My famous spaghetti meatballs

     SUNDAY DINNER.

Growing up I had always had the knack for cooking, I loved everything about it from the smell of spices to the general process of making something incredible. I remember watching my mother whip up delicious meals both African (part of my background) and Italian. Curiously watching I picked up a few tricks and today its safe to say am not a bad cook and something decent always comes out of my kitchen.

    Most of my adolescent life was lived in Italy, and nothing makes an Italian happy than a bowl of “pasta”. Over the years I have perfected my meatballs and I call it the “fifteen-minute” meatballs. 

               

 

INGREDIENTS 

 1 lb    Ground beef      

 1/2 lb Ground pork 

 1 fineely chopped onions

 1 tbsp olive oil

 3 cloves of Garlic finely chopped

 2 tbsp Parsley             

1 cup grated Parmigiana cheese     

1/2 tsp Italian spice mix          

2 Eggs                             

1/2 cup Bread crumbs            

1/2 tsp Salt                            

1/2 Pepper                       

1 canned tomatoes sauce

1 pack spaghetti

PREPARATION

Preheat oven to 375, prepare oven trays with aluminum paper. Bake for 20 minutes. Pot filled with water for the spaghetti.

In a sauce pot add olive oil, then pour in the chopped onions, and garlic. Salute onions until transparent then divide it into two portions also divide the pepper and parsley in two halves.

In a mixing bowl add ground beef and ground pork, eggs, one portion of the cooked onions, Italian spice mix , bread crumbs, salt, half of the pepper, parsley and mixed with your hands, then add parmigiana cheese,

On a tray rapped with aluminum foil roll the meat into balls, I prefer them large since when they cook they shrink and put in the oven to bake.

Prepare sauce by adding crushed or pureed tomatoes to the saluted onions let slowly cook on low heat. Add salt, pepper, (I advise to do this before you start the meatballs) allow simmer for 15 minutes add parsley. Pour the ready meatballs into the sauce (add the sauce from the meat), cover and let slowly simmer for 10 minutes more.

In the boiling water add spaghetti and cook according to preparation time (I prefer “al dente”) drain and serve  ENJOY!

BUONAPETTITO!!

So I call it my fifteen-minute meatballs because it takes me fifteen to prepare it, on a very productive day....forgive my presentation, it will get better....let me know if you tried  this recipe.

XOXO