Eli’s (in)famous spaghetti & meatballs recipe

When it comes to cooking, I love making food that tastes delicious. And as a pasta lover, I have come to make this recipe based on the classic and very popular Italian dish: Spaghetti and Meatballs. And out of all the pasta dishes I have made, so far by family vote this dish is my best one out of all the others. If anyone tries it, I hope you all like it! This recipe was made with love, patience, and suppressed anger.


What you need:

Ingredients: Water
Neutral oil (vegetable oil)
1 tbsp of butter (unsalted)
Salt
Spaghetti or any sort of pasta
½ Lb of minced meat
¼ white onion
1 clove of garlic
½ Roma tomato
1 jar of tomato sauce (Prego or Ragu is recommended; already seasoned)
Thyme
Rosemary
Basil
Oregano
Garlic powder
Onion powder
Black pepper
Bread crumbs
2 large eggs

Supplies: One large and one medium ceramic nonstick-pots
Slotted spoon
A large metal bowl
A ladle spoon
Patience, love, and suppressed anger
A silicone or wooden spoon (used for taste testing)
Colander (aka metal strainer bowl)
Blender


The preparation:

  1. Turn the stove on to medium heat, fill up the large pot with water and set it on the heat. Swirl oil (to not let the pasta stick) and add salt (for taste) to the water. Let it boil.
  2. In the large metal bowl, add your minced meat and beat it with your suppressed anger. This will tenderize and let the meatballs keep its shape and form along with letting the ingredients combine well.
    Blend the fourth of an onion, garlic clove, and half tomato with ½ cup of water. Make sure it is like a slightly-watery paste.
    Add salt, pepper, bread crumbs, two tsp of each spice [rosemary, thyme, oregano, basil, onion and garlic powder], the onion, garlic, tomato blend, and the 2 eggs. Mix well and then knead thoroughly with a small beating session using your Patience, Love, and Suppressed Anger. Or use a large spoon if you don’t want to get your hands dirty.
  3. Add your spaghetti to the boiling water and let it cook for 10-15 minutes on medium heat. Stir occasionally. Once cooked, strain the pasta and wash gently with cold water (stops internal cooking process). Wash the pot and dry thoroughly.
  4. Meanwhile, in the medium pot, boil water, a pinch of salt and a dash of oil. Then start shaping the meat into dollar-coin-sized balls. Once the water boils, add the meatballs and simmer them for 5-10 minutes. Use a toothpick to check their internal readiness.
  5. In the large pot, add the butter and a bit of oil. Add the tomato sauce (tip: with the leftover sauce in the jar, fill it up to a sixth or an eighth of the jar with water and shake it. Empty the watered-down sauce into the pot.) followed by the spice blend, and black pepper. Stir thoroughly. Add the meatballs and mix well. Use more tomato sauce or water if needed; taste test. Add the spaghetti or serve apart while hot.

Enjoy!


CREDITS:

The chef and one who wrote the recipe: Eli
Published by: eLIE

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"SOMEBODY TOUCHA MA SPAGGHET!"

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Pub: 25 Oct 2024 17:09 UTC

Edit: 28 Oct 2024 15:11 UTC

Views: 83