Spaghetti and meatball on a stick
Binging with Babish · ♥ 12.7K likes · 407.3K views · 8 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tbsp butter
- 2 tbsp olive oil
Melt the butter with the olive oil in a large pan over medium heat.
Minnesota State Fair food on a stick
- ½ cup diced onions
- ¼ cup minced garlic
- 1 tbsp chili flakes
- 1 can San Marzano tomatoes
- salt
- 2 tsp sugar
Sweat the diced onions 30 seconds, add the minced garlic and chili flakes, and after 30 more seconds the canned tomatoes, breaking up the big pieces, with the salt and sugar.
- 8 oz dried spaghetti
Cook the spaghetti in salted boiling water about 8 minutes to al dente, then strain and chop it.
Mix the ground beef and pork with the salt, pepper, garlic powder, optional chili flakes and eggs.
Mixing the spaghetti meatballs
- 1 lb ground beef
- 1 lb ground pork
- 2 tsp salt
- 2 tsp pepper
- 1 tbsp garlic powder
- chili flakes
- 2 whole eggs
- ½ cup breadcrumbs
- ¼ cup buttermilk
Soak the breadcrumbs in the buttermilk and mix that in for even, moist meatballs.
- ⅔ cup herbs
- 1½ cups parmesan
Add the chopped herbs, the parmesan and the chopped spaghetti and mix, then form giant meatballs.
Finish in a 350F oven about 10 minutes, to 160F internal.
- 2½ cups whole milk
- 1 whole egg
- 2 tbsp neutral oil
- 1 tsp salt
- 2 tbsp sugar
- 1 cup all purpose flour
- 1 cup fine cornmeal
Mix the whole milk, egg, neutral oil, salt and sugar, then add the flour, cornmeal and baking soda; it should be very thick but still a little drippy.
Coat the room temperature meatballs in cornstarch, then in the corn dog batter, and fry at 325F, ladling hot oil over the top, 3 to 4 minutes until golden brown.
Finish the marinara with a cup of fresh basil and check the salt.
Finishing the marinara and tasting