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Home Grill Chicken Cesar Salad With Oysters

Adult "spaghettios" Recipe

Ingredients

How to make it

  • Purée tomatoes in a food processor until mostly smooth; there should still be some dime-sized pieces remaining.
  • Set aside.
  • Whisk panko, cheese, oregano, garlic powder, ¼ tsp. red pepper flakes, and 1½ tsp. salt in a medium bowl.
  • Whisk in egg and cream.
  • Add beef and mix with your hands until just combined, being careful not to overwork (if packed too firmly, meatballs will be dense).
  • Form into 1"-diameter balls (you should have about 24); transfer to a plate.
  • Heat oil in a large skillet, preferably cast iron, over medium-high.
  • Cook meatballs, turning occasionally, until lightly browned on all sides but not fully cooked through, about 5 minutes.
  • Transfer to another plate.
  • Cook onion and garlic in same skillet, stirring occasionally, until onion is translucent and begins to soften, about 5 minutes; season with salt and pepper.
  • Add tomato paste and cook until brick red, about 1 minute.
  • Add paprika and a pinch of red pepper flakes and cook until fragrant, about 1 minute.
  • Add sugar, basil, and reserved tomato purée.
  • Reduce heat and simmer until sauce is slightly reduced and flavors have melded, about 20 minutes.
  • Add meatballs and any accumulated juices; continue to cook until meatballs are cooked through, 5–10 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
  • Drain and return to pasta pot. Pour sauce and meatballs over pasta and stir to combine.
  • Transfer to a platter and top with cheese.

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The Cook

tuilelaith Columbia, MO

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