The Best Meatballs With Angel Hair Pasta

Over the years my tastes in food have evolved a lot. I have gone from eating Indian only to experimenting with different kinds of cuisines and even when it comes to experimenting with different types of meats, I have gone from eating chicken only to lamb, seafood, beef and even pork. I know that there will be a lot of folks who are reading this and nodding their head in disapproval ..... but the truth is that I have come to enjoy a wide variety of foods and developed my love with food even more because I am willing to try new things.

For all those who eat a variety of meats, I invite you to try these. I have modified the original recipe according to my tastes (heavier on herbs and chili flakes) and the ingredients that are easier to find and it always works! This recipe is a keeper in my kitchen. I always make a big batch of meatballs and freeze them. The next time I am craving for some pasta and meatball goodness, comfort is just a freezer door away. These meatballs are just as good inside a panini or just as an appetizer so don't limit yourself to what you can do with these. With pastas, these meatballs work just as well with a tomato sauce or Alfredo sauce. Sometimes I just crush these with a fork and add them to the sauce - it tastes better than any ground meat bolognese becasue of all the flavor in the meatballs and its a much quicker sauce to make. The options are endless!

✅ INGREDIENTS

• 3 garlic cloves, unpeeled
• 1/4 cup olive oil for frying
• 1 pound (450 gms) equal parts ground beef and pork mix
• 1/4 cup grated parmesan cheese
• 9 ritz crackers (finely crushed)
• Heaping 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp tsp dried oregano
• 1 tsp dried basil
• 1 tsp crushed dried chili flakes
• 2 large eggs
• 2 tsp tomato paste

✅ INSTRUCTIONS

1. Heat a small skillet over medium high heat. Add garlic cloves and toast them until skins are brown-spotted and garlic flavor has softened, about 5 minutes. Remove from the skillet, peel, mince and set aside.

2. Heat oil over low heat in a pan. In a medium bowl, break up meat into small clumps to facilitate mixing. Add the garlic, cheese, cracker crumbs, salt, pepper, chili flakes, basil and oregano. Mix lightly to combine. In another bowl, whisk 1/4 cup water, eggs and tomato paste until paste dissolves. Add egg mixture to meat mixture. Mix lightly with fingers until thoroughly combined. Remember never overmix the meat mixture - this will make the meatballs harder and drier. 

3. Shape the meatballs by hand or by using a 2 tablespoon coffee scoop.

4. A couple of minutes before frying the meatballs, turn the heat to medium high. Add meatballs to pan in batches, if necessary to avoid overcrowding. Cook, turning once with tongs, until browned on both sides, about 4 minutes total.

5. Transfer to a plate and set aside.

To make the pasta:

1. In a pot, boil sufficient water for pasta. Add salt to the water. 
2. In another pan, heat some tomato pasta sauce (store bought or home made) and add 1/2 cup water to it and the meatballs that you need for the dish. Cover the pan and let them cook for 10 minutes on low heat. 
3. When the water has boiled, add pasta of your choice. I prefer angel hair pasta for this dish. Cook till the pasta is al-dente and drain. 
4. When the meatballs have finished cooking, remove the cover and add salt and pepper to taste, a pinch of chili flakes and 1/2 tsp dried basil or 1 tsp fresh basil leaves. Mix well and add the drained pasta. Sprinkle with grated parmesan cheese and serve!

Jyotsna

I actually enjoy beef quite a bit .... especially Singapore favorites Beef Kway Teoh and Ginger Beef with Scallions. I am more than happy to eat a good burger or a flavorful sausage in a bun. And there are several recipes that I love to make with beef and pork This meatball recipe is one of them. It is another recipe from Pam Anderson's book "Cooksmart - Perfect Recipes for Everyday". I have tried to make these meatballs with all kinds of ingredients at hand and sometimes without the complete ingredient list or sometimes with substitutes and each time I am more impressed with the flexibility that this recipe has to offer. Just to begin with, this recipe calls for beef, pork and veal mix as the meat of choice but this turns out just as good with just beef and pork as well. I never seem to have the saltine crackers asked for so I substitute with ritz crackers with results just as good.

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About Wanni Arachchige Udara Madusanka Perera

Hey, I'm Perera! I will try to give you technology reviews(mobile,gadgets,smart watch & other technology things), Automobiles, News and entertainment for built up your knowledge.