Tuesday, January 21, 2014

Spaghetti and Meatballs

Now that you have learned how to make an incredible Simplest Marinara Sauce it's time to add the meatballs! And this recipe is super easy for any level of college cooking. So, let's get started.

You remember I featured The Meatball Minis  a few months ago as a option for sliders.  That recipe was adapted from Ted Allen whereas this one is from Cooking Light's Comfort Food Magazine's Spaghetti & Meatballs.  Both are easy, it's just a matter of which flavor you like better! I like a 50% ground pork and 50% ground beef mixture for my meat! You decide!!

9" x 13" x 2" Pyrex dish
Mixing Bowls
Super clean hands
Large saucepan to boil pasta
Large skillet to heat the Simple Marinara Sauce or your favorite store-bought pasta sauce

Olive oil
1 lb ground sirloin (90% lean)
4 cloves garlic, minced
1 tsp salt
1/3 cup of panko or Italian breadcrumbs
1 large egg
1/4 tsp crushed red pepper flakes
1/4 cup romano or parmesan cheese (grated), or ricotta
*if you have some favorite herbs, add a few sprinkles here, i.e. thyme, oregano, basil, marjoram

1. Wash your hands frequently.
2. Preheat oven to 450F degrees.
3. Lightly oil your oven-proof Pyrex dish.

4. Combine your meat, garlic, salt, breadcrumbs, egg, red pepper flakes, and cheese.

5. Using your hands mash the mixture together until just combined.

6. Dampen your hands and roll mixture into 1" or  2" balls.

7. Place meatballs into pyrex dish in single-layer, just touching.

8. Bake for 15 - 20 minutes depending on the size of the meatballs, until just done.

9. Start boiling your pasta and heating the marinara sauce.

10. Add the meatballs to the marinara sauce to finish cooking.

11. Plate the whole 'shebang' once the pasta is drained!

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