Speedy Killer Meatballs

Wednesday night has  become "date night" at our favorite local Italian joint.  The bar is small, the tender is cheeky, the bread is warm, the drinks are strong, and the meatsaballs are soo nice.  Tonight we're having another snow-storm, bad enough to keep us home.  At 5:30 I was determined to have somea goooda meatsaballs on the table by 7 or so...and this is how I got there.

Time: 45-90 min
Yield: 4 servings

Ingredients:
1 lb ground beef, I used 80/20 cuz I had some patties in the freezer from summer.  You can go a bit leaner, but I wouldn't recommend going much leaner...they're meatsaballs.
1 egg, beaten
1 T olive oil....to be frank, I had no eggs, so I used a big fat fat tablespoon of mayo which is essentially oil and eggs...turned out great.
1/4 + cup bread crumbs
1 T capers, minced
1/2 large onion, minced
2 cloves garlic, minced
1/2 t all spice, ground
2 t sage, dried
1 t fennel seeds, chopped
2 t oregano, dried
1/4 + cup grated parm, romano, or other fave
1/4 pancetta, diced
1 garlic sausage
a bit of salt, a healthy grind of pepper
1 jar of Muir Glenn organic or other marinara
1/2 to 1 lb of dried or fresh sketti, cooked al dente


Method:

• Combine meat, egg, oil, bread crumbs, capers, onion, garlic, herbs and cheese until just combined. Be careful not to over-work the mixture, it will get tough eventually. If it seems dry, add some oil, if wet, some more crumbs.
• Form mix into 1.5 inch diameter balls, or whatever size meatsaball you like (should yield about 16 1.5  inch meatsaballs)
• Heat large heavy bottom skillet over medium heat - add a drizzle of olive oil and heat till shimmering.  Add pancetta and cook over low until the fat has rendered out and the meat is crisp and bacony. Remove and drain.
• Brown meatsaballs in bacon fat in 2 batches, be sure to let them settle and cook before turning, or they will break. Remove the first batch to drain on towel when you start the second batch.  Cut sausage in half and add to the second batch of balls to begin browning.  Drain all meat when browned.
• Blot pan with paper towels to reduce fat, return all meat to the pan, add jar of sauce and sprinkle with some oregano and maybe garlic powder.  Bring up to a good simmer, reduce to low and partially cover until meat is cooked thru (15 - 20 min or as long as you like - can't go wrong).  
• Once the meat has all cooked through, remove the lid and simmer until sauce is as thick as you like - meanwhile drop the pasta and cook until just al dente.
• Drain pasta, reserving about a ladle of water.  Serve in pasta bowls, about 4 meatsaballs per serving. 
• Reserve the sausage for snacking, it will be a lil tough after all that cooking.  Garnish with grated cheese and fresh pepper.

Sorry kids...no vegan or veg alts today.