Spaghetti And Meatballs Motherfucker!!!111!!111!1!!1


INGREDIENTS
1.25 pounds ground beef
one cup + half cup diced onion
three cloves finely diced garlic
one egg
one teaspoon salt
quarter cup whole milk
four tablespoons corn meal
finely (ish) chopped parsley
quarter cup grated parmigiano reggiano
one tablespoon oregano
one teaspoon ground fennel seeds
one teaspoon ground red pepper flakes
one teaspoon ground black pepper
dried basil
half pound spaghetti
one box Pomi strained tomatoes
one small can crushed san marzanos
olive oil

0907151840

Mix together one cup onions, garlic, corn meal, milk, egg, some parsley, reggiano, oregano, fennel seeds, red and black pepper and salt.

0907151846

Add the meat and mix thoroughly.

0907151855

Form into balls and arrange closely on an oiled baking pan. Put them in a preheated 450 degree oven and bake until starting to brown on top (about 20-25 minutes).

0907151904

Sautee half cup onions in olive oil until getting translucent.

0907151923

Add the tomatoes, dried basil, and some fresh ground black pepper. Simmer on low, salting to taste.

0907151923a

Meatballs are done. Note, looks like our fucken oven is totally uneven in heat distribution…

0907151946

Put the meatballs in the fucken sauce and continue to simmer for at least 15 minutes, meatballing up the sauce and saucing up the meatballs. While this is happening, boil up the fucken spaghetti in salted water.

0907151951

Drain the spaghetti, put in bowls, aliquot out some meatballs, and ladle sauce on top. Garnish with parsley and grated reggiano.

Comments

  1. polishsalami says

    Looks good, but I’ve personally come around to pork rather than beef when making something like a lasagne. The only thing is the pork can lose flavour if overcooked.

  2. otrame says

    My son does almost the same thing, but he puts some mint in the meatballs. It’s amazing how good they are.

  3. Dago Red says

    Never share your your recipe for meatballs with a Dago! It’s like God — everyone else does it WRONG!

  4. Trebuchet says

    I just notice that three meatballs mysteriously disappeared between the before and after photos. Obviously aliens. Meatball loving aliens.

  5. says

    I actually do kind of agree that the chopped onions–while outstanding in meatballs for albondigas soup–were a little out of place in Italian meatballs. They tasted fantastic–don’t get me wrong–but they were different than typical Italian meatballs.

Leave a Reply

Your email address will not be published. Required fields are marked *