine (I discard the fatty part)

1 ounce Parmesan cheese , grated (about 1/2 cup)

3 tablespoons minced fresh parsley leaves

1 medium garlic clove, minced or pressed through garlic press

1 teaspoon powdered gelatin, dissolved in 1 tablespoon cold water

Salt and ground black pepper

1.  Place wire racks in a foil-lined rimmed baking sheet. Adjust oven racks to middle position and pre-heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes.

2.  Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 11/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Mix with hands until thoroughly combined. Form into 2” meatballs to make about 28 meatballs.

3. Line baking sheet with aluminum foil.  Place wire rack inside and spray with cooking spray.  Place meatballs on rack.  Roast in oven for 15 minutes, turn tray and roast another 15 minutes.

4. Remove meatballs from oven and lower oven temperature to 300 degrees. Add a good spaghetti sauce (2 26-ounce jars) to a Dutch Oven (MY APOLOGIES TO MY ITALIAN FRIENDS WHO MAKE THEIR OWN “GRAVY”), gently add meatballs, cover pot and place in oven. Cook until meatballs are firm about 1 hour.

6. Meanwhile, cook pasta according to directions on box.  Toss pasta with 1 ½ cups sauce to coat.  Serve with meatballs, remaining sauce and grated Parmesan cheese.

Maine Seafood Cakes

 Serves 4 (2 each)

INGREDIENTS:

½ cup lump crabmeat, picked over for shells

½ cup shrimp, cooked and chopped into ½” pieces

½ cup scallops, cooked and chopped into ½” pieces

1 Tbsp. finely minced onion,

1 Tbsp. finely minced celery

1 Tbsp. finely minced green pepper

½ tsp. dry mustard

¼ tsp. cayenne

1 tsp. Worcestershire sauce

1 Tbsp. chopped parsley

1 tsp. Old Bay seasoning

¼ cup mayonnaise

¼ cup grated Parmesan cheese

1 cup breadcrumbs

4 Tbsp.  vegetable oil

1.  Mix the first 13 ingredients and divide mixture into 8 balls and firmly press into 1/2-inch-thick patties. Place cakes on baking sheet lined with parchment paper, cover tightly with plastic wrap, and refrigerate for 30 minutes.

2.  Coat each cake in breadcrumbs, firmly pressing to adhere crumbs to exterior.  Heat 1 tablespoon oil in skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes.  Flip cakes, add 1 tablespoon oil, reduce heat to medium-low, and continue to cook until second side is golden brown, 4 to 6 minutes. Transfer cakes to platter. Wipe out skillet and repeat with remaining 4 cakes and remaining 2 tablespoons oil. Serve immediately.

3.  Serve with  Mustard-Dill Sauce below.

Mustard-Dill Sauce

1/3 cup mayonnaise

2 ½ Tbsp. Dijon mustard

1 Tbsp. chopped fresh dill