Living on the Edge: Spaghetti & Meatballs

Yeah. Posting about spaghetti and meatballs again. I don’t know what it is. I’m such a huge fan of this dish, it’s a little embarrassing. Because it seems ridiculous to post a recipe for spaghetti and meatballs, I’m going to. This one reads a bit odd, but the flavors and textures make sense in the dish.

Ingredients
1 pack ground calf moose [not trying to be cool, it’s just what I got. beef would be awesome too, or any other quality red meat for that matter] some leftover mashed potatoes [cause I had them, and they and ground meat get along] a tbsp or so of soy sauce [mushroomy salty + meat = good] An egg [= glue] Scant tbsp of fennel seeds or so, ground [personal favorite spice with Italian meat dishes] Salt and pepper [apply + (taste+adjust)*(until it’s right)] A tbsp or two of flour mixed into some milk [sloppy panade, likely redudant with the potatoes already pitching in some starch binder] Some home-made tomato sauce [canned tomatoes, few cloves garlic, sugar, and red wine vinegar] Oh yeah, 100g spaghetti per person.

Method

Mix the crap out of it [except sauce and spaghetti, of course], until the mixture starts to get a little pasty. Roll meatballs. Fry meatballs slow and long in olive oil – striving to achieve as much browned bits on the pan as possible, and a good crust on at least one side. When you’re confident they’re cooked, add tomato sauce, and scrape off the stuck on bits. Tweak seasoning. This really should have been done when you made the tomato sauce. Add cooked pasta [did I mention you have to cook the spaghetti?] to the pan, gently mix, and let it sit a couple minutes. Tip: try a meatball doused in grated cheese.

I know. Totally awesome and original recipe. Gong show ingredient list that by no means needs to be adhered to to make a good meatball. But for whatever reason, when done properly, spaghetti and meatballs rocks my world – again and again. I should start a campaign for real spaghetti and meatballs..

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