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:
My instructions (step by step)
- Preheat oven to 425 F before making meatballs.
- 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:
- 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.
- While meatballs are in the oven, boil water to make pasta.
- 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).
- 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.
- Presentation: place drained pasta on plate, layer on meatballs and sauce, top off with fresh basil, black pepper, and Parmesan cheese. Eat!
1 comment:
Yum! Looks great. Nothing like a home cooked meal.
Post a Comment