Oyy, it has been a minute. We made a swift decision to relocate from Jackson, MS to St. Louis, MO and though Arjun still loves to stay busy in the kitchen when he can, settling into our new home has held us up, but... we are back!!!
Arjun and Mama made spaghetti with meatballs using a special tomato sauce that tastes just a little bit extra yummy.
The following recipe was used in our video:
HUGE BATCH OF MEATBALLS
1 c rolled oats blended in magic bullet (or 1 c breadcrumbs)
3 whole eggs
1 lb 93% lean grass-fed beef
1 lb organic ground pork
10 basil leaves, chopped
1 tsp pink salt
freshly ground pepper
Combine all ingredients in a medium mixing bowl.
Mix ingredients together using a rubber spatula, until the mixture is uniform throughout.
Roll the mixture into balls and space them out on a baking sheet lined with a silicone liner.
Bake for 15 minutes, or until the meatballs are cooked through, that is, there should be no pink inside, and a thermometer inserted into the center of a meatball should read 165°F.
SOFRITO-BASED SPAGHETTI SAUCE
1 large yellow onion, chopped
2 carrots, peeled and chopped
2 sticks celery, chopped
½ tsp pink salt
5 cloves garlic, chopped
4 tbsp balsamic vinegar
28 oz can whole peeled tomatoes, blended in magic bullet
10 basil leaves, chopped
Coat a stainless steel pot with extra virgin olive oil.
Sautee the onion, carrot, celery and salt on medium heat, until the vegetables are soft.
Increase the heat and deglaze with balsamic vinegar, cooking until evaporated.
Reduce the heat back to medium, and add the tomato puree and basil.
Reduce the heat so that the sauce simmers, cover and cook for 45 min.
Uncover the sauce, and cook for another 15 min, until it thickens.
Let the sauce cool. Then puree it in a blender.
Now, combine this sauce with the already prepared meatballs, and pour onto cooked spaghetti noodles. Enjoy!
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