Tuesday, July 29, 2014

Spaghetti and Meatballs

When I wasn't inspired to go out for food today, I decided to make a grocery run so I can make spaghetti and meatballs. Thanks J. for the inspiration. Pic of my proud accomplishment:

Meatball based on Rachel Ray recipe below:

My instructions (step by step)
  1. Preheat oven to 425 F before making meatballs. 
  2. I used about a pound of ground sirloin (exactly maybe .8lbs on the scale), 1/2 cup of breadcrumbs, 1/3-1/2 cup of Parmesan cheese, crushed garlic, one egg (beaten well before adding in), crushed red peppers, dried parsley/basil herbs, and some olive oil. Mixed the stuff well first with a folk, then with greased hands next. Made around a dozen or so meatballs with hands. Pic of raw meatballs:

  3. Put in oven on cookie sheet (I added greased aluminum foil) and cook for 10-12min. Check one with fork/knife when time is finished just to see how it turned out. 
  4. While meatballs are in the oven, boil water to make pasta.
  5. Pasta in my recipe is Barilla (I like Linguini Fini and Thin Spaghetti types), cooked according to box instructions (boil water, add salt, cook pasta for about 6-7min, always taste for right consistency before draining).
  6. Pasta sauce is Ragu 7-herb tomato cooked with some water (from cooking pasta above), crushed garlic, and sundried tomato. Add cooked meatballs in sauce to coat well. I used 4-5 meatballs and saved the rest for snacks / food later this week.
  7. Presentation: place drained pasta on plate, layer on meatballs and sauce, top off with fresh basil, black pepper, and Parmesan cheese. Eat!

1 comment:

Wendy said...

Yum! Looks great. Nothing like a home cooked meal.