This is why they put the 'C' in comfort foods. Easy to prepare and so yummy to eat. Lets get started.
You will need:
1.Hungry Family or Two Hungry People.
1 Box of Wheat or Regular spaghetti noodles.
FOR MEAT BALLS.
2 lbs of Ground Turkey or Beef, Pork or Chicken. Keep in mind that they all cook the same way.
3 Stalks Celery finely chopped.
1/2 Red Onion finely chopped.
A good handful of Basil finely chopped
3 to 4 garlic cloves finely chopped.
1 Egg to bind the mixture.
2 cups Panco bread crumbs. One cup to add to the meat ball mixuture and one for rolling the meat balls in.
1 Tablespoon White Balsamic Vinegar (optional)
1 Tablespoon Olive oil.
1 teaspoon of these spices. Cinnamon, Cumin, Pepper, Thyme.
1 good pinch of pepper flakes.
Peanut oil for frying
FOR SPAGHETTI SAUCE
1 Cup of Ketchup.
1 16 oz Can of ready cut tomatoes.
1 8 oz Can of tomato sauce.
A pinch of Basil and Rosemary finely chopped. Add teaspoon of cinnamon and pepper if desired.
METHOD OF PREPARATION
Note: You can make one item at a time and keep it heated in the oven if you like. Make the Meat Balls first, then cook the spaghetti, then the sauce. This way if you are a beginner you don't get overwhelmed.
FIRST: Have a cookie tray ready to put the Meatballs on.
Chop up Red Onion, Celery, Garlic, Basil. To this mixture add spices and 1 cup of Panco bread crumbs. Add meat and mix very well. (WASH HANDS). Now add a table spoon of Olive oil & White Balsamic Vinegar to the mixture and egg. Mix very well. (WASH HANDS). Pour the other cup of crumbs into a small bowl. With a Tablespoon scoop out a little bit and put into the palm of your hand. If you cup both of your hands together their should be enough room for it to move. If not pinch a bit off. Drop it quickly from one hand to another it will form a ball on its own. Now that you have a ball dunk it in the bread crumbs. Place on cookie try. Repeat until all the meat is used up. (WASH HANDS) Now you can either cook these right away or cover them up and put them in the refrigerator until the noodle and sauce is done. Find out what works best for you.
SECOND: Frying the Meat balls.
Coat a large pan with oil about enough to make the tip of your finger oily. Not too deep. Cook Meat Balls between a range from Medium High to Medium Low. It's okay to turn the stove down to low if you feel their getting to dark and then back up if their not cooking at all ,as I show in my video. Use tongs to turn them over as they turn golden brown. Keep cooking meat balls until they are all browned on all sides. When this happens take a lid and place it on top and turn the stove top to Med-High. It will spit and spatter a little. We want all the meat balls to be cooked all the way through. When they are done place them on a plate with paper towel to drain. Check one or two. If they are still pink inside return to the pan and cook for another 4 to five minutes. Place cooked Meat balls on a plate and cover and keep warm in over on the lowest temp.
THIRD: Cooking the Spaghetti.
Fill a pot with water. Turn stove top to high. As soon as you see little bubbles starting to form break your spaghetti in half and put in the water. Stir noodles to prevent from sticking together. If need be turn down the burner to Med-High the noodles will still cook. Leaving the water on high the entire time will only make the water boil up and over. The noodles will cook at Med-High, Medium, and even Medium Low. Test the noodles along the way. When you see white foam on top of the water, that is when their close to being done. That is the starch coming out.
FOURTH: Making the sauce.
This is the easiest. Open your cans and pour all into a pot with 1 cup ketchup and rosemary and basil and spices. Cook on Medium stir often. If you decide to cook the Meat balls after you start the sauce. The sauce will be done when the meat balls are done. Just keep stirring it and turn down if need be, then back up.
A big slice of French Bread and Parmesan and Dig in.
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