Thursday, May 1, 2008

Spaghetti & Meatballs

serves 6-8
2 lb spaghetti (or linguini is really good, too. That's what I used this time)
2-28 oz. cans crushed tomatoes
1 medium sized onions, diced (I like it diced small, but it's up to your personal preference)
5 cloves garlic, crushed and chopped roughly
olive oil (to cook the onions and garlic)

1 lb ground beef
1 lb ground pork
3/4 c. italian bread crumbs
2 L or XL eggs
1 small block of mozarella cheese, cut into small cubes that will fit inside the meatballs
  1. Cook onions in olive oil over medium heat until soft. Add garlic until fragrant and soft.
  2. Add crushed tomatoes and continue stirring.
  3. Mix meat, bread crumbs, and eggs ina seperate bowl with your hands. Make little meatballs, about 1 inch in diameter, make a hole in the middle, add a cube of cheese and seal up.
  4. Drop the meatballs into sauce and let cook for about 15 minutes until cooked through.
  5. In the mean time, boil pasta according to packaging directions, to al dente. Don't overboil!
  6. When the meatballs are cooked through and the pasta is done, take meatballs out of sauceand place in a seperate bowl. Put pasta in sauce and toss until the sauce it thorooughly incorporated on pasta.
  7. place in a large serving bowl, put meatballs on top and serve.

No comments: