The title says it all. Seriously.
Want to take spaghetti and meatballs from Sunday night’s kids’ dinner to OMG I’ll do almost anything, no absolutely anything, to shove this stuff in my mouth? I thought you might.
You’re in luck; it’s easy as a college kid at 2 am on a Saturday night. And cheaper too.
I begged and pleaded with a server at The Pourhouse a number of weeks ago to tell me the secret of their spaghetti and meatballs. Okay, the truth is I just asked; but begging and pleading sounds like a better story. The directions I was given were: roast tomatoes and garlic with olive oil and blend everything together with basil. That’s it.
The sauce is rich and creamy as a carbonara without a bit of dairy in sight. It really is the BEST ever spaghetti and meatballs.
- 5 ripe tomatoes, cut in half
- 8 cloves of garlic, whole
- ⅓ cup basil leaves
- Olive oil
- Sea salt
- 1 lb. ground beef
- 1 lb. ground pork
- 3 cloves garlic, minced
- ½ onion, minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- ⅓ cup panko or bread crumbs
- Oil for frying
- Sea salt
- Spaghetti noodles
- Parmesan cheese, grated
- basil leaves
- Preheat oven to 400 degrees. Roast tomatoes and garlic with a generous amount of olive oil for at least 2 hours.
- In a food processor or blender, blend tomatoes and garlic with basil, a good pour of olive oil and a generous bunch of sea salt. Set aside
- In a large bowl, mix all meatball ingredients together and form into 1″ balls.
- Heat oil in a large frying pan over medium heat. Add meatballs and sauté, turning frequently, for 30 minutes or until they are completely cooked through. Set aside.
- Toss pasta in a light coat of sauce and top with meatballs, parmesan and basil leaves.
- Serve with a big glass of red wine