There’s nothing like a home-cooked meal after a long day at work; and to be honest, sometimes, nothing will do the trick like a big bowl of spaghetti and meatballs with your favorite glass of wine. I didn’t grow up with an Italian nonna teaching me how to make this meatball-magic happen, so I decided to experiment with my own recipe. Please note, the following recipe is an attempt to optimize for:
| 1. prep time | 2. cook time | 3. taste satisfaction/time spent |
Spaghetti and Meatballs (Approx. prep to eat time 45 minutes)
STEP ONE: PREP YOUR INGREDIENTS
| grass fed ground beef | onions | baby crimini mushrooms | breadcrumbs | bay leaves | garlic | crushed tomatoes |
STEP TWO: MAKE SOME MEATBALLS
| Combine the ground beef (~ 2 lbs), breadcrumbs (~ 2 cups), about half a bunch of parsley (chopped), shredded parmesan (~ 0.5 cup), some salt and pepper | Form into balls |
STEP THREE: COOK THOSE MEATBALLS
| In a large pot, start cooking your meatballs until they’re browned all around; this will help them keep their shape in your sauce |
STEP FOUR: START THE SAUCE
| Add your onions, garlic, and mushrooms to the pot with your meatballs and let those aromatics soften up |
STEP FIVE: ADD CRUSHED TOMATOES
| Add ~56 oz. of crushed tomatoes |
STEP SIX: COMBINE EVERYTHING AND LET THAT SIMMER FOR A WHILE
| Throw in about 5 – 6 bay leaves and let that simmer (make your pasta in the meantime) |
ENJOY!
| Cook some of your favorite pasta, I used a corn & rice based gluten free spaghetti here; top with some chopped parsley and grated parmesan. Eat. |
After having released this spaghetti and meatball iteration to about 4 users (total), it has been deemed a statistically significant success. [i need to go on vacation].
xo, Huckleberry Kim
