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Conchiglie With Meatballs

INGREDIENTS
FOR THE MEATBALLS
one pound 90% lean ground beef
one cup chopped onion
four cloves diced garlic
1/4 cup whole milk
six tablespoons corn meal
one large egg
salt and pepper
dried oregano
1/3 cup grated parmigiano reggiano

FOR THE PASTA AND SAUCE
half pound dried conchiglie pasta
one large box or can diced tomatoes
half cup diced onions
salt and pepper
red pepper flakes
dried oregano
dried thyme
olive oil
half cup dry white wine

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Put all the meatball ingredients in a bowl and mix it all up thoroughly.

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Form into 1.5 inch balls and arrange on parchment on top of a cookie sheet. Bake the motherfuckers for 20-25 minutes at 400 degrees.

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Sautee the onions with oregano, thyme, black pepper, and red pepper flakes until nice and soft, but not caramelized.

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Deglaze with the white wine.

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Reduce off almost all the liquid.

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Add the tomatoes and simmer on medium while waiting for the meatballs to bake.

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Motherfuckers are done.

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Sauce is done.

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Put the al dente conchiglie in the bowl, layer the meatballs on top, ladle on the sauce, and grate some reggiano.

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YUMMY! BTW, PhysioWife made the meatballs and I made the sauce.

Comments

  1. gingerest says

    Meatballes are even better if you mix some ground pork in with your ground beef. (Shh, I know they’re fattier that way, but you’re baking them so the fat browns off anyway, and besides, you used whole milk, egg yolk and cow-related cheese for flavor, so it’s not like you’re phobic about saturated fat.)

  2. bam294 says

    Can I ask why you are cooking meatballs in oven? I thought you wanted to scald meats to keep in juices. But maybe there’s a paywalled paper I missed. :-)

  3. Trebuchet says

    Serious question: What should the fat content be in the beef? 90%, for some reason, sounds a little too lean. And expensive. Most of the fat, as gingerest says, will render off (I think) but it leaves some flavor behind.

    Looks delicious anyhow, although I’d likely be using it with plain ol’ spaghetti.

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