Yeah that's right seafood meatballs and spaghetti. Let me guess when you clicked on the link you were expecting something simple, boring and slightly disgusting looking. It's okay, you were wrong, we all mistakes in life. You can redeem yourself by drooling over these fantastic photos that Katy took and by giving this recipe a shot at home.
Seafood Meatballs
- 1/2 lbs cooked Salmon
- 1/4 lbs cooked Crab Meat
- 1/4 lbs cooked Clam Meat
- 1/2 cup Breadcrumbs (1/4 cup goes into the balls and 1/4 cup use to roll the meatballs in)
- 2 Eggs
- 2 Tablespoons Mayo
- Spicy Brown Mustard
- 1 Lemon zested and juiced
- 1 teaspoon Italian Seasoning
- Salt & Pepper to taste
- 1 Tablespoon Olive oil
- Odds are that you'll be able to find cooked crab and clam meat at your local grocery store, but unable to find cooked salmon. To cook the salmon I just heated the oven to 375, cut the salmon fillet in half and coated it in olive oil, salt and lemon juice. I found these cool cedar wraps next to the seafood section of my grocery store that worked well to keep the fish moist while it cooked. Bake the salmon wrapped in the cedar for about 10 minutes or until fully cooked.
- Add all the ingredients listed above into a large mixing bowl and mix with your hands. No you can't use a spoon.
- Form the mixture into a small balls about an inch in diameter. Once the meat is balled, roll the little spheres in the remaining breadcrumbs. Place the balls in casserole pan and bake at 375 until golden brown. Should be about 20 minutes, be sure to turn the balls halfway through cooking.
- Plate the balls of seafood on top of cooked spaghetti (use the instructions on the box, but add way more salt to water than what they recommend) and drizzle on these sauces.
Pesto
- 1/4 cup Pine Nuts
- 7 sprigs of Fresh Basil
- 2 Tablespoons Olive Oil
- 1 lemon zested and juiced
- 3 Cloves Garlic
- 1 teaspoon Salt
- Throw all the ingredients into a food processor and blend until smoothish. Should be about 45 seconds or so.
Sweet Onion Tomato Sauce
- 1 large Sweet Onion
- 6 Roma Tomatoes diced
- 2 cloves Garlic minced
- 2 Tablespoon Olive Oil
- 1/4 cup Wine (I recommend a full bodied red wine, and not a sweet wine)
- 1 Lemon (you'll never guess what you're going to do to the lemon) zested and juiced
- 1 teaspoon Molasses
- 1 teaspoon Poppy Seeds
- 1 teaspoon Cayenne Pepper
- 1 heaping teaspoon Italian Seasoning
- Add the olive oil, onion, and garlic to a medium sized sauce pan. Cover and sweat the onions until tender while stirring occasionally. Stir in the tomatoes and cook for 5 minutes.
- Add the rest of the ingredients cook for another 10 minutes and stir occasionally to avoid burning.
- Use a hand mixer to blend all the large pieces of tomatoes and onion together. Blend until all the large chunks are pretty much gone. Let the sauce simmer until the meatballs are done. Once everything is plated, I recommend squeezing a lemon on top of the dish.
Sure I could have just made regular meatballs and spaghetti, but that would have been boring. This blog is all about having fun with food and trying new things out. In the same vein of thinking, I could have just made one sauce to go on the meatballs, but the flavor contrast between the two couldn't be replaced with anything else. Enjoy!
I need to step up my writing and cooking skills a peg or four, because Katy Weaver keeps knocking it out of the park with all these photos.