Spaghetti and Meatballs
Here are some balls your Nonna would be proud of.
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Spaghetti and meatballs is one of the most classic dishes in the world. It’s the perfect combo of simplicity, flavor and affordability. Now, there are a million ways to do it. Different ways to make the sauce, different combinations of meat, different tips, tricks and secret ingredients. But when it comes down to it, there are certain steps that you should take regardless to ensure the maximum ball flavor, texture and consistency. Why I love this recipe so much is because it is very straightforward and features some great cooking fundamentals that ring true for many different recipes. This is a celebration of simplicity and taking the time to do things right. Browning your balls instead of baking them. Using the fat from your balls to build your sauce. Combining and building upon flavors so that the final product is a beautiful meld of all of your flavors in a smooth, coherent and delicious bite. I talk about the process a lot, the therapy that comes in the kitchen. I think that classic recipes like this embody that more than anything. There is connection to family members, childhood memories, maybe a movie (Lady and the Tramp comes to mind). Cooking is so much more than throwing shit on the stove and eating it. This recipe is proof of that.
Estimated Time: 45-60 minutes
Serves: 4-6
Ingredients:
1 lb ground beef (or a mixture of beef, veal and pork)
1 medium carrot, grated
1 medium shallot, grated
4 cloves garlic, grated
Tsp onion powder
1 tsp garlic powder
Tsp Italian seasoning
Dash chili flake
Dash black pepper
Pinch of salt
1 box bucatini (better than spaghetti)
1/2 c bread crumb
1/4 c milk
1 egg, beaten
1/4 c fresh parm, grated
1 tbsp tomato paste
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