Adult "spaghettios"
From tuilelaith 7 years agoIngredients
- 2 28-ounce cans whole peeled tomatoes shopping list
- ¼ cup panko (Japanese breadcrumbs) shopping list
- 1 tablespoon coarsely grated Parmesan, plus more for serving shopping list
- ½ teaspoon dried oregano shopping list
- ¼ teaspoon garlic powder shopping list
- ¼ teaspoon crushed red pepper flakes, plus more shopping list
- Kosher salt shopping list
- 1 large egg, beaten to blend shopping list
- 5 tablespoons heavy cream shopping list
- 1 pound ground beef chuck (20% fat) shopping list
- 2 tablespoons olive oil shopping list
- ½ medium onion shopping list
- 1 large garlic clove, finely grated shopping list
- Freshly ground black pepper shopping list
- 2 tablespoons tomato paste shopping list
- 2 teaspoons sweet paprika shopping list
- 1 tablespoon sugar shopping list
- 4 large sprigs basil shopping list
- 12 ounces anelletti, ditalini, or other short tubular pasta shopping list
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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