spaghetti (the brown rice kind) & meatballs (the spicy kind)

what is there to say about spaghetti & meatballs? if you’re a fan, there are few dishes that offer the same level of overall fulfillment, warmth, and welcome familiarity. if you liked it as a child, it will always be a favorite dish-even if you don’ think of it as such (it’s an easy one to forget about). when i was a kid i would only eat the spaghetti with the sauce and leave out the meatballs (this would upset my mom)-now it’s (or rather should be) the other way around: more of the meatballs (eating very little red meat these days), less of the starch. this time i used (gluten free) brown rice spaghetti (i don’t think anyone really noticed the difference) and loaded the meatballs with lots of freshly chopped basil and red pepper flakes-they turned out great: deliciously spicy and tender. something about meatballs- – -even though i had some last night, my mouth is watering as i write about them today. i have leftovers in the fridge, but i think it’s a little too early to eat some at 7:00 A.M-don’t you?

ingredients for 4-6 servings:
    • 1 medium onion, cubed
    • 3-4 cloves of garlic, minced
    • 2 stalks of celery, finely cubed 
    • 6-8 crimini mushrooms, cubed (optional)
    • 1 pound organic grass fed ground beef (7% or less fat)
    • 1 large bunch fresh basil
    • 1 tsp fresh or dry oregano
    • 1 tsp red pepper flakes (for spicy)
    • 1/4 tsp (just a hint) of ground nutmeg
    • 1 tsp cornflour
    • 2-3 tbs extra virgin olive oil
    • sea salt and freshly ground pepper
    • 2-3 cups good quality stewed tomatoes
    • 1 package spaghetti (cook al dente to package instructions)
    • good parmesan cheese
    continued (click on read more)>>>

    1. in a bowl combine the beef, about 1/4 cup finely chopped basil, sea salt, freshly ground pepper, red pepper flakes, cornstarch, and nutmeg with 2 tbsp water and combine well (best by hand) so that everything is evenly distributed. once the mixture is well combined, form the meatballs (about the size of the palm of your hands).

    2. in a deep skillet (or dutch oven) heat the olive oil, then add onions, garlic, celery, and mushrooms with a touch of sea salt and sautee for 3-5 minutes on high while stirring. add the meatballs and allow them to brown on one side before carefully flipping them over to brown the other.

    3. when the meatballs are browned, add the stewed tomatoes, oregano, a few basil leaves, and 1/4 cup of water and bring the pot to a boil. reduce the heat and simmer the sauce for at least 30 minutes. taste and adjust for salt & pepper. add a dash of fresh olive oil and a few fresh basil leaves just before serving. sprinkle with good parmesan cheese. enjoy!

    (Visited 35 times, 1 visits today)

    Leave a Reply

    Your email address will not be published. Required fields are marked *