Oscar results are in and the Kings Speech cleans up. Personally, I think it was the safest choice of the 10, a goodie but not a risky decision by the Academy. But that is just my little aside. Speaking of results, I owe you some restaurant week feed back!

If Kings Speech was the compelling emotional film that cleaned up, Sardine stole “best in show” for overall meal experience. Interestingly enough, Madison culinary judges (you guys) couldn’t find an Academy-like consensus for individual dishes. However, let’s relive our best dishes a little. Our favorites included the Sautéed Calamari at Graze, Arugula Salad and polenta at Harvest, and for the meat eaters, Steak and Ribs from Quively’s. In the dessert category, the anything chocolaty seemed to be the winner, and it worked quite well as an aphrodisiac: 60% of our diners enjoyed a different kind of dessert after leaving the restaurant.

While I didn’t create any golden statues for the RW winners, I think the Oscar night meal on Sunday deserves a lifetime achievement accolade. Meatballs, those timeless spheres of love got a makeover with healthy-chic ingredients like young arugula and San Marzano tomatoes. There are many ways to cook meatballs, but simmering them in the tomato sauce creates a velvety texture and adds depth to the sauce itself.

Ingredients

One package whole wheat spaghetti
1 28oz can crushed tomatoes (preferably San Marzano)
1 8 of 16 oz can tomato sauce
2 tablespoons olive oil
½ red onion
4 cloves garlic, minced and divided.
1 pound lean ground turkey
½ cup chopped Italian parsley
½ cup breadcrumbs
½ cup grated Parmigiano Reggiano cheese plus more for sprinkling
1 egg
1 tablespoon Dijon mustard
1 package

First, get that pasta water boiling.

For the Meat: Combine turkey, parsley, two cloves garlic, breadcrumbs, parm, egg and mustard in a large bowl. Grind some pepper over the top and a dash of kosher salt. Now get your hands dirty. Aim for forming meatballs about an inch and a half in diameter or about 3 tablespoons meat mixture. Be gentle, if you compact the meat too much, they will be come dense after cooking. Set aside for now.

For the sauce: Heat olive oil in a large saucepan (aka, pot) and sauté onion and two cloves garlic until softened and translucent, about 8 minutes. Add crushed tomatoes, sauce and bring to a simmer. (If you happen to have any red wine open, add a dash along for a deeper, rounder flavor.) When sauce begins to thicken after about five, add the meatballs and simmer until cooked through, about 12 minutes. Add arugula, stirring to wilt.

For the Pasta: Meanwhile, when the water reaches a rolling boil add pasta cooking until aldente (timing will vary, but roughly 8- 12 minutes. Drain and add directly to the sauce. Top with remaining parmigiano cheese, parsley and a grind of fresh pepper.

Serve, enjoy and criticize the worst dresses on the red carpet.