Spaghetti and meatballs, budget and premium versions
Ethan Chlebowski · ♥ 15.7K likes · 391.9K views · 15 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ lb ground beef
- ½ lb ground pork
- egg yolks
- 1 can canned tomatoes
- ¼ lb spaghetti
Mix a half pound each of ground beef and ground pork with egg yolks, onion, breadcrumbs, Parmesan, milk, the spice mix and fresh parsley; form into nine fairly large meatballs.
- onion
- panko breadcrumbs
- Parmesan
- milk
- spice mix
- fresh parsley
Place on a baking tray and roast at 400F until about 155 degrees internal.
Heat butter and olive oil in a pan over medium heat; add cracked garlic cloves, red pepper flake and oregano and let them bloom.
- butter
- olive oil
- garlic cloves
- red pepper flake
- oregano
- 30 g tomato paste
Add 30 grams of tomato paste and cook it up.
- salt
Taste and adjust: add salt; stir extra tomato paste into the thinner, more acidic sauce.
Toss the partially cooked pasta in a pan over medium heat with a spoonful of sauce to finish cooking; stir in fresh basil.
Finishing the pasta and plating
- fresh basil
- Parmesan
Twirl the pasta with tongs to plate, top with two meatballs and finish with cheese.