As temperatures drop and sun begins to set earlier, I start craving more time at home. Rather than going out into the cold, the perfect Saturday afternoon is spent reading, maybe sipping a cup of tea or a glass of wine, and then slowly making our way to the kitchen to prepare dinner. During the week, dinners have to be quick and simple, suitable to be consumed between 9pm when I typically get home and 1am when I'm falling asleep. On Saturdays, however, we have the luxury of time to prepare a meal that requires more than two steps, to let sauces simmer, to set a proper table and enjoy the process of cooking.
Spaghetti and meatballs make the perfect meal for a chilly Saturday. It is comforting, involved enough to require a couple of hours, but not too complicated, and makes plenty of leftovers for the week. I've tried many versions of meatballs and a recent favorite is adapted from Williams-Sonoma. These meatballs are savory with prosciutto and Parmesan, yet still feel light. It is important to work the meat gently, flipping it with the whole hand as you mix just until combined rather than mashing it with the fingers to achieve the perfectly uniform mix that would result in tough meatballs. As a side we has sauteed escarole, but broccoli rabe, kale, or even a green salad would all work.
Adapted from Williams-Sonoma